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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 very fine dry 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. Once you press it in, it might crack in spots and still appear dry, but will be fine once it bakes up.
- 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