Dec 8, 2012

Classics: Gingerbread

It's that time of the year again. Time to be merry, jolly, shimmer in silver and gold...Whatever it is you make "that" time for, I'd like to think that cravings for the taste of gingerbread is one of them. However the real question is: are you team bread or cookies? I have a theory that us humans fall into two camps when it comes to this gingery delight -bread or cookies- with a third deviation of both. Me? I am some odd statistic of team bread, with fluctuating drifts to cookies. Either way, gingerbread is a tradition that fortunately just doesn't get boring, year after year. So to kick off the holiday baking season (and to use that bottle of molasses!), what better then a recipe for this sweet spiced classic! 

Enjoy it naked, or dress it up with some holiday frost...
I like to just dust mine off with icing sugar.
Perfect colour, perfect texture, perfect scent.
Perfect bite!

Recipe for Classic Holiday Gingerbread

1 egg
5 tablespoons brown sugar
1/2 cup dark molasses
1/2 milk
1/4 cup butter, softened
1 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon cardamom
Pinch of salt

Preheat oven to 350F/180C.
Mix the egg, sugar, molasses together. Then add the milk and butter. Mix well. Follow with the flour, baking soda, cinnamon, ginger, cloves, cardamom and salt. Transfer to a greased and floured mould and bake for 30 minutes. Check to see if a sharp knife comes out clean of the cake- if not, extend by sessions of 5 minutes. 

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