Gingerbread Recipes

Construction Grade Gingerbread Recipe

5 cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. salt
3/4 cup granulated sugar
3/4 cup vegetable shortening
1/2 cup molasses
1/2 cup light corn syrup
1-1/2 tbsp. warm water

Preheat oven to 325F degrees. Sift together dry ingredients in a large bowl, set aside. Whip shortening and sugar until light and fluffy. Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed.

Add warm water. You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes. 

Put dough in a large plastic bag for 1 hour to rest. Although it is best when used same day, the dough will keep for a week at room temperature or a month in the refrigerator.

Roll dough evenly onto a piece of tin foil (big enough to fit onto a cookie sheet) 1/8 - 1/4 inch thickness. Use copper cutters to make cottage shapes and peel up unused dough. Place foil on cookie sheet being careful not to disturb cut pieces and bake 15-20 min. until edges are golden brown. Remove from oven and let cool on a flat surface. Once baked, the cottage will last for years if stored in a plastic bag.

Construction Grade Gingerbread Recipe #2

In first bowl cream butter and sugar then add molasses. In 2nd bowl blend other dry ingredients thoroughly. Now alternate adding dry ingredients and water to the butter, sugar and molasses combination. Dough should be stiff. bake at 375 for 8 - 10 minutes

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