Super Easy Orange Ginger Bars. So easy to make with just a few ingredients. The citrus & spice flavours go together particularly well for the Holidays too!
Looks like I didn’t get all of my cookie recipes out quite in time for Christmas. I just discovered this leftover recipe for Orange Ginger Bars in my unpublished file.
If you got behind on your holiday baking and need a quick and easy cookie bar idea, this one could not be simpler.
This recipe is based up on our Super Easy Lemon Bars recipe, which is also a fantastic quick and easy choice.
This uses orange instead of lemon and adds the spicy warm zip of candied ginger to the mix. This is a flavour combination that is really reminiscent of the Holidays.
Many seniors I know talk about getting citrus fruits in their Christmas stockings. Often they might be clementines or tangerines that were available only at that time of year.
Feel free to use any of those seasonal oranges like tangerines, satsumas or clementines in these Orange Ginger Bars for a bit of a nostalgic nod to Christmases past.
Candied ginger is one of my favourite ingredients for balking. Both Spouse and I love ginger in any form. If you like you can omit the candied ginger in favour of stirring in a little powdered ginger or even a little cinnamon or cloves for a slightly less intense spice flavour.
Candied ginger for these Orange Ginger Bars can be found in dry form as shown in the photograph or it can also be found in bottles packed in sugar syrup. That’s he one I like to use.
Believe it or not, I sometimes use the ginger infused syrup from the bottle on pancakes. That’s the mark of a real ginger lover!
All in all this was a great cookie bar experiment. The taste is wonderfully unexpected and will have guests asking for the recipe.
Like this Super Easy Orange Ginger Bars recipe?
If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.
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- 1 cup cold butter cut in small pieces
- 1/2 cup sugar
- 2 cups flour
- 1 1/2 cups sugar
- 1/3 cup flour
- 4 eggs
- zest of one large orange or two clementines
- 1/2 cup orange juice
- 1/4 cup candied ginger finely chopped
Using a pastry cutter or in a food processor blend together the butter sugar and flour.
Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan. Bake for 20 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)
For the orange ginger topping simply whisk together all of the ingredients in the filling, except the candied ginger.
Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base. Sprinkle the candied ginger evenly over the top.
Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.