Sunday, December 5, 2010
Ginger Bars So Good, That I Couldn't Get a Picture in Edgewise
So in the world of college students, the time has come:
-We begin to drink so much coffee that our blood is replaced with caffeine.
-People move into the library and become dreadfully vicious about guarding their study nooks.
-Laundry is forgone and even the trendiest of students are spotted in sweats and Uggs.
-And yes, the local grocery stores run low on Ramen and Macaroni and cheese while everyone stocks up on quick meals.
Because finals are upon us. (Please insert that screechy violin music from Psycho right here.)
In a few weeks time, the semester will be over and I'll be packing up my belongings to head home for the holidays. But in the meantime my hours will be spent pouring over notes and writing so many essays that my fingers become fatigued.
I'm not sure how often I'll be able to post, because anything non-academic right now just makes me feel guilty (I can hear my mother's voice saying, "Why aren't you studying?" It's pretty haunting, let me tell you.
But until we meet again, here's a lovely recipe for you. These ginger bars were so lovely that my roommate and I scarfed them all down before I could take a decent picture. Just as I was about to bite into the last one, I remembered my camera and quickly shot a picture on my (very messy) desk. Whoops.
(By the way, the Fossil box in the background is from a watch my mom got years ago. It has an astronaut on it. It's awesome. I keep all of my spare change in there. Didn't you know that astronauts are the best security guards for coins?)
Recipe for Ginger Bars:
Adapted from Technicolor Kitchen
2 2/3 cups all purpose flour, sifted
1 teaspoon baking powder, sifted
2 teaspoons ground ginger, sifted
1 cup + 1 ½ tablespoons caster sugar
250g cold unsalted butter, chopped
150g unsalted butter, chopped
¼ cup corn syrup
1 ½ tablespoons ground ginger, sifted
1 2/3 cups icing sugar, sifted
1. Preheat oven to 350F. Spray/butter an 8x12 pan, set aside.
2. For the base: In a medium bowl, combine flour, baking powder, ginger, and sugar. Add the butter and incorporate using a pastry cutter or your fingers until the mixture resembles fine breadcrumbs (very important to not overmix!). Press and pack the mixture into the bottom of the pan and bake for 20-30 minutes until the top is golden and slightly firm. Cool completely.
3. For the icing: Place butter, corn syrup, and ginger in a saucepan and heat over medium. Cook 2-3 minutes until butter is melted. Add icing sugar and whisk to combine. Pour the icing mixture over the cooled base and refrigerate 1 hour until set. Cut bars with a sharp knife and enjoy!