Gingerbread
Gingerbread is a classic holiday treat that fills your home with warmth and spice. This recipe combines the perfect balance of ginger, cinnamon, and molasses for a delightful gingerbread experience.
Equipment
- 9×9-inch square baking pan
Ingredients
- 2 1/2 cups 300g all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 113g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1 large egg
- 1 cup 240ml molasses
- 1 cup 240ml hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
- In a bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg.
- Stir in the molasses.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the hot water in two additions. Start and end with the dry ingredients (dry, water, dry, water, dry). Mix until just combined after each addition.
- Pour the batter into the prepared baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Dust the top with powdered sugar for a simple decorative touch, or add a dollop of fresh whipped cream.
- For extra warmth, try a lemon glaze or cream cheese frosting.
- Store covered at room temperature for up to 4 days, or refrigerate for up to a week.
- This gingerbread freezes well. Wrap tightly and freeze for up to 3 months.
- For a deeper molasses flavor, use dark or robust molasses. Avoid blackstrap, which can taste bitter.
- Let all ingredients come to room temperature before mixing for the best texture.
