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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 36 |
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For a truly special dessert that celebrates the season, bake a batch of these bars. The bottom layer tastes like a cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. âPatti Ann Christian, Ararat, North Carolina Ingredients:
1/2 cup butter, softened |
2/3 cup packed brown sugar |
1 egg |
1/3 cup molasses |
1-2/3 cups king arthur unbleached all-purpose flour |
1-1/8 teaspoons ground ginger |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
buttercream layer: |
1/2 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup 2% milk |
3/4 cup butter, softened |
1 teaspoon lemon extract |
icing: |
1/2 cup packed brown sugar |
1/3 cup heavy whipping cream |
1/4 cup butter, cubed |
2 tablespoons molasses |
1/4 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
2-1/2 cups confectioners' sugar |
2 tablespoons minced crystallized ginger |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.
2. Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour.
3. Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes.
4. For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers. Yield: 3 dozen.
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