Louisiana Gingerbread (Stage Planks or Mule Bellies)

Name: Louisiana Gingerbread (Stage Planks or Mule Bellies)
Total time: 30 min
Yield: About 12 servings.
Cuisine: american
Ingredients: Butter for pan and parchment paper; 1 cup molasses; 1/2 cup shortening, preferably trans fat-free; 1 tablespoon ground ginger; 1/2 cup dark brown sugar, like muscovado; 1 teaspoon baking soda; 1 cup buttermilk; 3 cups flour, more as needed.

Recipe from Mary Land

Adapted by Julia Moskin and Kim Severson

Louisiana Gingerbread (Stage Planks or Mule Bellies) — Kate Sears for The New York Times

Total Time: 30 minutes
Rating: 4(51)
Comments: Read comments

Featured in: The Old-Fashioned Secret of Holiday Treats? Sugar Cane.

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Ingredients

Yield:About 12 servings.

Butter for pan and parchment paper
1cup molasses
½cup shortening, preferably trans fat-free
1tablespoon ground ginger
½cup dark brown sugar, like muscovado
1teaspoon baking soda
1cup buttermilk
3cups flour, more as needed.

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
Step 2
Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
Step 3
Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.

Tip

If cutting shapes, bake gingerbread at least one day before cutting. Let cool completely, then remove from pan and wrap in foil for storage. Muscovado sugar is available at www.amazon.com.