Gingerbread Mix

Instructions

1. In a large mixing bowl, combine the all-purpose flour, brown sugar, ground ginger, ground cinnamon, ground cloves, baking powder, and salt.

2. Use a whisk or a spoon to mix all the ingredients together thoroughly until well combined.

3. Once the mixture is evenly blended, transfer it into an airtight container or a mason jar for storage. Label the container with the date of preparation and the instructions for use.

4. Store the gingerbread mix in a cool, dry place away from direct sunlight. It will remain fresh for up to 3 months. To Make Gingerbread Cookies:

5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

6. In a mixing bowl, combine 1 cup of gingerbread mix with 1/4 cup softened butter and 1 egg. Mix until a dough forms.

7. Roll out the dough on a floured surface and use cookie cutters to cut out shapes.

8. Place the cookies on the prepared baking sheet and bake for 10-12 minutes until the edges are slightly golden.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. To Make Gingerbread Cake:

10. Preheat your oven to 350°F (175°C) and grease a cake pan.

11. In a mixing bowl, combine 2 cups of gingerbread mix with 1/2 cup molasses, 1/2 cup milk, 1/4 cup melted butter, and 1 egg. Mix until smooth.

12. Pour the batter into the prepared cake pan and smooth the top with a spatula.

13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

14. Allow the cake to cool in the pan for about 10 minutes before transferring it to a serving plate.