A treat that German settlers brought to Delaware.
Preheat the oven to 350°F.
Mix well the the two types of flour, brown sugar, cinnamon, ginger, allspice, cloves, baking powder, and baking soda in a large bowl.
Combine the shortening, molasses, water, and egg in a second bowl, and then add the shortening mixture to the dry ingredients. Beat slowly until well combined, about 2-3 minutes, and then fast until smooth, about 3 minutes more. Fold in the candied or crystallized ginger.
Pour the batter into a greased baking dish. Bake for 35-40 minutes. Allow cooling completely before cutting the gingerbread into squares.
Use a electric mixer to combine dry and wet ingredients.
When done, the center of the gingerbread should spring back when touched lightly.
If you like, sprinkle the gingerbread squares with confectioner's sugar before serving.
Squares are the easiest form, but one of the appeals of gingerbread is that it can take virtually any shape and it takes all sorts of decorations. Gingerbread houses are a typical winter treat, why not choose other shapes for other holydays? Hearts for Valentine's Day, flowers for spring, summer motives, harvest movies, the possibilities are endless.
Food in U.S.A.