Ginger Snap Bars
This has all of that classic taste of Ginger Snaps but in an almost biscotti-like bars, Ginger Snap Bars!
Ginger! Oh my goodness, yum. Ginger is this incredible spicy, lemony and bright flavor that goes down a treat when added to sweets. On the flip side, it also adds a generous kick with a bit of heat that makes my heart happy.
Probably one of the most distinctive yet versatile spices you can hoard in your cupboard, Ginger is a must have for so many curry dishes, those little Gingerbread men we affectionately gobble to pieces during the holidays and, of course, the best home remedy for wobbly tummies.
I remember my mom buying those large brown bags of Ginger Snaps on special occasions. I sincerely loved everything about those crispy little cookies, from the bag to the gorgeous scent and, why yes, the taste.
Although this recipe for Ginger Snap Bars is full of that incredibly warm kick in the back of your throat, they are indeed packed with that same taste as those Ginger Snaps … just with a few twist to the aesthetics. I’ve based these on another gorgeous recipe for Grasmere Ginger Bread, one of the best ginger breads I’ve ever enjoyed while living in England. If you ever get a chance to visit the Lake District in the north of England, you should add a little side trip to Grasmere! Loved it and I have wonderful memories. 🙂
Enjoy these Ginger Snap Bars with a nice cup of hot tea or coffee!
Ginger Snap Bars
Love these almost biscotti-like Ginger Snap Bars, they have a perfect balance of sweet and the kick of ginger.
Ingredients
- 1 cup Oatmeal
- 1 cup All Purpose Flour
- 1 1/2 - 2 Tbls ground Ginger
- 2 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Cream of Tartar
- 3/4 cup Unsalted Butter, melted
- 1 cup soft Dark Brown Sugar
- 2 Tbls Golden Syrup, (or substitute 4 tsp light Corn Syrup and 2 tsp Molasses)
Instructions
- Preheat oven to 375°F. Grease and line small baking or jelly roll pan (10.5 x 15.5 inches, and 1 inch deep) with parchment paper.
- Mix all of the dry ingredients from oatmeal to cream of tartar until well incorporated.
- Add the melted butter to dry ingredients and mix.
- Now add in the sugar and syrup, mix until well combined.
- The mixture will be slightly sticky, adding butter to your hands helps to prevent a sticky mess. Pour the mixture into the greased and lined pan (make sure this pan has at least a 1/2 inch lip around the sides). Lightly press the mixture down until even across the top and about 1/2 inch thick.
- Bake in 375°F preheated oven for 35 - 40 minutes or until starting to turn golden.
- Remove from oven, cool for about 2 - 3 minutes, then using a knife, score halfway down and across the top into 2-inch squares. Continue to cool, then finish cutting into squares.
Enjoy!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
I made the ginger snap bars and they bubbled up and spilled over the edge of the pan all over the oven. What size of pan did you use? I used an 8×8 inch square pan.
Hello Wendy! I’m so sorry that it bubbled up like that and spilled over! … I used a jelly roll pan, which are a 10.5 x 15.5 inch size and about 1 inch deep. I’ve added the actual measurements in the instructions above.