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Friday, September 14, 2012

Construction Grade Gingerbread Dough (another version)


7 1/2 cups flour
2 3/4 cup sugar
5 eggs
2/3 cups honey
1 2/3 teaspoon cinnamon
1 2/3 teaspoon ground cloves
1 2/3 teaspoon ginger

Cream eggs and sugar. Add honey. Add spices, then gradually add flour. Wrap tight. Spray a cookie pan with cooking spray. You want to make sure the pan isn’t warped — a flat surface is necessary for creating bread flat enough for use in gingerbread structures.

Roll out the gingerbread to 1/8 inch thick on your baking pan. It is recommended that if you’re going to cut a pattern, to do so while the dough is on the cookie sheet and before baking. Bake in a 325-degree oven until just browned. Make sure it is an even brown color. Remove from the cookie sheet and lay on a flat surface to dry.

— Recipe from Allen Blair

http://www2.ljworld.com/news/2011/nov/29/dream-house-gingerbread-experts-share-secrets-trad/