Gingerbread Bars Recipe
Ingredients
| Vegetable oil spray | ||
| 6 tablespoons acceptable unsalted margarine, at room temperature | ||
| Dark brown sugar | 1 Cup (16 tbs), firmly packed | |
| Egg whites | 2 Large | |
| Molasses | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 1 cup whole-wheat flour | ||
| 1/4 cup dry skim milk powder | ||
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 3/4 Teaspoon | |
| Powdered ginger | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
Preheat oven to 350° F.
Spray a 12 1/2 x 8-inch baking pan with vegetable oil spray.
In a large bowl, beat margarine at medium speed until creamy.
Add brown sugar and beat at high speed until light, 1 to 2 minutes.
Beat in egg whites.
Add molasses and beat until no lumps remain.
In a separate bowl, sift together flours, dry skim milk powder, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves.
Add sifted ingredients to margarine mixture and blend thoroughly.
Stir in nuts and mix well.
The dough will be sticky.
Place the dough in center of prepared pan.
Using a spatula or wet hands, spread dough evenly in pan.
Place pan on center rack of oven and bake 25 minutes.
Allow to cool at least 5 minutes.
Cut into 30 bars and store in an airtight container.
Spray a 12 1/2 x 8-inch baking pan with vegetable oil spray.
In a large bowl, beat margarine at medium speed until creamy.
Add brown sugar and beat at high speed until light, 1 to 2 minutes.
Beat in egg whites.
Add molasses and beat until no lumps remain.
In a separate bowl, sift together flours, dry skim milk powder, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves.
Add sifted ingredients to margarine mixture and blend thoroughly.
Stir in nuts and mix well.
The dough will be sticky.
Place the dough in center of prepared pan.
Using a spatula or wet hands, spread dough evenly in pan.
Place pan on center rack of oven and bake 25 minutes.
Allow to cool at least 5 minutes.
Cut into 30 bars and store in an airtight container.
Chef
