Food recipes
Panamanian Gingerbread (Yiyimbre)
Panamanian Gingerbread (Yiyimbre) Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate shortening, vegetable, household, composit...
Panamanian Gingerbread (Yiyimbre)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
ginger root, raw
molasses
Directions:
Preheat an oven to 450 degrees F (230 degrees C).
Grease and flour a 15x20-inch baking dish.
Whisk together the flour, salt, and baking powder in a bowl.
Mix together the shortening, ginger, and molasses until smooth.
Stir in the flour mixture until no dry lumps remain.
Pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Let cool for 15 minutes.
Cut into 2-inch squares.
Cool 2 to 3 more hours before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
ginger root, raw
molasses
Directions:
Preheat an oven to 450 degrees F (230 degrees C).
Grease and flour a 15x20-inch baking dish.
Whisk together the flour, salt, and baking powder in a bowl.
Mix together the shortening, ginger, and molasses until smooth.
Stir in the flour mixture until no dry lumps remain.
Pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Let cool for 15 minutes.
Cut into 2-inch squares.
Cool 2 to 3 more hours before serving.