Lemon Ginger Bars

Lemon Ginger Bars

Lemon Ginger Bars

• Makes 24 bars
• 325gm plain flour
• 170gm sugar (I use 130gm)
• 2 tablespoons ground ginger
• 2 teaspoons baking powder
• 225gm unsalted butter
• 1 medium egg, lightly beaten
• 4 tablespoons finely chopped crystallised ginger
• 2 tablespoons honey
• 2 teaspoons finely grated lemon zest

Lemon Glaze

• 225gm icing sugar, sifted after measuring
• 3 tablespoons lemon juice, strained before measuring

One 23x33x5cm tin lined with buttered foil

1. Set a rack in the centre of the oven and preheat to 190C/gas mark 5.
2. Mix the flour, sugar, ground ginger and baking powder in a medium bowl.
3. Melt the butter over a medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough. Add the egg, crystallised ginger, honey and lemon zest and beat vigorously to make a smooth dough.
4. Scrape the dough into the prepared tin and use the palm of your hand to press it evenly over the bottom of the tin. Don't be concerned if the dough looks greasy, as though some of the butter has separated out.
5. Bake the bars until well risen, firm and lightly golden, 20-25 minutes.
6. While the bars are baking, use a small rubber spatula to beat the icing sugar and lemon juice together. If it's too thick to spread, thin by adding 1/2 teaspoon water at a time until it's right.
7. As soon as the bars are baked, place a chopping board on the tin and use oven mitts to invert the hot bars to the board. Remove the tin and foil. Immediately use a small palette knife to spread the lemon glaze on the bars so that it sets as the bars cool.
8. Use a ruler to mark, then cut into 5mm squares.

Serving : Arrange the bars on a serving plate; the icing is dry, so they can be stacked.

Storage : Keep the bars in a tin or plastic container with a tight-fitting lid between sheets of baking paper.