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Home > Cookies

Gingerbread Mix
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8 c Unbleached Flour
1/4 c Baking Powder
1 tsp Baking Soda
1 tbsp Ginger
2 c Vegetable Shortening
2 c Sugar
1 tbsp Salt
1 tsp Cloves
1 tbsp Cinnamon

 

Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar

Uses for gingerbread mix-

Gingerbread Cake

2 c mix
1 egg
3/4 c molasses
3/4 c warm water

 
Mix molasses and water together; add beaten egg. Mix well with 2 C. of Basic Mix: do not over mix. Grease a 9" square baking pan, pour in the batter and bake in preheated 350 F oven for 45 minutes or till wooden toothpick comes out clean. Serve warm or room temp. with whipped cream or Ice Cream.

For gift jars:

Sift dry ingredients and cut shortening into it with a pastry blender. Measure 3 cups into 4 jars. Decorate jars with raffia or ribbon.

Attach gingerbread cutter and the following recipe - Print Recipe Label

Gingerbread Boys

3 cups gingerbread mix
1/3 cup molasses
1/4 cup flour
1 slightly beaten egg

Combine gingerbread mix, molasses, egg and flour. Blend well. Roll to 1/4 inch thickness on lightly floured surface. Cut into gingerbread shapes. Place on greased cookie sheets. Bake at 350 For 10 minutes. Cool. Can be decorated with cinnamon candies. Recipe to be used within 3 months.

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