This recipe is adapted from “Martha Stewart Living” (December 1995). Source: Martha Stewart Show, Winter 2005. Makes enough for 5 small house kits. Ingredients: 1 tsp baking soda, 1/2 tsp baking powder, 1 cup (2 sticks) unsalted butter, 1 cup dark brown sugar, 4 tsp ground ginger, 4 tsp ground cinnamon, 1 1/2 tsp ground cloves, 1 tsp finely ground black pepper, 1 1/2 tsp salt, 2 large eggs, 1 1/2 cups unsulfured molasses, 6 cups all-purpose flour. Directions: 1. In a large bowl, sift together flour, baking soda, and baking powder; set aside. 2. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses. 3. Add flour mixture; mix on low speed until fully combined. Divide dough into thirds and wrap each in plastic. Chill for at least 1 hour. 4. Preheat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, or use templates provided. Place dough shapes on ungreased baking sheets; bake until firm, about 15 minutes. Bake for 15 minutes, or until gingerbread is firm in the center but not dark around the edges. 5. Click here to see our Gingerbread House templates and Gingerbread House Kit instructions.
27.04.2023 @ 00:45
This recipe is adapted from “Martha Stewart Living” (December 1995). Source: Martha Stewart Show, Winter 2005. Makes enough for 5 small house kits. Ingredients: 1 tsp baking soda, 1/2 tsp baking powder, 1 cup (2 sticks) unsalted butter, 1 cup dark brown sugar, 4 tsp ground ginger, 4 tsp ground cinnamon, 1 1/2 tsp ground cloves, 1 tsp finely ground black pepper, 1 1/2 tsp salt, 2 large eggs, 1 1/2 cups unsulfured molasses, 6 cups all-purpose flour. Directions: 1. In a large bowl, sift together flour, baking soda, and baking powder; set aside. 2. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses. 3. Add flour mixture; mix on low speed until fully combined. Divide dough into thirds and wrap each in plastic. Chill for at least 1 hour. 4. Preheat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, or use templates provided. Place dough shapes on ungreased baking sheets; bake until firm, about 15 minutes. Bake for 15 minutes, or until gingerbread is firm in the center but not dark around the edges. 5. Click here to see our Gingerbread House templates and Gingerbread House Kit instructions.