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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 24 |
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From Bon Appetit...kind of like a cookie and a cake. It is suggested that they make nice ice cream sandwiches. Ingredients:
2 cups all-purpose flour |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons unsalted butter, room temperature |
3/4 cup packed dark brown sugar |
7 1/2 tablespoons sugar, divided |
2 large eggs |
1/4 cup unsulphured molasses |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 15x10x1 inch baking sheet.
2. Place 2 cups flour in a medium bowl; transfer 2 tablespoons flour to a small bowl and reserve. Add spices, baking soda and salt to the flour in the medium bowl; whisk to blend.
3. Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
4. Bake gingerbread until golden brown and tester inserted in center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces to form 24 bars. Each bar will be about 3 1/2x1 3/4 inches. Store in a airtight container at room temperature.
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