Friday, May 20, 2005

Iced Mini Gingerbread

Iced Mini Gingerbread

For the batter

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
1/3 cup canola oil
1/4 cup packed brown sugar
1 large egg
1/4 cup milk

For the icing

3/4 cup confectioners' sugar
1 teaspoon vanilla or fresh lemon juice
milk, as needed for thinning
sliced or chopped crystallized ginger, if desired

To prepare the batter

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda and salt.

In another medium bowl, whisk together molasses, oil, brown sugar and egg. Whisk in milk. Pour into the dry ingredients and mix just until combined. Evenly divide mixture between two 5 3/4" x 3" x 2" miniature loaf pans, smoothing the tops with a small spatula.

Place into the oven and bake until a toothpick placed in the center of the loaves comes out mostly clean with a few moist crumbs attached, about 25 to 35 minutes. Remove from the oven and place pans on a wire rack to cool for 10 minutes. Turn loaves out and set them on the rack to cool completely.

To prepare the icing

In a small bowl, whisk together confectioners' sugar, vanilla and enough milk to give the icing a drizzle-able consistency.

Immediately drizzle icing over gingerbread and sprinkle each with the crystallized ginger, if desired.

Makes 2 loaves.

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