Gingerbread Wedges

Bake in patterened ceramic molds for a decorative touch, but plain pie pans work well too.

PREP and cook time: about 40 minutes

MAKES: 16 wedges

NOTES: you can make the gingerbread up to 1 day ahead; store rounds in airtight containers at room temp. Freeze if storing longer.

1/2 cup firmly packed dark brown sugar
1/4 cup (1/8lb.) unsalted butter, at room temp
1/2 cup light molasses
3and 1/2 cups all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/3 cup water

1. preheat oven to 350 degrees. In a large bowl, with a an electric mixer on medium speed, beat sugar and butter until well blended and creamy. Add molasses, beat until blended.

2. in another bowl, mix flour, ginger, baking soda, cinnamon, slat, and cloves.

3. Add about a third of the flour mixture to the butter mixture, beat on low speed until blended. add about a third of the water; beating just until Incorporated. gather mixture with floured hands and form into a soft ball.

4. spray bottoms of two 8-9 inch pie pans with cooking oil spray. divide dough in half and press a portion level in each pan. with a floured knife cute each round into eight wedges.

5. bake until top springs back within light touched, 18- 20 minutes. Let cool about 5 minutes in pan, then invert onto a rack to coll completely.