Louisiana Gingerbread (Stage Planks or Mule Bellies)
Published December 12, 2006
Kate Sears for The New York Times
- Total Time
- 30 minutes
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Ingredients
Butter for pan and parchment paper
1 cup molasses
½ cup shortening, preferably trans fat-free
1 tablespoon ground ginger
½ cup dark brown sugar, like muscovado
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, more as needed.
Nutritional analysis per serving (12 servings)
52 grams carbs; 4 milligrams cholesterol; 313 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 1 gram trans fat; 1 gram fiber; 149 milligrams sodium; 4 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
- Step 2
Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
- Step 3
Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.
If cutting shapes, bake gingerbread at least one day before cutting. Let cool completely, then remove from pan and wrap in foil for storage. Muscovado sugar is available at www.amazon.com.
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