Gingerbread dough:
Whisk together thoroughly:
Beat on medium speed until very fluffy and well blended:
Beat in until well combined:
Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour, then knead the mixture until well blended. If the dough is soft, stir in more flour until it is firmer and more manageable but not at all dry.
Place the dough in a sealable plastic bag or airtight plastic container. Set aside in a cool place, but not the refrigerator, for at least 2 hours or up to 6 hours. Or refrigerate the dough for up to 3 days; bring to room temperature before using.
Calories From Fat 999 Protein 80 Total Fat 163 Carbohydrates 907
Calories 999 Dietary Fiber 26 Calcium 676 Iron 45 Sodium 999 Vitamin A 999 Vitamin C 3 Cholesterol 412
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Dr B
12/12/09 09:29 AM | whisk what??? Bakehow do you bake it,.. whisk what,.. mix sugar and butter or what??? |
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