# What You’ll Need:
→ Gingerbread Base & Crumble
01 - 2 cups all-purpose flour
02 - 1 cup packed light brown sugar
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 3/4 cup unsalted butter, melted
10 - 1/3 cup unsulphured molasses
11 - 1 large egg
→ Lemon Glaze
12 - 1 cup sifted powdered sugar
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon finely grated lemon zest
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - Add the melted butter, molasses, and egg to the dry ingredients. Stir until a thick, crumbly dough forms.
04 - Set aside 3/4 cup of the dough to use as the crumble topping.
05 - Press the remaining dough evenly into the prepared pan to create the base layer.
06 - Sprinkle the reserved dough over the base in small chunks to create a textured crumble effect.
07 - Bake for 28 to 32 minutes, or until the top is set and light golden brown.
08 - Allow the bars to cool completely in the pan before glazing.
09 - Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
10 - Drizzle the glaze evenly over the cooled bars. Let set for at least 20 minutes before slicing into squares.
