1 cup (200 g) granulated sugar, plus more for sprinkling
1 large egg
0.5 cup (120 ml) whole milk
1 cups (188 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger (yellow ginger)
Instructions
1. Heat the oven to 375°F (190°C). Butter a 13x18-inch (33x46 cm) half-sheet (rimmed baking) pan thoroughly.
2. Cream the butter: in a large bowl, beat the softened butter until smooth and pale, about 2 minutes. Add the sugar gradually, beating until the mixture is light and fluffy.
3. Add the egg, well beaten, and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and ground ginger (sifting is recommended to remove lumps and aerate the flour).
5. Add the milk and the sifted dry ingredients to the butter mixture alternately in two additions each, stirring gently after each addition just until a smooth, loose batter forms.
6. Pour the batter into the prepared pan. Using the back of a spoon or a small offset spatula, spread the batter as thinly and evenly as possible across the full surface of the pan — the layer should be no more than about 1/4 inch (6 mm) thick.
7. Bake at 375°F (190°C) for 13 to 17 minutes, until the surface is lightly golden, the edges have just begun to pull from the pan, and the center springs back when lightly pressed with a fingertip.
8. Remove from the oven. Immediately sprinkle the top evenly with granulated sugar. While still warm and in the pan, cut into small squares or diamonds roughly 2 inches (5 cm) across. Allow to cool in the pan for 5 minutes before lifting pieces out with a thin spatula.
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