Super Easy Orange Ginger Bars

Super Easy Orange Ginger Bars

Looks like I didn't get all of my cookie recipes out quite in time for Christmas because I just discovered this leftover one in my unpublished file. If you got behind on your holiday baking and need a quick and easy cookie bar idea, this one could not be simpler. Based up on our Super Easy Lemon Bars Recipe, which is also a fantastic quick and easy choice, this one uses orange instead and adds the spicy warm zip of candied ginger to the mix. The taste is wonderfully unexpected and will have guests asking for the recipe.

Using a pastry cutter or in a food processor blend together:

1 cup cold butter, cut in small pieces
1/2 cup sugar
2 cups flour

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan. Bake for 20 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)

For the lemon topping simply whisk together:

1 1/2 cups sugar
1/3 cup flour
4 eggs
zest of one large orange
1/2 cup orange juice

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base. Sprinkle:  

1/4 cup candied ginger, finely chopped 

Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool.

Super Easy Orange Ginger Bars

Looks like I didn't get all of my cookie recipes out quite in time for Christmas because I just discovered this leftover one in my unpublished file. If you got behind on your holiday baking and need a quick and easy cookie bar idea, this one could not be simpler. Based up on our Super Easy Lemon Bars Recipe, which is also a fantastic quick and easy choice, this one uses orange instead and adds the spicy warm zip of candied ginger to the mix. The taste is wonderfully unexpected and will have guests asking for the recipe.

Using a pastry cutter or in a food processor blend together:

1 cup cold butter, cut in small pieces
1/2 cup sugar
2 cups flour

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan. Bake for 20 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)

For the lemon topping simply whisk together:

1 1/2 cups sugar
1/3 cup flour
4 eggs
zest of one large orange
1/2 cup orange juice

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base. Sprinkle:  

1/4 cup candied ginger, finely chopped 

Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool.