Gingerbread

Courtesy of Chef Nancy Dame, Pastry Chef at Deerhurst

“There are a lot of good recipes out there,” explains Chef Nancy. “This recipe is my favorite. It’s from a Swiss master chef and has been passed down for more than 100 years.”

Gingerbread Dough

2 1/2 cups all purpose flour

1 1/4 cups sugar

3/4 cup brown sugar

3/4 tbsp. baking soda

1/2 tbsp. salt

3/4 tbsp. ginger

3/4 tbsp. cinnamon

5 oz. shortening

-mix all the ingredients together in mixer with paddle for 2 min. at low speed.

-add 10z. molasses and 5 eggs

-mix until dough forms

-it will be sticky, so dust the dough with flour.

-remove from bowl and dust with flour while forming a large ball shape.

-take a third portion of the dough and roll it out to about a little more than 1/4 inch thickness

Royal Icing

1 oz meringue powder 1 oz.

2 oz cold water

4 1/2 cups icing sugar

-place powder and water in mixing bowl and beat with whisk till frothy, about 3 or 4 min. at medium-high speed

-switch to paddle and gradually add all the icing sugar

-beat at medium speed about 5 min. till thick and glossy

-add some vanilla for taste (about a tsp.)

-cover icing with plastic wrap so it doesn’t dry out

The icing and dough can be kept in a refrigerator, well wrapped, for 2 or 3 weeks.

One response to “Gingerbread

  1. And the baking instructions would be….?

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