Ok, so we all know by now that during the autumn I have an obsession with cinnamon and pumpkin spice right?
Well let’s just say, around this time of year, I become seriously obsessed with ginger. It’s one spice which brings back so many happy memories of bakes I use to eat when I was little during the festive season. It’s a very nostalgic spice.
So, don’t be too surprised when there’s 50,000 bakes which include ginger ok? well, I’ve already uploaded one bake which is based around ginger so a couple more won’t hurt haha.
Today’s bake is utterly delicious. I don’t think there’s any other way of describing it. A beautifully moist gingerbread cookie dough base (the gingerbread isn’t over powering either), topped with cream cheese – what’s not to love?
This is one of those bakes which you take one bite of and your instantly in the festive spirit. Honestly, I think you guys will love this!
Category: Sweet Treat
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Cooling Time: 1 Hour
Decorating Time: 15 Minutes
Overall Time: Roughly 2 Hours
Ingredients You Need For Base:
- 300g Of Plain Flour
- 2tsp Of Ground Ginger
- 1tsp Of Ground Cinnamon
- 1/4tsp Of Ground Nutmeg
- 1tsp Of Baking Powder
- 170g Of Unsalted Butter, Melted & Cooled
- 220g Of Light Brown Sugar
- 6tbsp Of Unsulphured Molasses ( I used this one from ASDA: https://groceries.asda.com/product/ )
- 1 Large Egg
- 3tsp Of Vanilla Extract
Ingredients You Need For Decorating:
- 100g Of Unsalted Butter
- 100g Of Icing Sugar
- 200g Of Cream Cheese
- 100 & 1000’s Green, White & Red Sprinkles
- 6 Mini Gingerbread Cake Toppers
How To Make Base:
- Firstly, gather together your equipment and ingredients, line a baking dish with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 3.
- Secondly, in a large bowl, whisk together the 300g of plain flour, 2tsp of ground ginger, 1tsp of ground cinnamon, 1/4tsp of ground nutmeg and 1tsp of baking powder, then set aside.
- In another large bowl, using an electric whisk, whisk together the 170g of melted unsalted butter, 220g of light brown sugar and 6tbsp of molasses until combined.
- Next, mix in the 1 large egg and 3tsp of vanilla extract until combined.
- Making sure the electric mixer is on a low speed, mix in the dry ingredients, a little at a time until combined.
- Then, using a spatula, scrape down the sides of the bowl and mix the mixture until everything is incorporated.
- Place the mixture into the prepared baking dish and using a spatula, spread the mixture out until it’s an even layer.
- Now, place the baking dish into the oven for around 15 minutes until the top becomes golden brown and a skewer placed into the centre comes out clean (TIP: this will appear to be be very soft when it first comes out the oven, don’t worry, it will harden as it cools down).
- Once baked, leave in the tin to cool for 1 hour before carefully transferring to a wire rack.
How To Decorate:
- Once the gingerbread cookie bar is baked and cool completely, it’s time to decorated.
- In a medium bowl, using a electric whisk, beat the 100g of unsalted butter until lighter in colour.
- Next, add the 100g of icing powder and beat together with the butter until a buttercream forms.
- Then, using a wooden spoon, carefully mix in the 200g of cream cheese until everything is combined.
- Spread the cream cheese frosting over the top of the gingerbread cookie bar until it’s evenly distributed.
- Finally, sprinkle over the 100 & 1000’s and place the gingerbread men cookie toppers on top of the cream cheese.
That’s your Gingerbread Cookie Bars prepared, baked, chilled and decorated, ready for you to demolish!
I honestly can’t tell you how good these are. Whenever someone takes a bite, they instantly remark on how festive these are.
So if your looking for something festive to bake which your loved ones will enjoy… this is the bake for you.
Let me know if you end up making these yourself and if you do, what your thoughts were!
Sending you all tons of love & hugs as always,