This recipe makes 4 small houses.
Ingredients:
- Flour (1370ml)
- Sugar (250m)
- Shortening (250ml)
- 2 eggs
- Molasses (300ml)
- Vinegar (15ml)
- Baking soda (5ml)
- Salt (5ml)
- Ground ginger (5ml)
- Ground cinnamon (5ml)
- Ground cloves (5ml)
Method:
1) Cream shortening well
2) Gradually add sugar and cream well again
3) Beat in egg, molasses and vinegar
4) Stir together 250ml of the flour and spices into the creamed mixture and mix well
5) Gradually blend that first cup of flour and spices into the creamed mixture and mix well
6) Add another 250ml of the flour gradually, blending well. You may find that at this point the dough is stiff enough and the remaining flour may make the dough too dry and crumbly. Your dough should feel soft and workable but not sticky. If you think it has gotten too dry and crumbly then re-crumble into a bowl and sprinkle with a little water and work until it comes together and is workable
7) Gather dough into a ball and then flatten it into a disk and wrap tightly with plastic wrap
8) Roll out dough to 3mm thickness (*check this with a ruler)
9) Cut into shapes
10) Place 2.5cm on parchment lined cookie sheets or jelly roll pans
11) Bake at 375°F or 190°C for 5-6 min or until firm and lightly browned
12) Cool slightly on the sheet for about 5 min, in which time it will start to crisp, and then remove to racks to cool completely
13) Very often the gingerbread will distart slightly during baking. If you wish or feel the need to trim it to reshape, be sure to do it while the dough is still warm. If you allow it to cool and then try to trim it, it will break
14) Use your Royal Icing recipe as glue for your house as well as a tool for decorating.
Ingredients:
- Flour (1370ml)
- Sugar (250m)
- Shortening (250ml)
- 2 eggs
- Molasses (300ml)
- Vinegar (15ml)
- Baking soda (5ml)
- Salt (5ml)
- Ground ginger (5ml)
- Ground cinnamon (5ml)
- Ground cloves (5ml)
Method:
1) Cream shortening well
2) Gradually add sugar and cream well again
3) Beat in egg, molasses and vinegar
4) Stir together 250ml of the flour and spices into the creamed mixture and mix well
5) Gradually blend that first cup of flour and spices into the creamed mixture and mix well
6) Add another 250ml of the flour gradually, blending well. You may find that at this point the dough is stiff enough and the remaining flour may make the dough too dry and crumbly. Your dough should feel soft and workable but not sticky. If you think it has gotten too dry and crumbly then re-crumble into a bowl and sprinkle with a little water and work until it comes together and is workable
7) Gather dough into a ball and then flatten it into a disk and wrap tightly with plastic wrap
8) Roll out dough to 3mm thickness (*check this with a ruler)
9) Cut into shapes
10) Place 2.5cm on parchment lined cookie sheets or jelly roll pans
11) Bake at 375°F or 190°C for 5-6 min or until firm and lightly browned
12) Cool slightly on the sheet for about 5 min, in which time it will start to crisp, and then remove to racks to cool completely
13) Very often the gingerbread will distart slightly during baking. If you wish or feel the need to trim it to reshape, be sure to do it while the dough is still warm. If you allow it to cool and then try to trim it, it will break
14) Use your Royal Icing recipe as glue for your house as well as a tool for decorating.
This is my Gingerbread Church!
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