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Author Notes: This recipe is my Mom and I's adaptation of an old Grasmere Gingerbread recipe given to us by a friend. This shortbread melts in your mouth with a tender crumb and has a warm spice from the fresh and ground ginger. It's most delicious eaten while still warm from the oven. —Serenity Myers
- 3 1/3 cups All-purpose Flour
- 2 teaspoons Ground ginger
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tarter
- 1 teaspoon Salt
- 1 cup Light brown sugar
- 1 cup Softened salted butter (cubed)
- 2 tablespoons Molasses
- 1 tablespoon Fresh grated ginger
- Preheat oven to 300. Line a 9x13 glass casserole dish with parchment paper and then spray with cooking spray.
- Sift flour, ground ginger, baking soda, cream of tarter, and salt in a large mixing bowl.
- Then add brown sugar and whisk together.
- Add softened butter, molasses and grated ginger to bowl.
- Rub butter into mixture with fingers until it resembles bread crumbs.
- Press mixture firmly into pan and make even. You can use the bottom of a cup or just your fingers to press it in.
- Bake for 30 minutes. Allow to cool slightly (5 minutes) before cutting into squares or triangles. Removes pieces from pan when the bars are warm, not hot.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World