As a big fan of ginger, I’ve been on a quest for the perfect gingerbread recipe for years. Most gingerbreads are a wimpy, dead-fish-handshake version of the actual root–like getting ginger ale when what you really want is ginger beer. I’ve tried recipes from the Barefoot Contessa, Smitten Kitchen, and Splendora (my favorite being the Splendora ginger cake because it was the spiciest), but never found my ideal.

This recipe—with modifications—comes pretty close. What I added:

1) 1 extra teaspoon of ground ginger

2) 2 tablespoons of freshly grated ginger

3) For the ginger tea, a packet of these ginger tea crystals (ginger + honey) from the Asian supermarket worked well.

Using Granny Smith apples added a nice moistness and tang. Though delicious overall, this gingerbread didn’t leave my throat tingling. Next time, I’ll be merciless with the ginger.


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