Try this gingerbread bar recipe.
- Carbohydrate 570.389793192643 g
- Cholesterol 240.8 mg
- Fat 95.1314475034097 g
- Fiber 14.6466500682136 g
- Protein 38.9769350324047 g
- Saturated Fat 58.4683515005679 g
- Serving Size 1 1 recipe (833g)
- Sodium 2192.88854460916 mg
- Sugar 555.743143124429 g
- Trans Fat 7.705921251081 g
- Calories 3259 calories
Step-by-step
- In the mixer, stir together the flour, sugar, bicarb soda, salt, ground ginger, cloves, cinnamon and nutmeg.
- In a large glass measuring cup, add together the molasses and butter, and heat in the microwave until the butter is melted.
- Stir into the flour mixture, also adding in the minced and crystallised ginger bit, and the boiling water.
- Once combined, turn out onto a sheet of baking paper.
- Wrap, then wrap with cling wrap to hold together, and place in the fridge for 1-2 hours to chill.
- Remove from fridge and let sit for a few minutes.
- Preheat oven to 160C.
- Roll out dough into a rectangle.
- Trim off the rough edges, and cut into rectangular bar shapes.
- Separate the rectangles onto a baking tray.
- Bake for ~10-15 minutes, until golden brown.
- Once cool, brush with an edible gold powder to make the gingerbread shimmer.
The ingredient list fails to mention how aggressively gingerbread dough absorbs moisture during mixing, which often leads bakers to misjudge the hydration level when adding the boiling water and molasses. Without a stand mixer fitted with a paddle attachment, incorporating dense fats and sticky sweeteners into three cups of flour becomes physically demanding in a compact kitchen. A heavy-duty bowl scraper helps manage the stiff mass when transferring it to parchment paper.
Managing Temperature and Chilling Time
Chilling the dough for at least one to two hours solidifies the butter so the fat does not melt prematurely during rolling, which ruins the snap of the final baked bar. Allow the chilled block to rest on the counter for a few minutes before rolling, otherwise the brittle edges will fracture under the pin. Set the oven to 160C, as higher heat scorches the molasses before the interior sets. Bake the cut rectangles for ten to fifteen minutes, watching closely for golden brown edges as an indicator of doneness.
Achieving Clean Cuts
Trimming the rough outer edges before slicing guarantees uniform rectangles that bake evenly across the sheet pan. Uneven thickness causes thin sections to burn while thicker centers remain soft. Measure the rolled rectangle to ensure an even quarter-inch depth across the entire sheet. Apply the edible gold powder only after the bars cool completely, preventing the moisture from dissolving the luster into a dull smudge.
