I adore any form of shortbread and the combination of the ginger and rosemary is a real winner. This is uber rich so you only need a small piece of heaven.
Serves at least 12
1 lb (2 cups) Butter, softened
1 3/4 cups Sugar
4 cups Flour
1 tsp Kosher Salt
2 large Eggs, beaten
1 cup Crystallized Ginger, chopped
3 tbsp Fresh Rosemary, chopped (may use 2-3 tsp dried rosemary for a milder flavor)
Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy. In another bowl sift together the flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.
Spread the mixture into a 9″x13″ pan. No need to grease it; it has plenty of butter already in there! Mix that 1/4 egg mixture with 1 tablespoon of water until a pale yellow color. Brush this over the shortbread batter.
Bake at 350 F for 35 to 45 minutes, until glaze is a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!
You might think 2″ is really tiny when you look at it, but these are super flavorsome