I actually made these in July, but they didn’t seem appropriate to post then…I can eat gingerbready things year- round, but they
seem most appropriate in cooler weather. Not for the beach, which is were I took them. These are great…lighter than your typical gingerbread and more of a cross between a cake and bar, and chewy, but not gooey. You make them in a large backing sheet with side, so they are thinner than your typical bars too. Perfect, as the recipe suggested, for making ice cream sandwiches. Now those sound more appropriate for the beach! This recipe from Bon Appetit makes 24 bars.
2 c all-purpose flour
2 t ground ginger
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1/2 t baking soda
1/2 t salt
10 T (1 1/4 sticks) unsalted butter, room temperature
3/4 c packed dark brown sugar
7 1/2 T sugar, divided
2 large eggs
1/4 c molasses
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet (I used a large roasting sheet, but come as close as you can to the size). Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl and whisk together.
Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then add molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.