--Anna
Years ago, when I worked for Maid of Scandinavia, we taught gingerbread
house classes. This is the recipe they handed out:
1 package Betty Crocker Classis Gingerbread Mix (do not substitute brand
as it will not turn out as well)
1/3 c. water
Mix well, then add:
3/4 c. flour
Continue mixing until a stiff dough is formed. Chill in refrigerator for
one hour. Roll out to 1/8" thick on baking parchment dusted with a little
flour. Place pattern pieces on dough and cut around with a sharp knife,
trying not to cut the paper. Remove dough scraps and slide the paper onto
a cookie sheet. Place larger pieces together and smaller pieces together,
as the smaller pieces will bake faster. Place in pre-heated oven at 350
degrees and bake 15 to 20 minutes. When pieces are cool, they should be
crisp like a gingersnap cookie. If they are not baked long enough, your
house will sag and the icing will not stick. When finished baking, remove
from oven and cool 10 minutes; then transfer to cake cooling racks to
complete cooling. When completely cooled, remove the parchment paper.
NOTE: these pieces can be made well in advance and stored in an airtight
box until needed.
This is the best recipe I know of, as the gingerbread raises very little
and does not expand very much from the pattern, thus making your pieces
fit together properly.
Happy House Making,
Sherry
"Sometimes being a bitch is all a woman has to hold on to."
Delores Claiborne by Stephen King
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***************** THOUGHT FOR THE YEAR *******************
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** If All the Gods of the universe are as **
** powerful as we say they are, **
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** then why do we mock one as we bow to another? **
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***************** ren...@cloudnet.com *******************
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