Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- I teaspoon ground ginger
- 3/4 teaspoon salt
- Pinch of freshly ground black pepper
- 5 tablespoon unsalted butter, softened
- 1 cup whitesugar
- 2 large eggs
- 1 tablespoon peeled and finely grated fresh ginger
- 1 teaspoon vanilla extract
- 1/3 cup chopped crystallized ginger
- 1 cup pecans
- 3–4 tablespoon coarse sanding sugar
- White chocolate ganache
Instructions
- Preheat the oven to 325F with the rack in the middle.
- Spray a 9×9 pan with spray.
- Line with parchment paper leaving a 1” band hang over top (this will help in lifting them out of the pan).
- Lightly spray the paper.
- In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and pepper. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 1 minute.
- Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
- Beat in the fresh ginger and vanilla extract.
- At low speed, add the flour mixture, mixing just until blended.
- Stir in the crystallized ginger and pecans and mix until combined.
- Scrape the dough into the prepared pan and using slightly damp hands, flatted to make even.
- Liberally sprinkle with the sanding sugar.
- Bake for 18-23 minutes or until the top is slightly brown and semi-firm to the touch (will have some give).
- Remove from oven and allow to cool in the pan for 5 minutes.
- Gently lift the bars out of the pan by using the parchment paper and set on a hard surface.
- While still warm cut into bars.
- Transfer the bars to wire racks and cool completely.
- Once cooled drizzle with white chocolate ganache.
