For the shortbread

Preheat oven to 350 degrees F. Lightly butter a 13” x 9” baking pan.

Combine flour, brown sugar, ginger, baking powder, and salt in a mixing bowl (I sift the mixture even if it doesn’t call for it to catch any hard bits of brown sugar that sometimes form). Add the butter and cut in with a pastry blender or 2 knives until the mixture makes fine crumbs (this could be done in a food processor but be careful not to over process). Add the crystallized ginger and stir with a fork to blend evenly.

With lightly floured fingertips, press the mixture into the prepared baking pan in an even layer.

Bake on the center rack for about 20-25 minutes, or until the edges are lightly browned.

Cool in the pan before cutting into narrow bars.

For the drizzle

Melt white chocolate chips in the microwave for 30-45 seconds (watch it carefully so it doesn’t burn, time will depend on your microwave).

Place bars on a wax paper-lined tray. Using a fork, drizzle the cut bars with the chocolate. Place the tray into the refrigerator to set the chocolate.