Myra's Kitchen Blog » Toffee-Ginger Nut Squares

Delicious treats are part of the joy of any celebration. In this video, I show you how to make one of my absolute favorite delectables: toffee-ginger nut squares. These melt-in-your-mouth bars are nutty, buttery, gingery, and salty—a taste combination that lingers tinglingly on your palette. Even a small square is satisfying. You can make up a batch and freeze them. You can even make these gluten-free, by replacing the pastry flour with sorghum flour. Best of all, these bite-sized morsels make special edible holiday gifts your loved ones will really appreciate.

Start by buttering an 8×8 baking dish, then line it with parchment that overhangs the edges on two sides; these handles are convenient for when you transfer the finished bars to the cutting board. Begin with the crust. Sift together one cup of whole wheat pastry flour with ¼ teaspoon each baking powder and salt, and set it aside. Use an electric or hand mixer to beat 6 tablespoons butter with 1/3 cup of maple sugar (or any other unprocessed granulated sugar) for a couple of minutes, until well-combined. Then beat in the sifted flour mixture, followed by ¼ cup finely chopped nuts. In the video, I make the squares with pecans, but cashews and macadamia nuts are delicious as well. Press the crust (which looks crumbly at first) into the prepared baking dish, and bake it for 10 minutes in a 350˚F preheated oven, just until lightly colored.

While the crust is baking, make the topping. Melt 6 tablespoons butter and ¾ cup chopped pecans (use the same variety of nuts that you added to the crust) in a small pot. Cook for a couple of minutes over medium-high heat, stirring constantly, until the butter is foamy and the nuts are fragrant. Then stir in the rest of the ingredients: ¼ cup maple sugar (or the same sugar that you used for the crust), 2 tablespoons brown rice syrup, and ½ cup finely chopped crystallized ginger. Let the mixture simmer for a couple of minutes.

Whisk two eggs in a medium bowl. Add the hot liquid slowly at first to temper the eggs, then faster as the eggs warm. Stir in 2 tablespoons pastry flour (or sorghum flour). Pour this mix, spreading evenly with a spatula, over the crust; bake for 20 to 25 minutes, until the top sets and develops a luscious caramel color. Let the squares cool to room temperature in the pan, then sprinkle the top with coarse sea salt; lightly press the salt granules into the top. Using the flaps of the parchment as handles, lift the bars out of the pan and transfer them to a cutting board. Cut into squares: sixteen if they are for a full dessert, and twenty-five if they are tea treats or holiday gifts. Keep the squares covered, at room temperature, for up to five days, refrigerate them for up to two weeks, or freeze to have on hand any time. This way, you’ll have an exciting delight ready for when you have guests over, or for when you want a little extra pleasure. Happy holidays!

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