Epiphanic Gingerbread

1 1/2 cup all-purpose flour
1/2 cup (dark) brown sugar
1/4 cup white granulated sugar
1 tbsp cinnamon
1/2 tsp allspice
1/2 tsp ginger

Mix ingredients in a bowl. Pour in 1/2 cup very hot water. Stir. Knead the dough a little, and spread it out thin on a greased and floured cookie sheet. Add just enough hot water to make the ingredients left lining the bowl into a thick frosting-- spread that on top. Sprinkle with powdered sugar, for effect. Cook in oven pre-heated to 350 for 12 minutes. Remove and eat at leisure.

Many variations are possible. Some people swear that nutmeg is essential. Vanilla is also good. Raisins, chocolate chips, or nuts may be added. Rum or amaretto may be substituted for some of the water. And so on.

It's especially good topped with cranberry sauce, and I'm not just saying that because I have a recipe for cranberry chutney around here.