Oatmeal Shortbread Squares

This is a delicious shortbread-type cookie, cut into squares—moist, chewy, fragrant with ginger, with a slight oatmeal crunch. I got this recipe from Laura Barton of the Oregon Department of Agriculture, whose father bought this local specialty while he was bicycling through the town of Grasmere in northwest England’s Lake District. This recipe can be doubled and baked in a 13-×-9-inch baking pan.