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Ingredients
- 1 cup raisins
- 2 tablespoons finely chopped crystalized ginger
- 8 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon alspice
- 2 cups unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 dark brown sugar (packed)
- 1/2 cup molasses
- 2 large eggs
- 1-1/2 teaspoons orange juice
- 3/4 cup confectioner's sugar
Details
Preparation
Step 1
1)Adjust oven racks to upper-middle and lower middle positions and preheat to 350 degrees.
Line two baking sheets with silicone or parchment.
Process raisons annd ginger in food processor until the mixture sticks together and only small pieces remain, about 10 seconds. Transfer to a large bowl.
2) Melt butter in a small saucepan, over medium low heat swirling the pan about 10 minutes. Stir in cinnamon and alspice and cook until fragrant, about 15 seconds. Stir the butter minture into the raisin mixture until well combined and cool to rom temperature.
3) Whisk the flour, baking soda and salt together into a bow.
stir in the brown sugar, molasses, and eggs into the cooled butter mixture until incorporated. Fold in the flour mixture. (dough will be very sticky) and refrigerate, covered, until firm, at least 1-1/2 hours to 24 hours.
4) Divide dough into quarters. Roll each piece into a 10 inch log and transfer to the baking sheet. Flaten each log and juse a ruler to square off the sides. There should be two logs per sheet. Bake for 15 - 20 minutes or until only shallow in dentations remain on edges when touched. The centers will appear soft.
Let cool on sheets for 5 minutes and then remove to racks for somplete cooling.
5) Whisk orange juice and confectioner's sugar until smooth. Drizzle the glaze onto the cooled logs and let harden.
6)Slice into 2 inch bars.
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