Gingerbread Old School Style

Method

1. 1. Preheat the Oven:
      Preheat your oven to 180°C (350°F). Grease and flour a baking pan or line it with parchment paper.
   2. Combine Dry Ingredients:
      In a bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
   3. Cream Butter and Sugar:
      In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
   4. Add Eggs:
      Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
   5. Add Molasses:
      Stir in the molasses until the mixture is smooth and well combined.
   6. Combine Dry and Wet Mixtures:
      Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined.
   7. Add Boiling Water:
      Pour in the boiling water and mix until the batter is smooth. The batter will be thin, but that’s expected.
   8. Bake:
      Pour the batter into the prepared baking pan. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
   9. Cool and Serve:
      Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   10. Optional: Icing or Dusting:
       Once cooled, you can choose to ice the gingerbread or dust it with powdered sugar for a decorative touch.

   Pro Tips

   • For a deeper flavor, allow the gingerbread to cool before slicing.
   • Enhance the festive spirit by adding a dash of nutmeg or cloves to the spice mix.
   • Experiment with different molasses varieties for varying degrees of sweetness and richness.
   • Store in an airtight container to maintain freshness.
   • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

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