Gingerbread Squares

I am as lazy as ever. I love, love, love simple recipes that take the least amount of time as possible. I found this on the my recipes website and  made it immediately. It is very nice. There were nine slices and we’ve only eaten three so far. I went over the top with baking yesterday so my dining table is full of all sorts of cakes and tarts. We are now only eating one meal a day-dinner. The rest of the day is spent eating all the junk on the table. Have a lovely week!


Whisk together the flour, ginger, cinnamon, and baking soda, in a bowl. Make a well in the centre.

In another bowl, whisk together the granulated sugar, buttermilk, molasses, melted butter and egg

until combined.

Pour the molasses mixture into the flour mixture

and stir to combine.

Pour batter the prepared pan and bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar and slice into squares. (oh yes that hole-well I tried the skewer test way too early and that was the result.

Gingerbread Squares

Preparation time: 15 minutes; Baking time: 30 minutes; Makes: 9 squares

Original Recipe 

Ingredients

  • 175g (6oz, 1¼ cups) all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 100g (½ cup) granulated sugar
  • 120ml (½ cup) buttermilk
  • 120ml (½  cup) molasses
  • 75g (1/3 cup, 2.6oz, 5 tablespoons) butter, melted
  • 1 large egg, lightly beaten
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat oven to 350°F (180ºC) ten minutes before using. Line the base of a 9-inch square tin with parchment. I used 7 x 11 inch (28 x 18cm) pan.
  2. Whisk together the flour, ginger, cinnamon, and baking soda, in a bowl. Make a well in the centre.
  3. In another bowl, whisk together the granulated sugar, buttermilk, molasses, melted butter and egg until combined.
  4. Pour the molasses mixture into the flour mixture and stir to combine. Pour batter the prepared pan and bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar and slice into squares.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.
  6. Last Updated: March 2, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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