Ginger Nut Bars Recipe
It's extremely easy to make this Ginger Nut Bars - a big hit with kids and adults alike. So try out this deliciously different recipe for Ginger Nut Bars and serve it to your loved ones - they'll simply love it!
Ingredients
| Eggs | 2 , beaten | |
| Dark brown sugar | 1 1/3 Cup (16 tbs), firmly packed | |
| Flour | 2/3 Cup (16 tbs), sifted | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Nuts | 3/4 Cup (16 tbs), chopped | |
| Confectioner’s sugar | 1/3 Cup (16 tbs) | |
| Milk | 1 Tablespoon |
Directions
Beat eggs and sugar in top of a double boiler until thoroughly mixed.
Cook over hot water until thoroughly heated and of custard-like consistency.
Sift together flour, baking powder, salt and ginger.
Beat flour into egg-sugar mixture, 1 tablespoon at a time, with a rotary beater.
Grease a 9-inch-square pan with part of the butter.
Dot remaining butter over bottom of pan.
Sprinkle with chopped nuts.
Pour batter over top of nuts.
Bake in a slow oven (300° F) 25 to 30 minutes.
Mix together con- fectioners' sugar, and milk.
Spread over top of cookies.
Cool.
Cut into squares.
Cook over hot water until thoroughly heated and of custard-like consistency.
Sift together flour, baking powder, salt and ginger.
Beat flour into egg-sugar mixture, 1 tablespoon at a time, with a rotary beater.
Grease a 9-inch-square pan with part of the butter.
Dot remaining butter over bottom of pan.
Sprinkle with chopped nuts.
Pour batter over top of nuts.
Bake in a slow oven (300° F) 25 to 30 minutes.
Mix together con- fectioners' sugar, and milk.
Spread over top of cookies.
Cool.
Cut into squares.
Chef
