Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cut into small pieces
- 1 cup ginger snap cookies, crushed
- 1 cup raspberry jam
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
4. Add the crushed ginger snap cookies to the mixture and stir until evenly distributed.
5. Reserve 1 1/2 cups of the crumble mixture and press the remaining mixture into the bottom of the prepared baking dish.
6. Spread the raspberry jam over the crumble layer.
7. Sprinkle the reserved crumble mixture over the jam layer.
8. Bake for 35-40 minutes, or until the top is golden brown.
9. Let cool completely before cutting into bars.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 bars
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 42g
Protein: 3g
Sodium: 160mg
Sugar: 25g
Substitutions for ingredients:
- You can use any flavor of jam or preserves in place of the raspberry jam.
- If you don't have ginger snap cookies, you can use graham crackers or vanilla wafers instead.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or almonds, to the crumble mixture for added crunch.
- Use a different spice blend, such as pumpkin pie spice or chai spice, in place of the ginger and cinnamon.
Tips and tricks:
- Make sure the butter is cold when you add it to the crumble mixture, as this will help create a flaky texture.
- Use a pastry cutter or your hands to mix the butter into the flour mixture, but be careful not to overwork the dough.
- Let the bars cool completely before cutting into them to prevent them from falling apart.
Storage instructions:
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bars, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the bars on a platter or individual plates, dusted with powdered sugar or drizzled with melted chocolate.
Garnishes:
Garnish the bars with fresh raspberries or a dollop of whipped cream.
Pairings:
Serve the bars with a cup of hot tea or coffee.
Suggested side dishes:
These bars are perfect on their own, but you could also serve them with a scoop of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the crumble mixture is too dry, add a tablespoon of cold water at a time until it comes together.
- If the bars are too crumbly, press the mixture more firmly into the baking dish before baking.
Food safety advice:
Make sure to wash your hands and any utensils or equipment before and after handling food to prevent the spread of bacteria.
Food history:
Ginger snap cookies have been around since the 18th century and were originally made with molasses and spices. They were a popular treat during the holidays and were often given as gifts.
Flavor profiles:
These bars have a sweet and spicy flavor, with a buttery and crumbly texture.
Serving suggestions:
Serve these bars as a dessert or snack, either on their own or with a cup of tea or coffee.
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Taste: Sweet, Spicy, Crunchy, Ginger, Ginger-Flavored