Gingerbread Squares

[Olga Drozd]

Gingerbread Squares

This is a very simple recipe for snacking cake when you want something quick with a lot of sugar and spice.

Nonstick cooking spray

3/4 cup boiling water from the kettle
1/2 cup dark molasses
1 teaspoon baking soda

1 1/4 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, softened (1/2 stick)
1/2 cup firmly packed light brown sugar
1 large egg yolk

Preheat the oven to 350 degrees F.  Coat the inside of an 8-inch square baking pan with cooking spray.

Pour the boiling water into a glass measuring cup and stir in the molasses and baking soda.  Set aside to cool.

Combine the flour, baking powder, salt, ginger, and cinnamon in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

Add the egg yolk and beat until smooth, scraping down the sides of the bowl once or twice as necessary.  Beat in 1/2 the molasses mixture on medium speed and then 1/2 the flour mixture. Scrape down the bowl and repeat with the remaining molasses mixture and the remaining flour mixture.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake until a toothpick inserted in the center comes out clean, about 30 minutes.  Let the gingerbread cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.  Cut into 9 squares and serve.

Gingerbread Squares will keep, covered in plastic wrap at room temperature, for up to 3 days.