# What You'll Need:
→ Gingerbread Base & Crumble
01 - 2 cups all-purpose flour (250 g)
02 - 1 cup light brown sugar, packed (200 g)
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 (170 g)
10 - 1/3 cup unsulphured molasses (80 ml)
11 - 1 large egg
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted (120 g)
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon finely grated lemon zest
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, whisk together flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.
03 - Pour melted butter, molasses, and add the egg to the dry mixture. Stir until a thick, crumbly dough is formed.
04 - Reserve 3/4 cup of the prepared dough for topping the crumble.
05 - Press the remaining dough evenly into the prepared pan creating the base layer.
06 - Scatter the reserved dough in small chunks evenly over the base layer to form the crumble topping.
07 - Place the pan in the oven and bake for 28 to 32 minutes, or until the topping is set and lightly golden brown.
08 - Remove the bars from the oven and allow them to cool completely in the pan before glazing.
09 - Whisk together powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth and glossy.
10 - Drizzle the lemon glaze evenly over the cooled bars and allow it to set for at least 20 minutes before cutting into squares.
