Glenda Tant shared some great tips and a couple of recipes to get us prepared for holiday gingerbread projects. Here’s a summary of the day with video highlights, recipes, and photo gallery.
Humidity Proof Gingerbread
3 cups all purpose flour
1 1/8 cups sugar
1/4 cup honey
3/4 tsp each of cinnamon, cloves, and ginger
Sift all dry ingredients.
Combine eggs and honey and add to dry mix. Can add up to 1 tablespoon honey if needed.
Wrap tightly in plastic wrap and cover.
Let rest overnight at room temperature.
Re-knead before using.
Roll 1/8 inch thick and cut pattern before baking at 325 degrees until brown.
Construction Gingerbread Dough
5 cups all purpose flour
1 tsp cinnamon
1 TBSP ginger
1/2 tsp salt
3/4 cup sugar
3/4 cup shortening
2/3 cup light corn syrup (1/2 cup if humid environment)
1/2 cup molasses
8 TBSP warm water (use 5 if humid environment)
Sift dry ingredients together.
Whip shortening and sugar until light and fluffy.
Add corn syrup and molasses to sugar mixture and mix thoroughly.
Add warm water and and mix.
Remove from bowl and knead for a couple of minutes.
Divide dough in half and wrap in plastic.
Let rest 1 hour.
Preheat oven to 375 degrees.
Roll dough about 1/4 inch thick.
Lightly cut out the pieces around the pattern, leaving about 1/2 inch margin around walls to hold their shape while baking.
Bake 18 minutes. Remove from oven and recut all the walls, windows, and doors, removing scrap pieces.
Bake 10 more minutes until brown but not burnt.
Remove from oven and let cool on flat surface.