Sticky gingerbread bars with eggnog glaze
Bring out the gingerbread and make something new!
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What’s more holiday themed than gingerbread! Baker Gavin Knox shows us a different way to incorporate gingerbread into a dessert. He shows us how to make some sticky gingerbread glazed with eggnog.
Ingredients
10
tbsp Unsalted butter
2/3
cup Golden corn syrup
2/3
cup Fancy molasses
2
tsp Fresh ginger, finely grated
2
tbsp Ginger marmalade
2
tsp Ground ginger
1
tsp Ground cinnamon
1/4
tsp Ground cloves
1
whole Tonka bean, grated
1
tsp Baking soda, (dissolved in 2 tbsp water)
1
cup Milk, room temperature
2
eggs, room temperature
2 1/2
cups All-purpose flour
1/4
cup Candied ginger, diced (optional)
Glaze
1
cup Powdered sugar
2-3
tbsp Eggnog, (to desired thickness)
Instructions
Gingerbread
- Preheat the oven to 350F and line a 12” x 9” x 1.5” deep tray bake tin with baking parchment. Grease the side with baking spray.
- In a saucepan, combine the butter with the sugar, syrup, treacle, fresh and ground gingers, ginger marmalade, cinnamon, cloves and tonka bean. Stir occasionally until smooth, the butter and sugars have melted.
- Take off the heat, and add the milk, eggs and dissolved baking soda in water.
- Add flour to the liquid ingredients and mix until well combined. Fold in the diced crystallized ginger, if using. The batter will very runny and liquid-like.
- Pour it into the prepared tin and bake for 45–50 minutes until risen and firm on top.
- Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares, or however you wish to slice it.
- Whilst it cools you can make the glaze.
- Combine the powdered sugar with 2 Tablespoons of eggnog. Stir until fully smooth. If you prefer a thinner glaze add the remaining eggnog in ½ tablespoon increments.
- Glaze the cooled gingerbread to your liking!