Iced Gingerbread Bars

• Vegetarian

• Produce

  • 2 tsp Ginger, ground
  • 1 Lemon

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 tsp Baking soda
  • 1/2 cup Chocolate chunks
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 1 cup Coconut sugar
  • 1 cup Confectioner sugar
  • 1/2 tsp Salt
  • 2 1/8 cups Spelt flour

• Dairy

  • 1 stick Butter, unsalted
  • 6 tsp Milk

Found on simplysissom.com

Description

Ingredients

• 1 stick unsalted butter
• 1 cup coconut sugar
• 1 large egg
• ¼ cup honey
• 2 cups + 2 TBS spelt flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1½ tsp cinnamon
• 1 tsp ground cloves
• ½ tsp salt
• ½ cup chocolate chunks (optional)
• 1 cup confectioner sugar (optional)
• 6-8 tsp milk (optional)
• grated lemon zest (optional)

Directions

• Heat the oven to 375. Line a sheet pan with parchment paper.
• Cream butter and coconut sugar in the base of a stand mixer with the paddle attachment. With mixer on low, add egg. Once egg is incorporated, scrape sides and add boney.
• In a medium sized mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Stir to combine. With the mixer on low, slowly add the dry ingredients. Mix until just combined. Add chocolate chips if desired, stir to combine.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Lightly flour a cutting board or counter, form dough into a disk and cut in half. Roll each half into a log that is exactly 12 long. Place logs 3 inches apart (or more) on the baking sheet. Bake for 18-20 minutes.
• While bars bake, whisk together the confectioner sugar and milk to create a thin glaze.
• Once the logs are removed from oven, drizzle with glaze and top with lemon zest while warm (optional).
• Allow to cool completely. Cut into 1½ inch bars.