Ingredients:

  • 2 ¼ cups All-Purpose Flour (270g)
  • 1 ½ teaspoons Baking Soda
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ½ cup (100g) Light Brown Sugar, packed
  • ½ cup (120ml) Unsulphured Molasses
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup (120g) Powdered Sugar (for optional glaze)
  • 2–3 tablespoons Milk or Cream (for optional glaze)
  • ¼ teaspoon Ground Ginger (optional extra kick for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch (20x20 cm) metal baking pan with parchment paper, ensuring an overhang on two sides to act as handles later.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together using an electric mixer until the mixture is light and fluffy (about 2–3 minutes).
  4. Beat in the molasses, egg, and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until just combined. Do not overmix.
  6. Press the dough evenly into the prepared pan. Cover the pan and chill the dough in the refrigerator for at least 30 minutes to prevent excessive spreading.
  7. Bake for 30–35 minutes. The edges should appear set, and a toothpick inserted near the centre should come out with moist crumbs attached.
  8. Allow the bars to cool completely in the pan on a wire rack. Cooling fully is essential for achieving clean slices.
  9. If using the optional glaze, whisk together powdered sugar, milk/cream, and optional extra ginger until a drizzly consistency is achieved. Drizzle evenly over the completely cooled bars.
  10. Once the glaze is set, use the parchment overhang to lift the entire slab out of the pan, and slice into 16 squares.