Gingerbread

I remember my gingerbread-making class at secondary school. We were divided into groups, and each group was required to make three versions: dense, light, and medium in texture. I was stuck with the dense bread and, unfortunately, it did not work out. Fast-forward, and now I present to you my version of gingerbread, without the molasses that it usually relies on. Feel free to color your gingerbread dark brown with molasses if you have not made the Caribbean Caramel.