Molasses And Buttermilk Gingerbread Squares Recipes

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Molasses-and-Buttermilk Gingerbread Squares image

Recipe From epicurious.com

Categories     Milk/Cream     Ginger     Dessert     Bake     Winter     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 12

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  • Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
  • In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
  • Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
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  • Preheat oven to 350°F. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
  • Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended.
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  • Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
  • Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.
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