
Gingerbread Bars
A delicious japanese dish. Perfect for vegetarians.
Total Time
102 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter
- room temperature
- 3/4 cup (packed) dark brown sugar
- 7 1/2 tablespoons sugar
- divided
- 2 large eggs
- 1/4 cup light (unsulfured) molasses
Instructions
- 1
Preheat oven to 350°F.
- 2
Butter and flour 15x10x1-inch baking sheet.
- 3
Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve.
- 4
Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.
- 5
Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy.
- 6
Beat in eggs, 1 at a time, then molasses.
- 7
Add dry ingredients to butter mixture and beat to blend.
- 8
Spread batter evenly in prepared pan.
- 9
Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
- 10
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack.
- 11
Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches.
- 12
DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.