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Savory Ginger Squares

Recipe from Spice to Plate: 30 Recipes inspired by 10 Signature Spice Blends




Tony Correa

Ingredients:

5 tablespoons unsalted butter, softened

⅔ cup dark brown sugar

⅓ cup molasses

2 eggs, 1 whole and 1 with yolk and white separated

2 tablespoons Savory Bohemian Forest European Style Seasoning

1 tablespoon baking soda

1 teaspoon kosher salt

3 cups flour, plus more for rolling dough

2 tablespoons water

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 cup diced crystallized ginger, divided

2 tablespoons lemon juice

1 cup confectioners’ sugar

1 tablespoon lavender

Directions:

Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a stand mixer, cream butter with brown sugar and molasses on high speed until incorporated, about 1 minute. Lower speed to medium, add 1 whole egg and mix until incorporated. Add egg yolk and continue mixing until incorporated; scrape down the sides of the bowl as necessary. Add Bohemian Forest, baking soda, salt, and half of the flour. Mix at medium speed until incorporated, scraping down the sides of the bowl again if necessary. Add water, lemon and orange zest, ¾ cup of the diced crystallized ginger, and remaining half of the flour and mix until dough just comes together.

Turn dough out onto a floured surface and knead for a minute until a smooth ball comes together. Divide dough in half and roll out each half into a ½-inch thick square. Cut dough into 2-inch squares or diamonds, or use a cookie cutter shape of your choice. Place squares about 1 inch apart on the prepared baking sheets.

Whisk egg white with lemon juice and confectioners’ sugar. Using a pastry brush, brush a thin layer of glaze on each square. (For a nice crackle effect, glaze squares just before they go in the oven. You’ll likely end up with leftover glaze.) Top each square with 2 to 3 pieces of the remaining diced crystallized ginger and sprinkle with lavender to taste. Bake one sheet at a time for 5 minutes then turn the sheet around in the oven and bake for 5 more minutes. Let squares cool on the baking sheets before serving. These will keep for up to 3 days stored in an airtight container. Makes 18 to 24 squares.

Note: Instead of rolling and cutting the dough into squares or other shapes, you can turn them into tablespoon sized drop cookies; the baking time will remain the same.

Additional recipes:

 

From cookbook Spice to Plate: 30 Recipes inspired by 10 Signature Spice Blends

Savory Spice Shop, © 2014 Savory Franchising Team, LLC

Available at savoryspiceshop.com

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