A candied ginger dotted shortbread/brownie-like bar filled with fresh, fragrant rosemary for a slightly sweet treat.
Back when I was a shy little pig-tailed girl, I had absolutely no interest in these. My mom always made them at Christmas, forcing the herby bar to compete for my attention in a house that may as well be the Olympic stadium of the holiday dessert games (see Cinnamon Pinwheel Cookies).
In first place, with 80 kajillion points, our gold medalist, Whoopie Pies! In second place, with 70 kajillion, Grandma’s Apple Pie! And so on and so forth, until you finally get to the Candied Ginger Rosemary bars, who barely got a consolation prize.
“Bleh!” I would say, “Why would anyone ruin perfectly delicious treats by putting rosemary and ginger bars next to them?!”
To pre-teen Jenna, they screamed pinkies up, foo foo, chi-chi, museum-enthusiast adult.
Flash forward to two years ago: I was home baking with my mom for Christmas and she asked me to make a batch of these. I think I ate 2–3 immediately (let’s be honest, it was 4–5) and then found myself reaching for them even on Christmas Eve. They were right next to the whoopie pies, so that is huge.
I had grown up to appreciate the freshness of chopped rosemary, the slight spice and chew of candied ginger, and the harmonious interplay between these two flavors in this subtly sweet bar. Its texture is similar to that of a buttery shortbread/brownie hybrid. The candied ginger makes it chewy and the rosemary aroma emerges every time you take a bite. They can be served as a dessert, but I’d also like to try them served with appetizers.
Have any of you had “consolation prize” foods you’ve grown to love over time? I’d love to hear about them!
- 2 sticks unsalted butter, softened
- ¾ cup plus 2 tablespoons sugar
- 2 cups flour
- ½ teaspoon salt
- 2 large eggs, one beaten lightly, the other reserved for egg wash
- ½ cup finely chopped crystallized ginger
- 1 tablespoon chopped fresh rosemary (or 1½ tablespoons dried rosemary)
- Preheat oven to 350 degrees. Set aside an 8 x 8 inch baking pan (You do not need to butter or coat it with non-stick baking spray.)
- In a large bowl, or the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy.
- In a medium bowl, sift together flour and salt. Gradually beat this flour mixture into the butter mixture on low speed until just combined. Add the one lightly beaten egg. Beat in ginger and rosemary until just combined. Press the dough evenly into the 8 x 8 inch baking pan (it will be thick).
- In a small bowl, beat remaining egg with 1 tablespoon water to make an egg wash and brush on dough. Bake in the middle rack of oven for about 25–30 minutes or until a toothpick poked in the center of the dough comes out clear. Cool in the pan on a rack then cut into triangles.
- May be made 5 days ahead, chilled and covered. May also be frozen in an airtight container for up to 1 month.