# What You’ll Need:
→ Gingerbread Base & Crumble
01 - 2 cups all-purpose flour (250 g)
02 - 1 cup light brown sugar, packed (200 g)
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 (170 g)
10 - 1/3 cup unsulphured molasses (80 ml)
11 - 1 large egg
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted (120 g)
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon finely grated lemon zest
# How-To:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
03 - Add the melted butter, molasses, and egg to the dry mixture. Stir until a thick, crumbly dough forms.
04 - Set aside 3/4 cup of the dough for the crumble topping.
05 - Press the remaining dough evenly into the prepared baking pan to create the base layer.
06 - Sprinkle the reserved dough over the base in small clusters to achieve a crumble texture.
07 - Bake for 28 to 32 minutes, or until the top is set and lightly golden brown.
08 - Allow the bars to cool entirely in the pan before proceeding.
09 - Whisk together the sifted powdered sugar, freshly squeezed lemon juice, and grated lemon zest until smooth.
10 - Drizzle the glaze evenly over the cooled bars. Let set for at least 20 minutes before cutting into squares.
