Gingerbread Bars
21 people added this to their Recipe Box
This recipe makes 36 bars servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 117117 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 11 mg11mg chol |
| sodium | 87 mg87mg sodium |
| potassium | 111 mg111mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 66 folate |
A thin layer of gingerbread cake studded with chopped dates and topped with brandy hard sauce smells and tastes like the holidays.
Ingredients
- 1-2/3 cups all-purpose flour 1-2/3 cups all-purpose flour
- 11/2 tsp ground ginger 11/2 tsp ground ginger
- 1 tsp baking soda 1 tsp baking soda
- 3/4 tsp cinnamon 3/4 tsp cinnamon
- 1/4 tsp salt 1/4 tsp salt
- 1 egg 1 egg
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 cup water 1/2 cup water
- 1/2 cup fancy molasses 1/2 cup fancy molasses
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 1 cup chopped pitted dates 1 cup chopped pitted dates
- Topping:
- 1/3 cup unsalted butter 1/3 cup unsalted butter
- 1-1/2 cups icing sugar 1-1/2 cups icing sugar
- 1 pinch salt 1 pinch salt
- 2 tbsp whipping cream 2 tbsp whipping cream
- 1 tbsp brandy 1 tbsp brandy or apple juice
Preparation
In large bowl, whisk together flour, ginger, baking soda, cinnamon and salt. In separate bowl, whisk together egg, sugar, water, molasses and vegetable oil; stir into flour mixture until smooth. Fold in dates.
Spread in 13- x 9-inch (3.5 L) parchment paper–lined metal cake pan. Bake in 350°F (180°C) oven until skewer inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack.
Topping: In bowl, beat together butter, icing sugar and sa< stir in cream and brandy. Spread over gingerbread; refrigerate until set, 20 to 25 minutes. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to one month.) Cut into bars.
Spread in 13- x 9-inch (3.5 L) parchment paper–lined metal cake pan. Bake in 350°F (180°C) oven until skewer inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack.
Topping: In bowl, beat together butter, icing sugar and sa< stir in cream and brandy. Spread over gingerbread; refrigerate until set, 20 to 25 minutes. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to one month.) Cut into bars.
Source : Canadian Livng Holiday Cookbook: Fall 2009
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