Gingerbread

Because it’s mixed by hand, this gingerbread has a dense, chewy texture. For a more cakelike consistency, beat the batter with an electric mixer for two full minutes. (One important tip: Measure the water after it comes to a boil.)

2 cups all-purpose flour

1⁄2 cup sugar

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup light (mild) molasses

1⁄2 cup butter or margarine (1 stick), cut into 4 pieces

3⁄4 cup boiling water

1 large egg, lightly beaten

• Preheat oven to 350°F. Grease and flour 9-inch square baking pan.
• In large bowl, with wire whisk, stir flour, sugar, ginger, cinnamon, baking soda, and salt until blended.
• In small bowl, combine molasses and butter. Add boiling water and stir until butter melts. Add molasses mixture and beaten egg to flour mixture; whisk until smooth.
• Prep: 15 minutes
• Bake: 45 minutes