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Ingredients
- Nonstick vegetable oil spray
- 2 c. all-purpose flour
- 1 c. sugar
- 1 1/2 tsp grnd cardamom
- 1 tsp grnd cinnamon
- 1/2 tsp salt
- 1 c. chilled unsalted butter - (2 sticks) cut 1/2" cubes
- 1 lrg egg beaten to blend
- 3/4 c. finely-minced crystallized ginger - (abt 4 1/2 ounce)
Directions
- Preheat oven to 350 degrees. Spray 9-inch square baking pan with nonstick spray.
- Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add in butter; using on/off turns, process till coarse meal forms. Add in 2 Tbsp. beaten egg; blend till moist crumbs form. Add in ginger. Using on/off turns, process till moist clumps form.
- Press dough proportionately over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
- Bake till pastry is golden brown and tester inserted into center comes out clean, about 40 min. Transfer to rack; cold completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
- Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.
- This recipe yields 24 bars.
- Yield: 24 bars
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