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Decoration: Basic Gingerbread House Dough

Source of Recipe

Great Gingerbread, by Sara Perry


List of Ingredients

4 cups flour
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 cup dark molasses
2 tablespoons milk, or as needed


Recipe

In a large bowl, sift or stir together the flour, baking soda, salt, ginger and cinnamon. In a saucepan, combine the shortening, brown sugar, and molasses over low heat. Stir occasionally until the shortening is melted and the sugar is dissolved, but still slightly grainy. Remove from the heat and let the mixture cool to lukewarm. Gradually add the molasses mixture to the dry ingredients, mixing until well blended. Add enough milk to make a firm dough. Gather the dough into a ball and cover with plastic wrap. Let the dough rest for at least 20 minutes. (When tightly sealed, the dough will keep for up to 1 week in the refrigerator. Bring to room temperature before rolling.) Preheat an oven to 325�F. Position rack in the center of the oven. Have ready 2 ungreased baking sheets. Using a lightly floured rolling pin, roll out the dough 1/4 inch thick and cut out desired shapes. Bake until the edges are slightly brown, about 15 minutes. Makes enough for 1 small gingerbread house (8 x 8 inches).