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Building Gingerbread

Reviewed: Nov. 16, 2012
This is a great recipe. I read the reviews and was a little apprehensive, but started anyway. I don't see how anyone can mess this recipe up. Yes, it is really stiff dough, but if you work it while it's hot there's no problem. I heated up the shortening, sugar and molasses mixture until I started to get bubbles, then turned it off and added the dry mixture reallllllllyyyyy slowly. Just a little bit at a time. I turned out the whole mixture onto parchment and kneaded just to get all of the flour in really good. I rolled it out on parchment, and transferred to a cookie sheet to bake. I didn't need to add flour to roll it, didn't stick to my marble rolling pin. I baked whole sheets then cut out windows with my dremel tool. The gingerbread was rock hard when it cooled. Timing was slightly longer because I baked whole sheets, about 20 minutes. All in all, really easy and tastes okay. If you want to eat gingerbread I would use a different recipe. Also, added salt to the first batch, but it made it way too salty, left it out the rest of the batches. I will definitely use this recipe again. Ingredients were cheap and quick to make.
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