- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Method
In large bowl, beat together butter, sugar and grated ginger until fluffy; beat in salt. Stir in flour, crystallized ginger and cornstarch.Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Score into twenty-four 3-inch (8 cm) long bars. Refrigerate until firm, about 20 minutes.
Bake in 325°F (160°C) oven until golden and firm, 45 to 50 minutes. Let cool in pan for 5 minutes; cut along score lines into fingers. Let cool completely in pan on rack.
Nutritional facts Per finger: about
- Sodium 27 mg
- Protein 1 g
- Calories 132.0
- Total fat 8 g
- Potassium 74 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
%RDI
- Iron 7.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 2.0
