Ginger Crunch Bars - Secret Recipe Club

Have you ever seen Leigh's blog, Chit Chat Chomp?  It's got such a warm, homey, comforting feeling to it.  Looking at the pictures of all the delicious things she makes, you just can't help but sigh in contentment and happiness.  I definitely had fun looking through her recipes.  

I just love the holiday season.  The pretty lights, the cheerful music, and, of course, the treats with their seasonal spicy flavors.  That's why I picked her Crunchy Ginger Slice for this month's SRC.  They are perfect for this time of year - minimal ingredients, super quick and easy to throw together for any party, and the gingery flavor just has Christmas written all over it. 

The only change I made was to increase the amount of ginger powder in the cookie base.  Also, since I didn't have any golden syrup, I substituted with a 50/50 mixture of light and dark corn syrups.  I think the icing was the best part of these cookies.  I don't even know how to describe it.  It's like a ginger candy/caramel that's sweet and sticky, but melts in your mouth.  Simply lovely.  I dressed up the finished bars with some Christmas-y sprinkles and now they're all ready to share with my friends.

Thanks Leigh for a sweet holiday treat!  

Crunchy Ginger Slice (adapted from Chit Chat Chomp)

1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. ginger powder
1/2 c. sugar
1/2 c. butter, softened

Ginger Icing:
1/3 c. butter, cut in small pieces
1 Tbsp. light corn syrup
1 Tbsp. dark corn syrup
2 1/4 tsp. ginger powder
3/4 c. powdered sugar

Preheat oven to 350F.  Cream the butter with the sugar.  Add the flour, ginger powder, and baking powder and mix until well combined.  Press the mixture into a parchment paper-lined 8x8 pan and bake for 35 min., or until golden and firm to the touch.  Set aside.

To make the icing:  Place the butter, corn syrups, and ginger powder in a saucepan over medium heat and cook for 2-3 min., or until butter is melted.  Add the powdered sugar and whisk to combine.  Pour icing over the cookie base.  Chill for 1 hour or until set.