# Components:
→ Gingerbread Base & Crumble
01 - 2 cups all-purpose flour
02 - 1 cup light brown sugar, packed
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 3/4 cup unsalted butter, melted
10 - 1/3 cup unsulphured molasses
11 - 1 large egg
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon finely grated lemon zest
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl.
03 - Stir melted butter, molasses, and egg into the dry mixture until a thick, crumbly dough forms.
04 - Set aside 3/4 cup of the dough to use as the crumble topping.
05 - Press the remaining dough evenly into the prepared pan to create the base layer.
06 - Scatter the reserved dough over the base in small chunks to form the crumble topping.
07 - Bake for 28 to 32 minutes, until the top is set and lightly golden.
08 - Allow bars to cool completely in the pan.
09 - Whisk powdered sugar, lemon juice, and lemon zest until smooth.
10 - Drizzle the glaze evenly over cooled bars and let stand for at least 20 minutes before cutting into squares.
