Ingredients
Scale
- 1/2 cup salted butter
- 1/2 cup molasses
- 3/4 cup boiling water
- 2 cups gluten free flour blend
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon, plus more for garnish
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1 large egg, room temperature + whisked in small bowl
- 1 teaspoon vanilla extract
- crystalized ginger pieces for garnish
Cinnamon Frosting
- 1 cup powdered sugar
- 4 tablespoons butter, room temperature
- 2 tablespoons milk, plus more if needed
- 1/4 teaspoon cinnamon
Combine the sugar, butter, milk and cinnamon in a stand mixer until it resembles frosting.
Instructions
- Preheat your oven to 350F. Line a 8×8 baking pan with greased parchment paper and set aside.
- Brown the butter in a small skillet over low heat. Heat until the butter starts to brown and turn the heat off immediately. Set aside, until needed.
- In a small bowl, combine the molasses and boiling water. Mix with a whisk or fork and set aside.
- In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, ground ginger, ground cinnamon, cloves, salt and brown sugar. Make a well in the center of the ingredients. Pour in the egg, vanilla extract, brown butter and molasses water mixture. Mix using a wooden spoon or spatula until just combine and all the dry ingredients are incorporated with the wet.
- Pour into the prepared pan. Bake for 30-35 minutes or until the center is set. Remove from the oven and let cool completely.
- Frost the top of the gingerbread when it is cooled. Dust with a pinch or two of powdered sugar and cinnamon. Garnish with crystalized ginger.
- Prep Time: 10
- Cook Time: 35
- Category: baking
- Method: oven
- Cuisine: dessert