Ingredients
1 3/4 cups sugar
4 sticks unsalted butter
1 teaspoon salt
2 tablespoons fresh rosemary, chopped (3 tablespoons if using dried)
1 cup candied ginger, chopped
1 tablespoon water
4 cups all purpose flour, sift with salt
2 each large eggs, beaten
Preparation
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Into a medium bowl sift together flour and salt and gradually beat into butter mixture with three fourths of eggs. Beat in ginger and rosemary and press dough evenly into a 13" x 9" baking pan.
In a small bowl beat water into remaining egg to make an egg wash and brush on dough. With back of knife score dough (about 1/4 inch deep) in a crosshatch pattern and bake in middle of oven 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool pastry in pan on a rack and cut into 24 squares. Pastry may be made 5 days ahead and chilled covered. Let pastry come to room temperature before serving.
Garnish pastry with rosemary sprigs. Serves 16 to 20 as hearty hors d’oeuvre.
