Cinnamon Ginger Bars 4 Ingredients Recipes

Steps:

• In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.
• On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
• Preheat oven to 350° F. and lightly butter 2 baking sheets.
• Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

Steps:

• Blend together ingredients until dough forms.
• Press into bottom of greased 9x13" pan.
• Brush with water.
• Sprinkle with granulated sugar.
• Bake at 350° F for 20-30 minutes.
• Cool and cut into squares.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in egg until well blended. Beat in molasses until creamy. On low speed, beat in remaining bar ingredients until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan.
• Bake 15 to 18 minutes or until edges look dry and center springs back when touched gently with finger. Cool completely, about 1 hour.
• In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Spread frosting over bars; sprinkle with cinnamon-sugar mixture. For bars, cut into 6 rows by 4 rows.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins. , Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients until smooth; spread over warm bars. Cool completely on a wire rack before cutting into bars.

Steps:

• Mix sugar, oil, molasses and egg.
• Stir in flour, soda, salt and cinnamon.
• Mix well.
• Press the dough into a solid ball and divide in half with a knife.
• Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
• Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
• If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
• Warm glaze in microwave before spreading on warm cookies.
• Cool 2 minutes.
• Cut each strip crosswise into slices for cookie bars.
• Let cool and enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
• Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
• Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
• Cool for about 10 minutes; cut into bars while still warm.

Steps:

• In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
• Add the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from the heat.
• Add the graham cracker crumbs, almonds, and coconut flakes.
• Mix well, then pour into an 8x8 inch (20x20 cm) pan and flatten to an even layer.
• In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
• Add the powdered sugar and gingersnap crumbs and mix until smooth.
• Spread mixture on top of the crust and in an even layer.
• Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
• Let the ganache cool a bit, then pour it over the gingersnap layer.
• Chill the bars for at least 3 hours.
• Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
• Enjoy!

Steps:

• Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick spray. Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form. Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
• Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
• Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.