I cannot count the number of times I’ve been asked “how can you eat everything that you bake?” And the truth is…I don’t. In fact, it’s quite rare that I eat any of it! Pretty much everything I bake goes out the door within a couple days. As a result, I get to know quite well what various baking good aficionados in my life enjoy eating!
Beardy Boyfriend’s best friend Peter happens to love gingerbread (I discovered this when I made gingerbread fudge for him this Christmas.) As a result, I’ve been looking for a ginger cookie recipe to make for him! I was lucky to find this lovely recipe from The Magnolia Bakery, which I then converted into cookie bars! Hopefully, this will be a nice treat for ginger fanatics desperate until the next seasonal hit of gingerbread!
Ginger Bar Cookies (adapted from More from Magnolia)
Ingredients for cookie:
1 cup (225g) caster sugar
3/4 cup (175ml) canola oil
1/4 cup (85g) molasses
2 cups (250g) plain flour
2 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
Ingredients for frosting:
1/2 cup (63g) icing sugar
1 tablespoon vegetable shortening
2 teaspoons water
Mix together sugar and oil. Mix in the molasses.
Mix together to form a thick mixture which slightly resembles gingerbread. Line an 8×8 baking pan with baking paper and spread over baking pan.
Cook at 170C (350F) for 12-15 minutes, until the mixture becomes hard (particularly at the edges.) Allow to cool completely. Once cooled, mix together the water, shortening and icing sugar (I’d definitely suggest a hand mixer.)
Spread over the cookie bars, then cut into pieces. And then eat (or send to your boyfriend’s best friend in Ireland. You know, whatever….)