Tender, moist and crumbly on the inside while delightfully crispy on the outside, this might be the best gingerbread I ever ate. Like all gingerbreads, it's even better the next day. Used a whole egg but otherwise followed the recipe, except that I like awhile tablespoon of ginger. Wonderful with vanilla ice cream for desert, with plain yogurt for Breakfast, or just by itself.
Only subtly sweet, which I liked since it lets the ginger take center stage. I recommend serving a la mode!