Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.

　　

Ingredients

Makes 16 slices

　　1/2 cup unsalted butter, softened, chopped

　　1/2 cup superfine sugar

　　1 teaspoon natural vanilla extract

　　1 1/3 cups all-purpose flour

　　2 teaspoons ground ginger

　　1 teaspoon baking powder

　　1/4 cup chopped crystallized ginger

　　

Ginger Frosting

2 1/2 tablespoons unsalted butter

　　1 1/2 tablespoons golden syrup or dark corn syrup

　　2 teaspoons ground ginger

　　3/4 cup confectioners' sugar

　　

Step 1

Preheat the oven to 350° F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.

　　

Step 2

Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy. Sift together the all-purpose flour, ginger, and baking powder. Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated. Use your fingers to press firmly and evenly into the prepared pan. Bake for 20 minutets, or until pale golden and firm to touch.

　　

Step 3

Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan. Stir over low heat until smooth. Pour and spread the frosting evenly over the bar while the bar is hot. Mark into 16 slices and scatter over the crystallized ginger. Set aside to cool, then cut, using marks as a guide.

　　Note

　　Ginger crunch bar will keep refrigerated in an airtight container for up to 8 days.

　　From The Spice Bible: Essential Information and More than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes by Jane Lawson. Text, design, and photograph copyright © Murdoch Books 2008. Published in 2008 by Stewart, Tabori & Chang, an imprint of Harry N. Abrams, Inc.