Gingerbread House
gingerbread dough
Yield
4 servingsPrep
10 minCook
0 minReady
10 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | cups |
all-purpose flour
unbleached |
|
½ | teaspoon |
baking powder
|
|
4 | teaspoon |
ginger
ground |
|
4 | teaspoons |
cinnamon
ground |
|
½ | teaspoon |
cloves
or allspice, ground |
|
1 ½ | sticks |
butter
12 tablespoons |
|
1 ½ | cups |
brown sugar
|
* |
2 | large |
eggs
|
|
1 | cup |
molasses
|
|
1 | teaspoon |
water
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | l |
all-purpose flour
unbleached |
|
2.5 | ml |
baking powder
|
|
2E+1 | ml |
ginger
ground |
|
2E+1 | ml |
cinnamon
ground |
|
2.5 | ml |
cloves
or allspice, ground |
|
169.5 | g |
butter
12 tablespoons |
|
355 | ml |
brown sugar
|
* |
2 | large |
eggs
|
|
237 | ml |
molasses
|
|
5 | ml |
water
|
Directions
Whisk together wet and dry ingredients in separate bowls. Add dry ingredients to wet in batches until well blended.
If dough is too dry add a little water.
Wrap dough tightly and refrigerate. Let sit at room temperature 10 minutes before rolling out.