Inspired by some candied ginger biscotti that Jake brought home, I decided to make an ultra-gingery treat.1/2 C butter
1/4 C organic granulated sugar
1 C chestnut flour
2 C white whole wheat flour
1/4 C organic granulated sugar
1 C chestnut flour
2 C white whole wheat flour
1/2 t salt
2 t ground ginger
1 t cinnamon
1 t nutmeg
1 t all-spice
1 egg
1 C hot water
1/2 C unsulfured molasses
2 t ground ginger
1 t cinnamon
1 t nutmeg
1 t all-spice
1 egg
1 C hot water
1/2 C unsulfured molasses
1/2 ginger syrup
Cream sugar and butter, add dry ingredients, add egg, molasses, ginger syrup and water, stir until completely moistened. Pour into mini loaf pans and press crystallized ginger into the top of the loaves.
Bake at 375 degrees for 50 minutes.
I like my gingerbread dense and almost pudding-like. If you like a lighter, more cake-like, gingerbread. Add 1-1/2 t of baking powder to this recipe.
Camilla this looks absolutely fantastic on a number of levels, first for flavour. As it is rather cold and snowy in something my tastebuds want waking up so tick for the ginger. I have chestnut flour to be used in my cupboard so another tick there and final tick for presentation, this Triple ginger loaf just looks beautifully tempting to the eyes. Full marks.
ReplyDeleteI've been looking over several of your recipes and I love how you have so many spiced treats on your blog. They all look delicious and I'll have to come back to see some more later on. I'm following you now. If you get a chance, come over and see my blog too.
ReplyDeleteThank you, both. Lisa, I will hop over to your blog next.
ReplyDelete