Taste great..easy to make...one question....middle did not rise as much as edges....wonder if have to warm up pan first
These basic gingerbread bar cookies are really easy to make (no mixer needed!), and they'll work as cake if you cut them a bit bigger (they are great with a spoonful of vanilla ice cream). I made as directed, except for increasing ginger to 1 and 1/2 tsp. and using liquid egg whites b/c I was out of eggs. Next time I would cut the sugar somewhat or change to brown sugar and definitely up the ginger more to the 1 TB used in Laurie Colvin's wonderful recipe in her book, Home Cooking. She also uses a pinch of allspice and cloves.
Deep dark molasses flavor - a wonderful old-fashioned feel to the texture and taste. More molasses squares than gingerbread squares; increase the spices for more ginger flavor.
Great texture with a tender crumb. A little too sweet for me though, and not spicy enough. Next time, I'd add some clove and more ginger and reduce sugar to 1/3 cup and hope that doesn't affect the texture too much! I didn't have buttermilk, so I did the old standby of using regular milk, but adding a bit of acid to curdle it.
Made a double batch for a bake sale - very popular. Even people who don't usually like gingerbread liked this one. It is fluffier and less dense than typical gingerbread. I will definately make it again for my family, with some lemon sauce to top it off.
Oh my goodness - these are delicious!! I almost don't believe that they are light :) I followed the recipe exactly and they turned out just like in the picture and as delicious as everyone says!
I've made this recipe many many times. Easy: only a whisk and bowl to clean up. If no buttermilk, I use yogurt or sour cream - either work great. These squares have a rich flavor from the molasses. The entire house smells wonderful as it cooks. I double the recipe, put in 9x12 pan and cook for 50min. We love applesauce or vanilla yogurt for topping the warm squares.
Tasty brownie-like gingerbread. Very quick & easy to make.