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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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I've been making gingerbread villages for the my kids' (now grandkids') classrooms and our friends' kids for 30 years. This recipe is easy and delicious. You may buy a pattern online or make one as we did.... Read more ....use your imagination, include the kids and have fun! This gingerbread will keep for 3 weeks at least..........keep in a dry place.....away from heat..........do NOT cover tightly or it will softened. Gently lay a piece of plastic wrap over the top, if you must. Ingredients:
1 3/4 c plus 2 tbl. flour |
2 tsp. ground ginger |
3/4 tsp ground cinnamon |
1/2 tsp baking powder |
1/4 tsp ground nutmeg |
1/4 tsp ground cloves |
6 tbl golden brown sugar (packed) |
1/4 c (1/2 stick) unsalted butter, room temp. |
3 tbl. molasses |
1 lrg egg |
Directions:
1. Oven 325
2. Line baking sheets with parchment
3. Whisk first 7 ingredients in large bowl to blend
4. Stir brown sugar, butter and molasses in medium saucepan over low heat unitl melted. Increase heat to medium-high and bring to a boil, stirring constantly.
5. Remove from heat. Let cool 10 minutes.
6. Whisk egg in medium bowl to blend. Gradually add molasses mixture into egg.
7. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.
8. Roll out dough on lightly floured surface to a 12x10 rectangle. (Roll thin for houses and watch cooking time, you don't want them soft OR burned)
9. Cut out cookies, space 1” apart on sheets. Gather scraps and repeat until all dough is used.
10. Bake one sheet at a time until puffed and tops are firm, about 10 minutes.
11. Cool on sheets 5 minutes. Transfer to rack; cool completely before decorating.
12. You will need Royal Decorator Icing for Cement , my page has a recipe.
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