I first made these for the Tasty Kitchen blog back in December of 2010. The other day I had a hankering for them, so I cooked up a pan. They were just as good as I remembered. So I decided I should share the recipe with you.
These are excellent plain, but they are exceptionally good with a cup of tea (or a cold glass of milk) and a dollop of whipped cream. They’re delicious fresh from the oven or cold from the refrigerator.
P.S. – You can check out my other gingerbread recipes here!
Chai Gingerbread Bars
- 2 cups whole wheat flour I used half sprouted spelt flour and half while flour
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp Chai tea leaves I mixed up my own
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1 cup butter softened
- 1-1/2 cups sweetener of choice I used evaporated cane juice
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tablespoon grated fresh ginger
Preheat your oven to 350 degrees F (175 C). Butter or line a 9x13-inch pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cinnamon, allspice, Chai tea leaves, ground ginger and baking soda.
In the bowl of a stand mixer cream the butter and sugar together until soft. Add the eggs one at a time, beating well after each addition. Add the vanilla and fresh ginger and mix. With the mixer on low speed, slowly add the flour mixture and mix until combined.
Spread the batter into the pan, making sure it is evenly distributed. Make sure to smooth out the top of the batter (I like to use an offset spatula). Sprinkle the top of the bars with extra sugar, if desired.
Slide the pan into the oven and bake for about 25 minutes, or until a toothpick comes out nearly clean. Serve warm or cold, plain or with whipped cream.
adapted from Nika