1 cup shortening or butter
1 cup brown sugar
1 1/3 cups molasses
4 eggs
8 cups flour (may not need it all, but I usually do)
1 tsp baking soda
1 tsp salt
1 tsp all spice
1 tsp clove
1 tsp cinnamon
1 tsp ground ginger
You can make the dough one day and keep it wrapped in cling wrap in the fridge overnight, but let it come back to room temperature before rolling it out. Gingerbread dough is a stiff dough, and when it's cold, it's pretty much impossible to roll out. It's easiest to work with in the few hours after you make your dough.
1. Cream together shortening & brown sugar
2. Mix in the molasses and eggs
3. Add in 6 cups flour and spices
4. Gradually add in the remaining flour until no longer sticky
5. Roll dough 1/8” thick *see cutting tip
6. Place 1” apart onto a parchment lined baking sheet
7. Chill at least 15 minutes in fridge
8. Bake at 350 degrees 18-20 minutes.
9. Let cool 5 minutes on sheet pan then move to cooling rack or towel to completely cool
*CUTTING TIPS:
Don't roll out the dough on the counter and then move the pieces. Instead, roll out the dough directly on the pan or on parchment paper, then lift away the excess.
ROYAL ICING
2 lbs. powder sugar
1 tsp cream of tartar
5 egg whites or 1 cup egg whites
Mix all together with electric mixer for about 5 minutes on HIGH, until thick and stiff. Keep covered with moist cloth and plastic wrap until ready to decorate.
GINGERBREAD GLUE – QUICK DRYING
3 TBL meringue powder
1lb. powder sugar
4-6 TBL COLD water
Mix meringue & sugar together
Add water slowly, START with 2 TBL
You want it very thick – a knife should drag through and leave a clean path
IF TOO THICK – add a tiny amount of water
IF TOO THIN – add more sugar
