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miércoles, 4 de enero de 2012

Golden Honey Gingerbread

2 1/2 cups sifted all-purpose fluor
1 1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup vegetable shortening
1/2 cup sugar
3/4 cup honey
1 egg
1 cup hot water
Honey Whipped cream

Sift fluor, baking soda, salt, cinnamon, nutmeg and allspice onto wax paper.  Beat shortening with sugar in a large bowl until fluffy; beat in honey and egg.  Stir in fluor mixture, half at a time, just until blended; beat in hot water until smooth. 
Pour into greased 13x9x2-inch baking pan.  Bake in a moderate oven -350ºF (175ºC) for 35 minutes or until center springs back when lightly pressed with fingertip.  Cut into squares to serve.  Top with Honey Whipped Cream.

Honey Whipped Cream:  Beat 1 cup heavy cream in a medium size bowl until soft peaks form; fold in 2 tbsp honey.

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