This is the first in a series of three Gingerbread House Tutorials. Here are a few baking tips for your Gingerbread, along with a few patterns for your convenience.
- 1/3 cup soft shortening
- 1cup brown sugar, packed
- 1-1/2 cups dark molasses
- 2/3 cup cold water
- 7 cups flour
- 2 tsps. Baking soda
- 1 tsp. salt
- 1 tsp. allspice
- 1 tsp. ginger
- 1 tsp. ground cloves
- 1 tsp. cinnamon
Mix shortening, brown sugar, and molasses thoroughly. Stir in water, Blend all dry ingredients; stir in. Chill dough.
Cut parchment to fit an 10X15” jellyroll pan. Spray pan and paper with a light coat of nonstick spray.
Form dough into a rectangle, then roll out on a floured silicone mat.
Flip the rolled dough onto the paper lined jellyroll pan; Make a 10X15 solid cookie by rolling the dough to 1/8” thickness.
Place your pattern on the dough and score with a pizza cutter.
Keep your cutter clean while working.
Trace pattern pieces, leaving all dough in place to prevent dough from spreading or changing shape while baking.
Preheat oven to 350 degrees. Bake gingerbread 7-8 minute just until edges begin to brown slightly.
Remove from oven and and lightly roll hot gingerbread to flatten our any humps from baking.
Work quickly and carefully.
If the dough cools too much the pieces will crack, however dough can easily be cut while hot. Nest carefully place the parchment paper with the scored gingerbread onto a baking rack to cool completely.