This is my second year using this recipe. It's unusual because it's a warm dough, but it's really easy to work with, and produces wonderful stiff and strong gingerbread. My recommendations: follow the recipe closely, add dry ingredients gradually, keep the mix over low heat. Also, bake larger pieces together, and smaller pieces together, because baking times are important. By the time the larger pieces bake, the smaller ones will be burned.
The dough really keeps its shape, so you can make lots of little shapes to embellish your gingerbread creation.
The icing is great, too. Invest in a plastic squeeze bottle, it makes such a difference in how well you can apply it. Also, I use a few pins to hold the walls of a gingerbread house together while the icing is hardening.
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This is my second year using this recipe. It's unusual because it's a warm dough, but it's...