Ingredients:
|
426 g (4 Cups Plus 1 TBSP) |
Authentic Foods Steve’s GF Cake Flour Blend |
|
290 g (2.5 Sticks) |
Butter |
|
3 |
Eggs, room temperature |
|
1 |
Egg Yolk, room temperature |
|
1/2 cup |
Molasses |
|
454 g (2.25 Cups) |
Light Brown Sugar |
|
1/2 tsp |
Baking Soda |
|
1 tsp |
Baking Powder |
|
2 tsp |
Ground Ginger |
|
2 tsp |
Ground Cinnamon |
|
1/2 tsp |
Nutmeg, freshly grated |
|
1/2 tsp |
Ground Cardamom |
|
1/4 tsp |
Ground Cloves |
|
1 tsp |
Kosher Salt |
|
4 tbsp |
Water, room temperature |
|
2 oz |
Crystalized ginger, chopped coarsely |
|
11 oz |
Good Quality White Chocolate Chips
(i.e. Ghiradelli) |
Directions:
- In a medium saucepan over medium heat brown the butter, while whisking to keep milk solids from sticking to the bottom of the pan. Pour into mixing bowl and let cool to room temperature. (This can be made in advance and kept chilled. Bring to room temperature before using if it has been chilled.)
- Preheat oven to 350F. Grease and line a 9”x13” pan.
- In a bowl mix the Steve’s GF Cake Flour Blend, baking soda, baking powder, spices, and salt till they’re well incorporated.
- In a stand mixer, using the paddle attachment on medium low speed, combine the brown butter and brown sugar. Then add the molasses and mix till combined.
- Add 3 eggs and 1 yolk one at a time mixing well after each addition until evenly combined.
- With the mixer still on pour in dry mixture then drizzle in water and mix scraping sides till well incorporated.
- Lastly add crystalized ginger and white chocolate and mix till combined.
- Spread into the pan and bake approximately 35 minutes until sides are set but the center is still gooey. Let cool to room temperature before cutting into squares. Dust with powdered sugar. Can be kept refrigerated for up to a week.
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