Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 1/2 cup Biancospino tea, cooled
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
4. Add the molasses and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Gradually add the flour mixture to the butter mixture, alternating with the cooled Biancospino tea, and beat until well combined.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Cut into squares and serve warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12-16 servings
Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 37g
- Protein: 3g
Substitutions for ingredients:
- Biancospino tea can be substituted with any other herbal tea of your choice.
Variations:
- Add 1/2 cup chopped nuts or raisins to the batter for extra texture and flavor.
- Top with whipped cream or cream cheese frosting for a decadent dessert.
Tips and tricks:
- Make sure to cool the Biancospino tea before adding it to the batter to avoid curdling the eggs.
- For a stronger ginger flavor, add an extra teaspoon of ground ginger to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the gingerbread in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Serve the gingerbread on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Powdered sugar
- Fresh mint
Pairings:
- Biancospino-Gingerbread pairs well with a hot cup of tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the gingerbread is too dry, try adding an extra tablespoon of molasses to the batter.
- If the gingerbread is too moist, try reducing the amount of Biancospino tea in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the recipe.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Food history:
- Gingerbread has been enjoyed for centuries and was first introduced in Europe during the 11th century.
Flavor profiles:
- Biancospino-Gingerbread has a warm and spicy flavor with notes of cinnamon, ginger, and cloves.
Serving suggestions:
- Serve warm or at room temperature with a cup of tea or coffee.
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