Crunchy baked-on gingerbread topping
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick of margarine or butter (1/2 cup) cut into pieces | |
| 1 | cup | Dark brown sugar firmly packed |
| ½ | cup | Flour |
| 1 | teaspoon | Each cinnamon and ginger |
| 1 | Lemon; grated zest of | |
| 1 | cup | Chopped pecans or English walnuts |
Directions
Combine butter, brown sugar, flour and spices with pastry blender.
Add zest and nuts and sprinkle over gingerbread about 10 minutes before end of baking time.
Makes enough for Kluger's gingerbread recipe, or perhaps somewhat more than you may wish to use.
From Special Writer Marilyn Kluger's 10/21/92"Gingerbread: When the Air is Nippy and the Fire is Crackly, a Little Spice is Nice" article in "The (Louisville, KY) Courier-Journal." Pg. C8. Typed for you by CathyHarned. Submitted By CATHY HARNED On 11-26-94