Tuesday, December 2, 2008

Grasmere Ginger Bars

Once there was a young piece of shortbread named "Shorty." He met a Hobnob named "Miss Nob." They fell in love, got married, and soon had a daughter named Ginger--and here she is! Seriously, folks, if you like Hobnobs (the greatest British cookies ever) and shortbread and ginger flavor, you'll LOVE these little bar cookies. Quick to come together, made with whole wheat flour, and yummy, yummy, yummy. The recipe originally hails from a village called Grasmere in England's Lake District.

Recipe from Extending the Table

  • 2 c. whole wheat flour
  • 3/4 c. oats
  • 3/4 t. baking soda
  • 1 1/2 t. cream of tartar
  • 1 T. ground ginger (the powdered spice, not the fresh root)
  • 3/4 c. brown sugar
  • 1 c. margarine or butter (I always use butter)
  • 1/4 c. milk
  1. Preheat oven to 325 degrees and grease a 9x13-inch pan.
  2. Combine dry ingredients in large bowl.
  3. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs (this is the same method you use for biscuits or scones).
  4. Stir in the milk. It won't make a batter, but the dough will start to stick together a little.
  5. Press dough down firmly in prepared pan, pressing firmly with a floured fork. Bake 20-25 minutes, until pale brown.
Makes 24 cookies

No comments: