EATING
Ginger Bread Dough
Image courtesy Williams Sonoma
Ingredients:
- 6 cups all-purpose flour
- ½ teaspoon baking powder
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- ½ teaspoon ground cloves or allspice
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 cup dark molasses
- 1 Tablespoon water
Technique
In a large mixing bowl of an electric mixer, beat butter on medium speed until very fluffy and well-blended, the butter and brown sugar. Add to this the eggs, molasses and water and beat until well-combined.
Whisk together the dry ingredients and beat half the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour, then knead the mixture until well blended. If the dough is soft, stir in additional flour until it is firmer and more manageable but not at all dry.
Place the dough in a sealable plastic bag or airtight plastic container. Set aside in a cool place, but not the refrigerator, for at least 2 hours or up to 6 hours. Or refrigerate the dough for up to 3 days; bring to room temperature before using.
Roll out to about ¼ inch thickness and use to build gingerbread house or gingerbread figures. Decorate with candies such as M∓M’s, beads and peppermints.
Decorated cookies can be wrapped in cellophane bags, tied with pretty ribbons and given as gifts.
Yumi!
