Gingerbread House
gingerbread dough
Yield
4 servingsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
all-purpose flour
unbleached |
|
| ½ | teaspoon |
baking powder
|
|
| 4 | teaspoon |
ginger
ground |
|
| 4 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
or allspice, ground |
|
| 1 ½ | sticks |
butter
12 tablespoons |
|
| 1 ½ | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
molasses
|
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
unbleached |
|
| 2.5 | ml |
baking powder
|
|
| 2E+1 | ml |
ginger
ground |
|
| 2E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
or allspice, ground |
|
| 169.5 | g |
butter
12 tablespoons |
|
| 355 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
molasses
|
|
| 5 | ml |
water
|
|
Directions
Whisk together wet and dry ingredients in separate bowls. Add dry ingredients to wet in batches until well blended.
If dough is too dry add a little water.
Wrap dough tightly and refrigerate. Let sit at room temperature 10 minutes before rolling out.
