Anna Olson's Classic Gingerbread

A great gingerbread recipe makes for a great tea time snack, or even as a plated dessert served with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Makes 1 8-inch (20 cm) square pan cut into 16 squares

BAKING SPICE BLEND:

• 1 1/2 tsp (7 mL) ground cinnamon
• 1 1/2 tsp (7 mL) ground ginger
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) ground allspice
• 1/4 tsp (1 mL) ground cloves

GINGERBREAD:

• 6 tbsp (90 mL) unsalted butter, at room temperature
• 1/2 cup (125 mL) dark brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (125 mL) fancy molasses
• 1 tsp (5 mL) finely grated lemon zest
• 1 2/3 cups (400 mL) all-purpose flour
• 3/4 tsp (4 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 1/4 cup (60 mL) hot water
• 1/2 cup (125 mL) dark chocolate chips

1. For baking spice blend, stir all of the spices together and set aside, or store in an airtight container until ready to use.
2. Preheat oven to 350°F (180°C) and line the bottom and sides of an 8-inch square pan with parchment paper.
3. Beat the butter and brown sugar together in a large mixing bowl. Add the eggs one at a time, mixing well after each addition. Stir in molasses and lemon zest. In a separate bowl, mix together the flour, baking powder, baking soda and the Baking Spice Blend. Add the flour mixture to the butter mixture and stir until blended. Stir in the hot water then add in the chocolate chips. Scrape the batter into the prepared pan and bake for about 35 minutes, until a tester inserted into the centre of the cake comes out clean. Cool cake to room temperature, and then slice and serve.
4. Gingerbread keeps for up to 5 days in an airtight container or frozen for 2 months.

**This recipe uses chocolate chips. When I bake it, I will omit them for my mother and let you know how it turns out!