Gingerbread Dough (for gingerbread party houses)
Servings: 5 small houses or one large house
Ingredients:
Photography by Frank Grant
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1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) cooking molasses
6 cups (1.5 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) each baking soda and salt
1 tsp (5 mL) each ground cloves and cinnamon
Preparation:
This is the original gingerbread house recipe from our December 1990 story, Let's have a gingerbread party! Click here to read gingerbread party materials and instructions.
In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.
Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.
Meanwhile, referring to measurements on diagrams, draw pattern pieces on waxed paper; label and cut out. Click here to download a pdf of gingerbread house diagrams.
Between sheets of waxed paper, roll our one disc at a time to 1/4-inch (5 mm) thickness. Remove top sheet of paper; arrange pattern pieces on dough. Using tip of knife, trace and cut out shapes. Freeze on waxed paper-lined baking sheet for 20 minutes or until hard.
Transfer cutouts to parchment paper-lined or lightly greased baking sheets, reserving dough scraps for re-rolling. Bake in 325 F (160 C) oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completely.
In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.
Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.
Meanwhile, referring to measurements on diagrams, draw pattern pieces on waxed paper; label and cut out. Click here to download a pdf of gingerbread house diagrams.
Between sheets of waxed paper, roll our one disc at a time to 1/4-inch (5 mm) thickness. Remove top sheet of paper; arrange pattern pieces on dough. Using tip of knife, trace and cut out shapes. Freeze on waxed paper-lined baking sheet for 20 minutes or until hard.
Transfer cutouts to parchment paper-lined or lightly greased baking sheets, reserving dough scraps for re-rolling. Bake in 325 F (160 C) oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completely.
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