A delicious soft cookie bar, rich with the spicy, warming flavours of ginger and cinnamon, topped with cream cheese frosting. Perfect for winter gatherings!
Like I mentioned when I was telling you about my chocolate ginger cookies, my newfound love of ginger has taken me by surprise!
Looking at these bars though, I’m sure you can see part of the appeal…. the one to one gingerbread bar to cream cheese frosting ratio 😂.
The zingy (like, really zingy!) gingerbread bars pair super well with the creamy, mellow, cream cheese frosting. I always add a little bit of fresh lemon juice (and zest too if you can) to my cream cheese frosting and it cuts through the sweetness and makes it so good.
Have you tried my foolproof cream cheese frosting recipe before? It uses an unusual method to give a really thick cream cheese frosting that will happily sit on top of these bars without dripping off!
These Gingerbread Bars with Cream Cheese Frosting taste amazing with a mug of vanilla chai tea 😍 (or a glass of milk!).
To make these Gingerbread Bars with Cream Cheese Frosting, you’ll need butter, light and dark muscavado sugar, an egg, treacle, golden syrup, ground ginger, ground cinnamon, nutmeg, vanilla essence, flour and whole milk. If you’ve had some ginger or cinnamon hanging around in your cupboard for a while, splash out on some new jars – these bars will taste much better!
I baked my bars in a large brownie or bar tin, like this one – thick bars are best and help keep them chewy. If you spread the batter out over a bigger tray, you might end up with more cookie like bars.
- 115g unsalted butter
- 100g light brown muscavado sugar
- 100g dark brown muscavado sugar
- 1 large free range egg
- 1 tbsp vanilla bean paste or extract
- 40g (2 heaped tbsp) black treacle
- 40g (2 heaped tbsp) golden syrup
- large pinch ground cloves
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- about half tsp freshly ground nutmeg
- 1 tsp bicarbonate of soda
- 350g plain flour
- large pinch salt
- 3 tbsp whole milk
- 1 batch of my amazing cream cheese frosting
- Ideally, you'll want to make these bars the night before you want to serve them. That's also the best time to make the cream cheese frosting - get my amazing foolproof recipe here!
- Preheat your oven to 180C, gas mark 4, and prepare a 9 x 9 inch baking tin by greasing it with butter.
- In a large bowl, combine the plain flour, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg and salt, and whisk together until the mixture is light and lump-free.
- In a separate bowl or jug, mix your very soft butter (give it a quick 10-15 seconds in the microwave if it’s a cold day) with the light and dark brown muscavado sugars, the egg, and the vanilla bean paste. Beat until combined and smooth, and then stir in 2 heaped tbsp. each of black treacle and golden syrup, and then 3 tbsp milk.
- Combine the wet and dry ingredients, stirring together until you have a thick delicious smelling mixture that’s a cross between a cake batter and biscuit dough. Scrape into your tin, using the back of a spoon to smooth it down and into the corners. Bake for 25 minutes, until the top is golden and the bars are firm. Leave to cool completely.
- While the bars are cooking, make your cream cheese frosting.
- To assemble the bars, simply spread the cream cheese frosting on top of the gingerbread bars, and dust with a little extra cinnamon and ginger. Cut into 12 squares and enjoy!
Tip – these get better with time! Store in an airtight tin for up to a week, and keep in the fridge.
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