It’s
that time of the year again when you want to bake your heart out.
There are so
many wonderful and traditional recipes to choose from. Everyone in the family
awaits eagerly for the baked goodies.
The spirit of the season has certainly
possessed me and I do not want to let down myself for not “baking” enough.
Here is an excellent recipe to try out for sure…
This
recipe is my adaptation of a recipe by Rachel Ray’s sister Maria Betar ….
#GINGERBREAD
Ingredients
Maida/All
purpose flour – 2 ¼ cup
Butter
(salted) – ½ cup plus extra for greasing
Brown
Sugar - 1/2 cup
Molasses
– 1 cup
Hot
water – ½ cup
Ground
ginger – 1 tsp
Ground
cinnamon – 1 tsp
Ground
nutmeg – ¼ tsp
Ground
clove – ¼ tsp
Salt – ½ tsp
Egg – I large
Baking soda – 1 tsp
Baking pdr – a pinch
Method
1.
Mix the molasses, butter and hot water in a bowl. Combine till the butter has
melted.
2.
Sift together the flour, baking soda, salt and the ground spices into a large
bowl.
3.
Add sugar to the flour mixture and combine together with a whisk or fork.
4.
In a small bowl break the egg and whisk it lightly.
5.
Once the liquid mixture has cooled slightly, add it to the bowl of flour and
mix well.
6.
Now, add the beaten egg to the mix and combine thoroughly. You may use an
electric mixer here.
7.
Have a tin greased and dusted with flour ready. I used a 20x20 square tin.
8.
Bake on a preheated oven at 150°C for about and hour.
Check at 50 mins with a skewer inserted in the middle.
9.
Serve warm with a drizzle of orange glaze and a sprinkling of candied ginger
bits.
TO
MAKE THE ORANGE GLAZE
Sift
4 tbsp of icing sugar into a bowl. Add a few drops of orange juice at a time and
combine with a whisk till you get a thick pouring consistency.
©
Rinki’s Kitchen 2013
