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Gingerbread House Dough

Author/Submitted by: Recipe is courtesy of David Schmidt and the Brioche Artisan Bakery.
Servings: 0
Categories: Christmas / Cookies / Desserts / Holidays / Information

Ingredients:
5 1/2  cups  all-purpose flour
1  teaspoon  baking soda
1/4  teaspoon  baking powder
1  tablespoon  ground ginger
1  tablespoon  cinnamon
1  teaspoon  ground cloves
1  teaspoon  ground nutmeg
1/2  teaspoon  salt
1  cup  vegetable shortening, Crisco
1  cup  sugar
1 1/3  cups  molasses
1  large  egg
1  teaspoon  vanilla extract

Directions:
1. Sift together the dry ingredients in a bowl. Set aside. Using the paddle attachment of your mixer, cream the sugar and shortening for 2 minutes on medium speed. Add the egg, molasses, and vanilla and mix for another two minutes. Scrape the bowl often to ensure all ingredients are mixed evenly. At low speed, add the dry ingredients in four additions, mixing just until blended. Take dough out of mixer bowl and knead a few times on your work surface. Shape into a flat disk and wrap with plastic wrap. Refrigerate for at least two hours.

2. The dough is now ready to roll out and cut into house parts, gingerbread people, etc.

This recipe makes very sturdy dough, not the best for eating, but still tasty and perfect for gingerbread houses.


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