This recipe rocks. I'd never made gingerbread before, and not only was this really easy, but the results were delicious - a new favourite, and appeals to both traditional gingerbread fans and those who like cookies but not necessarily traditional gingerbread! Light texture, beautifully spiced, easy to work with and roll out, and the orange peel is a wonderful touch. I substituted brown Demerara sugar for the white sugar and it worked out really well. To answer some earlier comments: a) to roll out after chilling, I found I had to cut the dough into quarters then the small pieces were easier to roll out (while still chilled); b) I had to watch not to roll these too thin (not less than 1/4 in.), and to watch the time and not bake longer than 10 min., or they would singe or get too "crispy" (overdone); c) also by rolling out and using the cookie cutters on only a quarter of the dough at a time, it mostly avoided the problem of the dough getting too warm and soft to roll out/cut since you were always working with dough that was still a bit chilled up until the last few cuts.
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This recipe rocks. I'd never made gingerbread before, and not only was this really easy, but...