Why it works: Molasses and ginger are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,116 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Hard Gingerbread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the dough
In a bowl, mix the shortening and molasses until well combined.
Dissolve the baking soda in the water and add it to the mixture.
Stir in the ground ginger.
Shape and bake
Roll out the dough and cut into desired shapes.
Place on a baking sheet and bake for 10-15 minutes or until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Molasses + gingertop 14% of all pairsSmell alikelowCooked together4,116 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Shortening
- Adds fat that keeps the gingerbread tender and firm as it cools.
- Molasses
- Provides sweetness, moisture, deep color, and rich flavor.
- Baking soda
- Reacts with molasses' acidity to lighten the dough and help it brown.
- Ground ginger
- Supplies the warm, spicy aroma that defines the gingerbread.
The step that matters
Dissolving the baking soda in water first. Baking soda must be fully dissolved so it spreads evenly through the dough. Undissolved pockets can cause bitter spots and uneven rising and browning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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