Gingerbread
Gingerbread
Gingerbread is traditionally eaten around the bonfire on Guy Fawkes Night, but it’s delicious throughout the winter months.
Ingredients
Makes 8–12 pieces
shortening or margarine
– 1⅔ c. flour
– 1 tbsp. ground ginger
– 1 tbsp. ground allspice
– ½ tsp. salt
– 2 tsp. baking powder
– 1 tsp. baking soda
– ½ c. (1 stick) unsalted butter
– ½ c. packed dark brown sugar
– 3 eggs ⅔ c. molasses
shortening or margarine
– 1⅔ c. flour
– 1 tbsp. ground ginger
– 1 tbsp. ground allspice
– ½ tsp. salt
– 2 tsp. baking powder
– 1 tsp. baking soda
– ½ c. (1 stick) unsalted butter
– ½ c. packed dark brown sugar
– 3 eggs ⅔ c. molasses
Instructions
Step 1:
Preheat the oven to 325°F. Grease the bottom and sides of an 8-inchsquare cake pan. Follow this with a light dusting of flour, shaking out any excess. Set aside.
Preheat the oven to 325°F. Grease the bottom and sides of an 8-inchsquare cake pan. Follow this with a light dusting of flour, shaking out any excess. Set aside.
Step 2:
Sift the flour, ginger, allspice, salt, baking powder, and baking soda into a bowl.
Step 3:
In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the molasses. Gently fold in the dry ingredients.
Step 4:
Pour the mixture into the prepared pan. Bake for 50 to 60 minutes, or until the top springs back when pressed lightly with your fingertips.
Step 5:
Cool in the pan, then remove and store in an airtight container.
Food: Gingerbread