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Buttery Gingerbread

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs) (Half Butter)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Molasses/Sorghum 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Boiling water 1⁄2 Cup (8 tbs)
  Soda 1⁄2 Teaspoon
Directions

Sift flour, measure and resift 3 times with next 4 ingredients.
Cream shortening and sugar until light and fluffy, add molasses and beat well.
Add the eggs and beat vigorously until fluffy.
Add flour mixture and beat until smooth.
Then add the water combined with the soda and beat quickly until smooth.
Pour into an 8-inch square pan or a 7 x 11 1/2 inch oblong pan (bottom lined with plain paper).
Bake at 350° F. (moderate) for 35 minutes.
If glass baking dish is used, bake at 325° F.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Ginger

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