Louisiana Gingerbread (Stage Planks or Mule Bellies) – a delicious recipe with Butter, molasses, shortening, ground ginger, brown sugar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400 degrees.
2
Butter a rimmed sheet pan and line it with buttered parchment paper.
3
In a small pan, melt molasses, shortening and ginger together over low heat.
4
Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes.
5
Mix in sugar.
6
Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture.
7
Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny.
8
Add more flour a tablespoon at a time, if needed.
9
Spread batter evenly in prepared pan.
10
Bake in lower third of oven 10 to 12 minutes, until risen and firm.
11
Cool in pan on rack.
12
Cut into rectangles or use cookie cutters to make shapes.
842
kcal
Calories
47
g
Fat
97
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Butter for pan and parchment paper, 1 cup molasses, 1/2 cup shortening, preferably trans fat-free, 1 tablespoon ground ginger, and more.
Yes, Louisiana Gingerbread (Stage Planks or Mule Bellies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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