Ginger Bread(In Memory Of Mandy Martin Clemons)
A spicy, fragrant gingerbread cookie with warm flavors perfect for festive occasions or comforting treats, suited for those who love bold, aromatic baked goods.
Ingredients
Instructions
- Mix all ingredients except flour together.
- Mix together well. Then add sifted flour a little at a time.
- Mix until dough forms a biscuit dough.
- Roll out small cakes with hands.
- Bake at 400° until lightly browned.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before mixing. If you don't have sorghum, molasses can be a suitable substitute, adding a rich flavor. When incorporating flour, do it gradually to maintain a smooth dough. To enhance the ginger flavor, consider adding a pinch of ground cinnamon or nutmeg, which complements the spices beautifully in this ginger bread.
Serving Suggestions
Serve this ginger bread warm, topped with a dollop of whipped cream or a drizzle of icing for an extra special treat. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside Microwave Chili Con Cornbread for a delightful meal that balances sweet and savory flavors.
Storage & Reheating
Store leftover ginger bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, simply warm individual pieces in the microwave for 10-15 seconds, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Bread(In Memory Of Mandy Martin Clemons) contains roughly 2044 calories, with 16g protein, 148g carbohydrates, and 158g fat. It is an excellent source of iron (34% of the Daily Value), protein (32% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2761mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
If you prefer a lighter texture, stick to all-purpose flour. Remember to adjust the liquid slightly, as whole wheat absorbs more moisture.
How can I make this recipe gluten-free?
Additionally, ensure all other ingredients are gluten-free, especially the baking soda, to keep the recipe safe for those with gluten sensitivities.
Can I add other spices or flavors to this recipe?
Additionally, adding chopped nuts or dried fruits can add texture and enhance the overall experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).