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Gingerbread Wedges
Nb persons: 8
Yield:
Preparation time: 40 minutes
Total time:
Source: Sunset
Notes: You can make the gingerbread up to 1 day ahead; store rounds airtight at room temperature. Freeze if storing longer. This recipe goes with Roast Pork with Gingerbread Sauce and Celery Root with Bacon, Gingerbread Sauce | |
1/2 cup | firmly packed dark brown sugar |
1/4 cup (1/8 lb.) | unsalted butter, at room temperature |
1/2 cup | light molasses |
3 1/2 cups | all-purpose flour |
2 tsp | ground ginger |
1 tsp | baking soda |
1/2 tsp | ground cinnamon |
1/2 tsp | salt |
1/4 tsp | ground cloves |
1/3 cup | water |
1 Preheat oven to 350°. In a large bowl, with an electric mixer on medium speed, beat sugar and butter until well blended and creamy. Add molasses; beat until blended.
2 In another bowl, mix flour, ginger, baking soda, cinnamon, salt, and cloves.
3 Add about a third of the flour mixture to the butter mixture; beat on low speed until blended. Add about a third of the water; beat until incorporated. Repeat to add all of the flour mixture and water, beating just until incorporated. Gather mixture with floured hands and form into a soft ball.
4 Spray bottoms of two 8- or 9-inch pie pans with cooking oil spray. Divide dough in half and press a portion level in each pan. With a floured knife, cut each round into eight wedges.
5 Bake until top springs back when lightly touched, 18 to 20 minutes. Let cool about 5 minutes in pan, then invert onto a rack to cool completely.
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