FOUR O'CLOCK GINGERBREAD CHEWY BARS WITH TEA-INFUSED BUTTER & SPICES
These gingerbread bars feature an irresistibly chewy centre and a rich, spiced gingerbread flavour, elevated by the warm infusion of Four O’Clock Gingerbread Organic Fairtrade Herbal Tea — a festive treat made to be shared during the holidays.
Ingredients
Tea-Infused Butter
- 1 cup (226g) butter
-
4–6 Four O’Clock Gingerbread tea bags
(4 = gentle, 6 = strong)
Dry Ingredients
- 2 1/2 cups (375g) gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
-
2 tablespoons brewed Four O’Clock Gingerbread tea (optional)
(You may use up to 1/4 cup if you prefer softer bars.)
Instructions
1. Infuse the Butter
- Add the butter to a small saucepan and melt over low heat.
- Add 4–6 gingerbread tea bags (or loose tea from the bags).
- Steep for 10–15 minutes, keeping the butter warm but not bubbling.
- Strain through a fine mesh strainer or cheesecloth.
- Let the infused butter cool to warm—not hot.
2. Preheat Oven
Preheat to 350°F (175°C).
Grease or spray a 9×13-inch baking pan.
3. Mix Wet Ingredients
In a medium bowl, whisk together:
- granulated sugar
- brown sugar
- molasses
Pour the warm infused butter over the mixture and whisk until smooth.
4. Add Egg, Vanilla & Brewed Tea
Whisk in:
- egg
- vanilla
- 2 Tbsp brewed gingerbread tea (optional)
The mixture should look glossy and smooth.
5. Combine Dry Ingredients
In a separate bowl, stir together:
- flour
- baking soda
- salt
- ginger
- cinnamon
Add the dry mixture to the wet ingredients and fold using a spatula until a thick dough forms.
6. Spread & Bake
Spread the dough evenly into the prepared 9×13 pan.
Bake 22–24 minutes, or until:
- the bars puff up
- then settle slightly in the center
Edges should look set; the center will finish setting as it cools.
7. Cool & Slice
Cool completely in the pan for clean cuts.
Slice into 24 bars (4 × 6 grid).