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Basic Gingerbread Recipe 3
1 cup butter, margarine or shortening
1 cup brown sugar
1 cup molasses
5 cups flour
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons baking soda
1/2 teaspoon salt
1/3 to 1/2 cup water
In a large mixing bowl beat butter until softened. Add sugar and beat until fluffy - at least three minutes. Add molasses and beat well. Combine dry ingredients and add to the batter a little at a time, mixing in each addition. You will have to use your hands to work in the last additions.
Divide dough into thirds and shape into balls. Cover with plastic wrap and chill for several hours, preferably overnight.
Roll out one ball to approximately 3/16 inch thick on a piece of aluminum foil. Dough must be sufficiently chilled before rolling to prevent stickiness. Lightly flour the foil, your hands, and the rolling pin, before rolling to prevent pulling. Or roll between a sheet of foil on the bottom and a sheet of wax paper on top.
Bake at 375° for 9 to 11 minutes. Bake until just firm, never browned. Once all of the dough as been used, form the scraps into another ball and roll out again. Avoid rolling the dough out more than twice if you plan to eat your gingerbread as it makes the dough tough.
Allow the gingerbread plenty of time to cool on racks before you begin construction. If you can't start right away, slide the fully cooled pieces onto foil-covered cardboard or back onto the cookie sheets, wrap with foil or plastic wrap, and store flat. Gingerbread will stay reasonably fresh for several days.
Basic Gingerbread Recipe 4
1 cup margarine or butter
1 cup brown sugar
1 1/4 cups molasses
2 eggs
1 tbsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
6 cups all-purpose flour
Cream the butter or margarine with sugar. Add molasses, eggs, cinnamon, ginger, salt, baking soda and half the flour. Mix well. Add remaining flour one cup at a time until dough consistency is formed.
Cut into desired shape bake at 350 F for 10 - 15 minutes.
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