Gingerbread Dough

By chelyc13

This recipe is from "Gingerbread For All Seasons" by Teresa Layman. Harry N. Abrams, Inc. 1997

Ingredients

• 6 3/4 cups flour
• 1 tblsp cinnamon
• 1 1/2 teas ginger
• 1/2 teas salt
• 1 1/2 cups light corn syrup
• 1 1/4 cups packed light brown sugar
• 1 cup margarine

Preparation

Step 1

1. Cut nonstick baking parchment to fit your baking sheet. Stir together the dry ingredients in a large bowl.

2. Combine light corn syrup, borwn sugar, and margarine in a 2 quart saucepan. Stir constantly over medium heat until margarine is melted. Pour the syrup mixture into the flour mixture. Stir well, using your hands to mix as the dough becomes stiff. if you are using a heavy duty kitchen aid mixer, the mixer can handle this dough; light weight mixers cannot. Chill the dough 1 hour or until it si about room temp.

3. Preheat oven to 350 degrees farenheit. Roll out the dough on nonstick baking parchment to a thickness of 1/8 inch using the patterns of your choice, cut out the necessary pieces. Bake 12 to 15 minutes or until golden brown. Smaller pieces should be baked separately from large ones, as baking times will vary depending on size. Check for air bubbles durin baking and poke them with a knife or skewer. When baking is done, slide the parchment with the hot gingerbread onto a cooling rack. Make sure all the pieces lie flat.