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Do you like ginger? I mean really, really like ginger?

13 years ago

Because if you do, you will love these Pomegranate Ginger Bites.

The recipe is adapted from one I saw in Saveur magazine. I dropped some of the ginger (it's still plenty gingery) and added the pomegranate seeds to make them more appropriate for the Jewish New Year. The seeds add a nice crunch. These have been so well received that I'm planning on including them in a holiday baking class I'm giving in a few weeks.

Pomegranate Ginger Bites

for the shortbread:

1 cup plus 2 Tbsp. butter

1 cup sugar

3 cups flour, sifted

3 tsp ginger

1 tsp ground cardamom

2 tsp baking powder

1 tsp salt

Preheat oven to 375. Grease a 9x13 baking dish. Cream butter and sugar until fluffy. Add flour, ginger, cardamom, baking powder and salt. Mix together, then transfer to the baking dish and press flat with your hands. Bake 20 minutes, until golden brown. Remove from oven and cool.

for the glaze:

1/2 cup plus 6 Tbsp. butter

2 Tbsp. plus 1 tsp. ginger

2 1/2 tsp. cardamom

1 tsp salt

1 1/2 cups confectioners' sugar

3 Tbs golden syrup or rice syrup

Fresh pomegranate seeds to taste

Combine all ingredents except pomegranate seeds in a saucepan over medium heat. Bring to a boil while watching carefully, then pour over cooled shortbread. Sprinkle with pomegranate seeds, let cool and cut into small squares.

These are most easily eaten in one bite, so cut into small pieces.


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