Gingerbread squares


A treat that German settlers brought to Delaware.


1 1⁄2 c flour (half all purpose flour, half whole wheat flour)
1⁄2 c brown sugar
1 t cinnamon (ground)
1 t ginger (ground)
1⁄4 t allspice (ground)
1 pn clove (ground)
1⁄2 t baking powder
1⁄2 t baking soda
1⁄2 c shortening
1⁄2 c molasses
1⁄2 c water
1 egg (large, beaten)
1⁄3 c ginger (crystallized ginger, coarsely chopped)


  1. Preheat the oven to 350°F.
  2. Mix well the the two types of flour, brown sugar, cinnamon, ginger, allspice, cloves, baking powder, and baking soda in a large bowl.
  3. Combine the shortening, molasses, water, and egg in a second bowl, and then add the shortening mixture to the dry ingredients. Beat slowly until well combined, about 2-3 minutes, and then fast until smooth, about 3 minutes more. Fold in the candied or crystallized ginger.
  4. Pour the batter into a greased baking dish. Bake for 35-40 minutes. Allow cooling completely before cutting the gingerbread into squares.


Use a electric mixer to combine dry and wet ingredients.

When done, the center of the gingerbread should spring back when touched lightly.

If you like, sprinkle the gingerbread squares with confectioner's sugar before serving.

12 servings
Preparation time
Cooking time
Total time
1 hour

gingerbread dough