Gingerbread House Dough
For making gingerbread houses
Yield
5 wallsPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable shortening
(no substitutes) |
*
|
| 2 | cups |
sugar
|
|
| 2 | cups |
molasses
dark |
*
|
| 2 | teaspoons |
cinnamon
ground |
|
| 2 | tablespoons |
ginger
ground |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 9 | cups |
all-purpose flour
up to 10 cups |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable shortening
(no substitutes) |
*
|
| 473 | ml |
sugar
|
|
| 473 | ml |
molasses
dark |
*
|
| 1E+1 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
ginger
ground |
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.1 | l |
all-purpose flour
up to 10 cups |
|
Directions
In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat.
Add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
