This recipe is adapted from the Two Fat Ladies, and I modified it slightly to my liking. the biggest difference is adding fresh ginger, which I think makes a significant difference. You may chop the fresh ginger till very fine, but I prefer to pound it in a mortal and pestle. This breaks down the fiber and allows for the ginger juice to come out.
1 2/3 cups flour
1 Tbsp ground ginger
1 Tbsp fresh ginger, pounded till pulverized (you may also mince it into very fine pieces)
1 Tbsp ground allspice
1/2 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup packed dark brown sugar
3 eggs, beaten
2/3 cup molasses
1 tsp vanilla extract
Sift the dry ingredients together .
Cream butter and brown sugar till soft and color become lighter.
Beat eggs and add one at a time to the butter mixture. The mix in the molasses and vanilla extract.
Fold in gently the dry ingredients. Do not overmix. Stop when you no longer see any flour streaks.
Pour mixture into a greased and parchment-lined 8-inch square pan. Place in preheated 325 F oven.
Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.
Let cake cool in pan for 10 minutes. Then take it out, remove the parchment paper, and let it cool on a cooling rack for at least 1 hour.
Cut into squares (I usually do 16 squares), and then lightly sprinkle with powdered sugar. You may serve it slightly warm, and it goes quite well with a shmear of salted butter and a nice hot cup of good tea.
This is preparing to pound fresh ginger in my mortar and pestle.
The gingerbread has just come out of the oven, and it is cooling in the pan.
It is now out of the pan and cooling on the rack. I will wait for at least an hour, or two, before I cut it into 16 squares (8x8) and then sprinkle it with powdered sugar.
It will make for a good dessert with coffee after Easter dinner today.
Zz.
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