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Gingerbread (The Canadian Living Christmas Book - 1993) Recipe

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This recipe for Gingerbread (The Canadian Living Christmas Book - 1993) is from The Gonsalves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Gingerbread
Ingredients:  
Ingredients:  
1 c shortening
1 c sugar
2 eggs (lightly beaten)
¾ c fancy molasses
½ c blackstrap or cooking molasses
5½ c flour
2 tsp ground ginger
1 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
Directions:
Directions:
In a large bowl, using an electric mixer, beat shortening and sugar until light and fluffy. Beat in eggs, fancy molasses, and blackstrap molasses.

In a separate bowl, mix flour, sugar, baking soda, salt, cloves, and cinnamon.
Gradually stir in molasses mixture. Mix well, using hands if necessary.

Divide dough into four disks; wrap each in plastic and refrigerate until firm (2 hours or up to 1 week).

Roll out dough to 5mm thickness. Cut out shapes for cookies or for gingerbread house.
Place cut-outs onto lined baking sheets.

Bake at 325ºF until golden and firm to the touch (12-15min).

yield: 1 large gingerbread house or 5 small.
 

Royal Icing
Ingredients:  
Ingredients:  
4 c icing sugar
½ tsp cream of tartar
3 egg whites
Directions:
Directions:
In a bowl, mix icing sugar and cream of tartar
Using an electric mixture, beat in egg whites until icing is thick enough to hold its shape (7-10min).

yield: 2½ cups
Personal Notes:
Personal Notes:
December 3, 2011. During bake-o-rama I tripled the recipe, thinking that it was for cookies, not gingerbread houses. 16½ cups of flour later I realized the mistake. Adam had to turn all the dough out on to the counter to mix!

 

 

 

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