Gingerbread

• 1 pound unsalted butter
• ½ cup brown sugar
• 1 cup

Heat the butter, sugar, and molasses in a saucepan until the butter is melted and the sugar completely dissolved. Let cool slightly.

Beat the egg. Sift the flour and spices together twice and make a hole in the center. Add the beaten egg, the molasses mixture, and the caraway seeds. Stir to form a stiff dough. Cover and set in the refrigerator at least 3 days—or as long as 1 month.