Lapsang Souchong Gingerbread

Lapsang Souchong GingerbreadYum!  I took the best gingerbread recipe and made it even better!  This recipe is from an old El Molino Flour Co. cookbook that I’ve had for 30 years.  In addition to all the other ingredients it calls for ½ cup hot water added as a final ingredient so I steeped the smokey Lapsang Souchong tea and used that instead.  It makes for a wonderful taste sensation that isn’t exactly obvious—the smokey taste doesn’t come through until you have chewed and swallowed—it’s subtle yet adds a really tasty dimension.  To steep the tea for this recipe, I used 1 tsp. of loose leaf organic Lapsang Souchong in ½ cup of boiling water.

 

Lapsang Souchong Gingerbread

1-1/4 cups organic whole wheat flour

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

¼ tsp. nutmeg

½ tsp. cardamom

1 tsp. ginger

¾ cup organic molasses

1 egg, beaten

2 Tblsp. Sugar

¼ cup oil

½ cup steeped Lapsang Souchong black tea

 

Sift together flour, soda, salt, ginger, cinnamon, nutmeg and cardamom.  In a separate mixing bowl combine molasses, beaten egg and sugar; beat well.  Add sifted dry ingredients and mix well.  Blend in oil, then the black tea.  Pour batter into well-oiled 8 inch square cake pan.  Bake at 350 degrees 30-35 minutes or until top springs back when touched lightly.

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