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Building Gingerbread
November 21, 2008

If you are looking for a strong firm gingerbread that will not spread or warp this is it. BUT, having said that, you need to realize that this is not your typical cookie dough recipe. This is a HOT cookie dough and if you let it cool down you will have a crumbly mess. I followed other reviews and added the hot mixture to the dry (minus one cup of flour for my double batch) and mixed until combined. To roll out the dough I covered my cookie sheet with parchment and microwaved a large handful of dough for 25-40 seconds until it was very warm and soft. Working quickly I rolled the dough out on my prepared cookie sheet cut out my pattern and removed the (by now) crumbling dough extras. My pieces took between 15-18 min. to bake but I was making large walls mostly. Once I removed them from the oven I quickly put my pattern back on the cooked pieces and trimed the edges to ensure that my building's edges were straight. This recipe was VERY different from anything I have worked with before but the results were just what I was looking for. This is not a recipe for beginning cooks but if you are up for a challenge give it a try. Just remember it needs to be warm!!!!!

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