Gingerbread Recipe
**If you want a big house,
make two or three of these recipes. **
**Don’t forget you need a
floor for your house.**
Ingredients
1
tablespoon butter softened
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6
¼ cups all-purpose flour
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6
tablespoons double-acting baking powder
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1
½ teaspoons ground cinnamon
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¼
teaspoon ground nutmeg
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1/8
teaspoon salt
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¾
cup honey
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1
¾ cups sugar
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¼
cup butter
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1/3
cup lemon juice
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1
tablespoon finely grated lemon peel
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1
egg
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1
egg yolk
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Recipe
1.
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2.
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Sprinkle
¼ cup flour into the pan, and tip it from side to side to coat it
evenly. Then turn it over and knock
out the excess. Set the pan aside.
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3.
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Sift
6 cups of flour, baking power, cinnamon, cloves, nutmeg and salt together
into a large mixing bowl and set it aside.
This is called the flour and spice mixture.
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4.
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Preheat
the oven to 325 degrees. Put the oven rack in the middle position.
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5.
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In
a large 4-5 quart saucepan (like you kind you boil spaghetti noodle in) bring
honey sugar and butter to a boil over high heat, stirring with a large spoon
until the sugar is dissolved and the butter melted.
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6.
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Remove
the pan from the heat, mix in the lemon juice and lemon peel and cool to room
temperature.
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7.
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Beat
in 2 cups of the flour and spice mixture from #3.
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8.
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Add
the egg and egg yolk and then beat in the remaining 4 cups of the flour and
spice mixture from #3.
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9.
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Flour
your hand lightly and knead until the dough is smooth, pliable and still
slightly sticky. If it is too moist to
handle. Beat in more flour by the
tablespoon.
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10.
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Place
the dough in the jelly roll pan (cookie sheet with sides). With a slightly floured rolling pin, press
and roll the dough out as evenly as possible.
Forcing it into the corners with your fingers.
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11.
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Bake
for 35 minutes, or until the gingerbread is firm and the top brown.
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12.
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Wait
5 minutes then cut the gingerbread into the shapes you want for your
house.
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13.
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Wrap
them in wax paper or syran wrap and bring them to school in a cardboard
box.
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