# Components:
→ Gingerbread Base & Crumble
01 - 2 cups all-purpose flour
02 - 1 cup packed light brown sugar
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 the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl; whisk to blend.
03 - Add melted butter, molasses, and egg to dry mixture; stir until a thick, crumbly dough forms.
04 - Reserve 3/4 cup of dough for topping crumble later.
05 - Press remaining dough evenly into the prepared pan to form the base layer.
06 - Scatter the reserved dough in small chunks evenly over the base to create a crumble effect.
07 - Bake for 28 to 32 minutes until top is set and lightly golden.
08 - Allow bars to cool completely in the pan before glazing.
09 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
10 - Drizzle glaze over cooled bars and let set at least 20 minutes before cutting into squares.
