White Chocolate Gingerbread Bars
  • 2¾ cups white whole wheat flour
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons salt
  • 1¼ teaspoons freshly ground cardamom
  • 2 tbsp finely chopped candied ginger
  • ¼ teaspoon ground cloves
  • 2½ sticks unsalted butter, room temperature
  • 1¼ cups packed India Tree Dark Muscovado Sugar
  • ½ cups Sucanat
    (unrefined sugar)
  • 3 large eggs
  • 1¼ teaspoons pure vanilla extract
  • ⅓ cup unsulfured molasses
  • 10 ounces white chocolate, coarsely chopped
  1. Preheat oven to 350 degrees.
  2. Butter a 13 X 9 rectangular baking pan. Line bottom with parchment cut to fit..
  3. Stir together flour, baking soda, salt, spices and candied ginger in a medium bowl, breaking up any large clumps of ginger with your hands.
  4. Beat butter and sugars with a mixer until fluffy.
  5. Add eggs,one at a time, beating well after each addition. Scrape down sides of bowl as necessary.
  6. Add vanilla and molasses, beat to combine.
  7. With mixer on low, gradually add flour mixture, and mix until just combined.
  8. Stir in white chocolate.
  9. Spread batter into prepared pan.
  10. Bake about 30-35 minutes, until edges are browned and center is set.
  11. Cool completely in pan before removing.
  12. Remove bars by turning baking pan upside down over large cutting board.
  13. Remove parchment paper and gently turn bars back over for cutting.
  14. Cut into 2 inch squares or desired size.
  15. Serve.
  16. Store cookies after completely cooled in airtight container.
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/10/white-chocolate-gingerbread-bars/