Making our Molasses-free Gingerbread (We made 3 batches and it made enough for about 20 Tins/Baskets)
RECIPE;
- 1 c. Butter/Magerine
- 3/4 c. Brown Sugar
- 3/4 c. White Sugar
- 1 egg
- 2 1/2 c. Flour
- 2 tsp. Baking Soda
- 2 tsp. Cinnamon
- 2tsp. Ginger
- 1 tsp Clove & 1/2 tsp Nutmeg (I Substituted both for 1 1/2 tsp Allspice)
~Beat in Egg
~In Separate Bowl, Combine all remaining ingredients including spices
~ Combine two bowls, mix evenly and pat into ball
~flatten slightly and chill (3 hours in refrigerator or overnight)
~Preheat oven to 375
~roll out to 1/8 of an inch and cut out with cookie cutters (or roll into og and slice into 1/8 inch circles)
~bake for 6-12 mins on lightly greased baking sheet
Faux (Marshmallow) Royal Icing
- 2 cups powdered / confectioners sugar
- 1 tbs Corn Syrup
- 2 1/2 tbs Hot water
- 1 tsp Vanilla
- 2 C Mini Marshmallows (Melted)
~Mix first 4 ingredients until smooth.
~ Melt marshmallows (until they puff up) in the microwave (15-30 seconds)
~ Combine and blend on High for 2 min.s - Until smooth
**Icing can be refrigerated - add a few drops of hot water and blend again if necessary **
Our Materials, Decorating, and our baskets full o' goodies
Beautiful once wrapped, This was
Big T's Christmas gift to his Teacher








