Gingerbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups all-purpose flour
1/2 tsp baking powder
4 tsp ground ginger
4 tsp ground cinnamon
1/2 tsp ground cloves or allspice
1/2 tsp salt
1 1/2 sticks (12 Tbsp) butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp water
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Directions: |
Directions:1. Whisk together the dry ingredients in a large bowl, set aside.
2. Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.
3. Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.
4. Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.
5. Roll out on a floured surface. Cut into shapes for construction or into circles for consumption. Bake at 350º for 6-8 minutes for small pieces (11-15 minutes for larger pieces). The edges should be just beginning to darken. (Over-baking will make your gingerbread brittle.) |
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Personal
Notes: |
Personal
Notes: This is fantastic construction gingerbread. Use 2 large egg whites and 2 2/3 (plus) cups powdered sugar to make royal icing for mortar. (Add powdered sugar gradually and beat until it holds stiff peaks.)
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