I am up late baking gingerbread this morning. So, to all the Gingerbread participants out there…I am thinking of you. And because I am thinking of you, here is the recipe I use for building gingerbread.
Typically, I make two batches of it. Yes, that is a lot of Gingerbread. It is also a lot of windows, and walls, and doors.
Typically, I make two batches of it. Yes, that is a lot of Gingerbread. It is also a lot of windows, and walls, and doors.
Building Gingerbread Recipe
Ingredients:
1/3 cup shortening
1 cup packed brown sugar
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon crushed cloves (optional)
1 teaspoon ground cinnamon
Directions:
A few helpful tips -
Ingredients:
1/3 cup shortening
1 cup packed brown sugar
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon crushed cloves (optional)
1 teaspoon ground cinnamon
Directions:
- Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt, and spices; stir into molasses mixture. Chill for about 1 hour.
- Roll the dough about 1/4 inch thick.
A few helpful tips -
- I usually roll my dough out onto parchment paper or wax paper. If you are cutting out windows or doors, the paper helps keep your design from melting on warm cooking sheets. Plus, it is what I use for adding stained glass windows.
- I keep adding fresh dough to the scraps of dough that I want to roll out again to keep the dough from getting too dried out.
- That is all. I am really tired. And am going to go to bed now so that I can get a few hours of sleep before Ky shows up to help my husband put up the Christmas lights this morning.