Stovetop Gingerbread Dough

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Yield: half of one house Prep 30 mins Bake 325°F 30 mins  each batch Start to Finish 1 hr

Ingredients

  • 4 1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1 teaspoon  salt
  • 3 teaspoons  ground ginger
  • 2 teaspoons  pumpkin-pie spice
  • 1 cup  vegetable shortening
  • 1 cup  sugar
  • 1/2 cup  unsulfured molasses
  • 1/2 cup  light corn syrup

Directions

1. Prepare templates; set aside. Whisk together flour, baking soda, salt, ginger and pumpkin-pie spice; set aside.

2. In a large saucepan, melt shortening over medium-high heat. Whisk in sugar, molasses and corn syrup; remove from heat and stir in dry ingredients.

3. Heat oven to 325 degrees F with two racks centered. While dough is still warm, divide in half and roll each piece 3/8 inch thick. Use flour as necessary to prevent sticking. Cut out house pieces and 4 flowers with cookie cutters. Do not move house pieces; transfer cut pieces on parchment to a baking sheet. Scraps can be kneaded and re-rolled once more.

4. Bake, 2 sheets at a time, for 25 min, rotating after 15 min. Transfer gingerbread on parchment to a flat surface to cool completely. Makes half of one house.

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