Making your own gingerbread is rewarding and simple to do. It's most likely better than anything you could buy at your local coffee shop or grocery. You can bake to your desired doneness - softer for dunking but firm enough to hold whatever shape you make. Yummy!
Wishing everyone a safe and happy Holiday Season!
1/2 cup molasses
1 cup granulated sugar
1/2 cup solid vegetable shortening, melted
1 1/2 tsp baking soda
2 1/2 cups all-purpose flour
1 tsp cinnamon
1/4 tsp ground ginger
In a large bowl, mix together the egg, molasses, sugar, melted shortening and baking soda. Beat well.
In another bowl, stir together the flour, cinnamon and ginger. Add flour mixture to the egg mixture, blending well. Chill the dough for several hours or overnight.
When you're ready to bake, preheat oven to 350F. Lightly grease two cookie sheets, or line them with parchment.
Cut the dough into 4 pieces. Form each portion into a nice compact ball, flouring it well. Roll out each piece on a well-floured surface to about 1/8-inch (3mm) thickness.
Using cookie cutters, cut out gingerbread people (or animals, or dumptrucks etc.). Carefully transfer people to the cookie sheets and bake for 5 to 7 minutes - until very lightly browned around the edges. Watch them closely - small shapes will bake more quickly than large ones.
Let your cookies cool for a minute or two before removing them to a rack to cool completely. Decorate with icing. Let icing set before eating (if you can wait).
4 cups icing sugar
1/3 cup water
paste food colouring
In bowl, whisk sugar with water, adding up to 2 tbsp more water if necessary to make spreadable. Tint with food coluring as desired.
Recipe Sources: The Clueless Baker, 2001 & Canadianliving.com