Bests & Worsts Reviews from Amazon

This is the greatest mold. Here is a recipe that makes enough for all 3 molds and then some. I found that you shouldn't fill the molds to the top, leave about 1/16 " from top and bake until the edges are dark brown. If too thick or not baked long enough, it will break. • 6 c. flour • 1/2 tsp. baking powder • 2 tsp. ginger • 4 tsp. cinnamon • 1/2 tsp. ground cloves • 1/2 tsp. nutmeg • 1/2 tsp. salt • 1 1/2 c. butter, softened • 1 1/2 c. light brown sugar • 2 eggs • 1 c. molasses • 1 tbsp. water • Combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Stir with a wire whisk to mix ingredients. Set aside to use later. • Combine the brown sugar and butter together in a large mixing bowl and beat until fluffy. • Add in the eggs, molasses, and water to the brown sugar and butter mixture. Beat until well incorporated. • Add half of the dry ingredients and beat into the mixture until evenly mixed. • Add the remaining dry ingredients and stir into the dough by hand. Stir only until ingredients are evenly mixedIf the dough is not stiff add a little more flour. • Divide the dough in half. Place each half into a gallon plastic bag and roll with a rolling pin to flatten or flatten into disks and wrap in plastic. • Seal the bags and place both halves in the refrigerator to chill the dough for at least 2 hours. It can be stored in the refrigerator for up to 3 days before using.