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.”
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
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.