Friday, November 22, 2013

Gingerbread - A Christmas Tradition

Large gingerbread boy we cut some out to look like we took a bite.

Large boy in middle (2308-0332)
Girl & boy (Center) with small bites (2308-0132)
Other girl and boys (2308-1102)
If you don't have a recipe for gingerbread, here is a great one that we have been using for years. If you are planning on making a house, we suggest to bake the gingerbread a little longer so the cookie is harder. If you are just doing cookies, then you do not have to bake them as long, and your cookies will be softer.

Lets get started
Supplies Needed:
  • 5 to 5 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ginger
  • 2 tsp cinnamon
  • 1 tsp. nutmeg
  • 1 tsp cloves
  • 1 cup shortening
  • 1 cup sugar
  • 1 1/4 cups unsulphured molasses
  • 2 eggs, beaten
  1. Thoroughly mix flour, soda, salt and spices.
  2. Melt shortening in large sauce pan over low heat until just melted.
  3. Add in order, sugar, molasses and eggs. Mix well. 
  4. Cool slightly, then add 4 cups of dry ingredients and mix well.
  5. Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand.
  6. Add a little more flour, if necessary, to make a firm dough.
  7. Roll dough approximately 1/4". Note: Keep dough not being rolled out in saran wrap to prevent drying out.
  8. Bake in a 350° preheated oven.
  9. For larger pieces bake approx. 10 to 12 minutes and for average size pieces 6 to 8 minutes.
If your not going to be making your cookies or houses right away, wrap dough in saran wrap and refrigerate. Refrigerated dough will keep for a week. Be sure you take dough out of the refrigerator for at least 3 hours before rolling out.

When making houses, gingerbread should be baked at least 48 hours before assembling. Cookies can be decorated after they are completely cooled.

To decorate houses or cookies, use royal icing mix or meringue powder.

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