GINGERBREAD

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