Gingerbread Construction Dough (aka Oven Plywood)
This is the recipe Bronwen Weber and Jennifer Bartos used for the award winning Food Network Gingerbread Incredible Edible Mansion Challenge. (This dough is not for eating)
- 12 cups pastry flour
- 2 tbsp ground ginger
- 2 tbsp ground cinnamon
- 2 tbs ground cloves
- 2 tsp ground nutmeg
- 1 tsp salt
- 2/3 cups lemon juice
- 2 eggs beaten
- 2 egg yolks beaten
- 1/2 cup butter
- 1 1/3 cups honey
- 3 1/3 sugar
Adapted from foodknows.blogspot.com
If using a small kitchenaid mixer you will want to divide this recipe up. It will be too big for the mixer.
Sift flours together to blend, set aside
Combine spices, set aside
Combine lemon juice and eggs in another bowl, set aside.
Melt butter, honey and sugar over medium heat.
Stir until butter and honey are melted and then add sugar. Continue to combine- the sugar does not need to dissolve. Remove from heat.
While butter/honey mixture is still warm, place in mixer bowl, add lemon juice and egg mixture. Mix until well blended using paddle attachment. Slowly add the flour and spice mixtures. Dough will be sticky at first, and then becomes very stiff as you continue adding the flours. Knead the dough until it makes a smooth ball. Keep the finished dough at room temperature, cover with plastic wrap.
The dough is very difficult to roll if it becomes too cool/cold. If the dough cools down, you can wrap it in plastic wrap and microwave for 15-20 seconds at a time. This re-heats the honey slightly and makes it easier to handle.
Dust the rolling surface and rolling pin, roll to desired thickness. Cut pieces and bake at 350 degrees for 15 minutes for 1/4" thick, 20-25 minutes for 3/8" thick. Check pieces- different sizes may need different settings.