Recipe: Ginger Rosemary Squares
Savory Ginger Rosemary Squares
Is it a dessert or a salad? You decide!
2 sticks unsalted butter
7/8 cup sugar
– beat together until foamy
2 cups flour
1/2 t. salt
– combine, then fold into above
3/4 of one large egg
– fold (save remainder)
2 T. rosemary sprigs – fresh if possible, chopped
1/2 cup candied ginger, diced fine
– mix in
press dough into 8×8 baking dish
combine 1/4 egg with 2T water
– brush the top of the dough
score the dough 1/4 inch deep with a knife
Bake 25 – 35 minutes at 350 degrees, until brown around the edges
cool on a rack
cut into 1-inch squares
serve at room temp
(dough can be prepared ahead and kept in fridge for a few days)
