Damp Gingerbread Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

DAMP GINGERBREAD

Steps:

• First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it. Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly. Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly. The cake batter will seem very liquid at this stage but that's quite normal so don't worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy. Cool in the tin for 5 minutes before turning out onto a wire tray to cool. When it's cold, cut it into squares and store in an airtight tin.

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

DAMP GINGERBREAD

Steps:

• 1. preheat oven to 350º, grease and flour an 8 or 9 inch square cake pan
• 2. melt the butter with the syrup in a small saucepan (I have successfully substituted other syrups such as maple, or even Log Cabin, all molasses is a bit too strong, but ½ molasses and ½ Lyle's makes a nice rich cake.)
• 3. sift all of the dry ingredients into a large bowl; add the beaten egg and milk and beat well, add the syrup/butter mixture and beat well, the batter will be quite liquid
• 4. pour the batter into the prepared pan and bake 50 - 55 minutes until just done (if it is overcooked, it becomes dry.)

DAMP JAMAICAN GINGERBREAD (ENGLISH RECIPE)

Steps:

• Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
• My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
• Do not use a smaller tin as the mixture rises above the rim of the tin.
• Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
• Don't let it boil!
• If it gets very hot, allow the mixture to cool slightly.
• Sift the flour, and spices into a large bowl.
• Mix the baking soda with the milk and set aside.
• Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
• Beat in the eggs a little at a time.
• Add the baking soda and milk.
• Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it's well risen and firm to the touch.
• Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
• Once cool, put into a tin for 24 hours then enjoy.