Total Steps
6
Ingredients
15
Tools Needed
7
Ingredients
- 1/2 cup diced crystallized ginger
- 3/4 cup dark brown sugar firmly packed
- 1 pinch salt
- 1/2 cup butter (1 stick)
- 1 1/3 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup butter melted
- 1 1/3 cup dark brown sugar firmly packed
- 2 eggs
- 1/4 cup molasses
- 1/2 cup diced crystallized ginger
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 1/4 cup King Arthur Unbleached All-Purpose Flour
Instructions
Step 1
Squares: In a medium-sized <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, <a href="/technique/3CYMY2D7/whisk">whisk</a> together the flour, ginger, allspice, <a href="/technique/DPSVTKVY/salt">salt</a>, <a href="/technique/RNT367Z2/baking">baking</a> soda and crystallized ginger.
Step 2
In a <a href="/technique/WRFN6T6X/separate">separate</a> bowl, <a href="/technique/DRM2WPZ4/stir">stir</a> together the molasses, eggs, <a href="/technique/D434P8MH/brown">brown</a> sugar and butter. Combine the wet and <a href="/technique/RF7SRX43/dry">dry</a> ingredients, <a href="/technique/3CYMY2D7/beating">beating</a> till smooth. Spread the batter in a lightly greased 13 x 9-inch pan.
Step 3
Streusel <a href="/technique/R34ZSY3M/topping">Topping:</a> Using a pastry <a href="/technique/S6W4FR7F/blender">blender</a>, electric mixer or your fingers, <a href="/technique/7S3QCKWK/mix">mix</a> together the flour, butter, <a href="/technique/DPSVTKVY/salt">salt</a> and <a href="/technique/D434P8MH/brown">brown</a> sugar till it's fairly well-blended; some chunks of butter <a href="/technique/TPWNYF5L/can">can</a> remain. <a href="/technique/7S3QCKWK/mix">Mix</a> in the crystallized ginger.
Step 4
<a href="/technique/RNT367Z2/bake">Bake</a> the squares in a preheated 350F oven for 20 minutes. Sprinkle on the streusel, and <a href="/technique/RNT367Z2/bake">bake</a> an additional 25 minutes, till the streusel is a deep, golden <a href="/technique/D434P8MH/brown">brown.</a> Remove the squares from the oven, and run a knife around the edges of the pan to loosen them. Allow them to <a href="/technique/GZFHJC5K/cool">cool</a>, then <a href="/technique/XZBDDD5G/cut">cut</a> into 1 1/2-inch squares.
Step 5
<a href="/technique/Q4MB2KV4/yield">Yield:</a> About 54 squares
Step 6
NOTES : We know you'll love these squares that boast a thin, chewy gingerbread with crystallized ginger and streusel on <a href="/technique/R34ZSY3M/top">top.</a> They got an extremely high rating from both the crew of taste-testers in our customer service department, and the customers at our <a href="/technique/36R8LV5G/store">store.</a> One woman commented that these were "the perfect, perfect holiday treat. And they'd be great with vanilla <a href="/technique/RP8LCDPZ/ice">ice</a> <a href="/technique/R3P5MM3Z/cream">cream</a>, too.