Gingerbread | Holiday Baking

The holiday baking continues with a soft and warm gingerbread. Eaten as slices, or broken into chunks, this gingerbread has a wonderfully spicy flavor that is perfect for the holidays. Topped with whipped cream or vanilla ice cream, it makes the perfect dessert.

Gingerbread
1½ cups, 230g, all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
1 teaspoon baking soda
2/3 cup, 230g, unsulphured molasses
2/3 cup, 167g, packed light brown sugar
4 tablespoons, 56g, lightly salted butter, cubed
2/3 cup boiling water
1 large egg, 50g

Preheat oven to 350F, 180C, gas mark 4 with the convection fan on. Lightly spray two 4x8-inch loaf pans and dust with flour. Set aside. In a large mixing bowl, combine the dry ingredients and whisk to combine. In a medium mixing bowl, combine the molasses, sugar and butter with the boiling water. Whisk until the butter has melted. Add the egg and whisk to combine. Whisk the dry ingredients with the wet. Divide the batter evenly between the loaf pans. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove gingerbread from pans and cool on a wire rack. Serve cool or warm with whipped cream or vanilla ice cream.

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