Fairy Gingerbread
A dish that starts with butter and finishes with light brown sugar.
contains glutencontains dairy
Ingredients
US
Metric
- ½ cup butter
- 1 cup light brown sugar
- ½ cup milk
- 1⅞ cups bread flour
- 2 teaspoons ginger
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.
Nutrition (estimated, per serving)
| Calories | 442 |
|---|---|
| Protein | 6.0 g |
| Fat | 16.7 g |
| Carbs | 68.1 g |
| Fiber | 1.0 g |
| Sodium | 22 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States