Gingerbread I

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8-inch square baking pan. (5 minutes)

Recipe View In a large mixing bowl, cream together the shortening and granulated sugar until light and fluffy. (5 minutes)

Recipe View Add the egg and molasses to the creamed mixture, beating thoroughly until well combined. (3 minutes)

Recipe View In a separate bowl, sift together the all-purpose flour, salt, baking soda, ground ginger, and ground cinnamon. (5 minutes)

Recipe View Bring the water to a boil in a small saucepan or microwave. (3 minutes)

Recipe View Alternately add the boiling water and the flour mixture to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition until just combined. Be careful not to overmix. (8 minutes)

Recipe View Pour the batter into the prepared baking pan, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)

Recipe View Let the gingerbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

Recipe View Serve warm or at room temperature. Enjoy!