8 C. flour
2 C. sugar
1/4 C. baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 C. shortening (I use all natural palm oil)
In a large bowl mix together dry ingredients (I like a whisk for this job). Using a pastry blender, cut in the shortening until mixture resembles cornmeal. Store in an airtight container.
~This mix makes a great gift packaged in a cellophane bag.
~To use this for gingerbread house: use the Easy Ginger Cookie recipe below adding 1 C. flour (you will have to use a mixer or your hands to get it mixed). Roll 1/8"-1/4" thick and cut as desired. Bake about 7 minutes, until edges are browned. Cool on wire racks overnight. This makes a very durable gingerbread house!
|Easy Ginger Cookies|
Easy Ginger Cookies
3 C. gingerbread mix
1/3 C. molasses
Preheat oven to 350 degrees. Combine all ingredients in a bowl, dough will be fairly stiff! Roll dough into 1 inch balls, roll in sugar (or cinnamon/sugar mixture) and place on cookie sheets. Flatten cookies with the bottom of a glass. Bake for 12-15 minutes, until edges are browned.
~To make rolled gingerbread cookies: add 1/4 C. flour to the Easy Gingerbread Cookie recipe. Roll out on lightly floured surface and cut with desired cutters. Bake 10-12 minutes until edges are browned.
~This mix also makes a yummy gingerbread that I will be sharing in the future along with a lemon sauce recipe!