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Author Topic: Ginger Art's Construction Grade Gingerbread Dough  (Read 3957 times)

Offline CWalton

  • Gingerbread Architect
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  • Posts: 32
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  • Location: Lake St Louis, MO
Re: Ginger Art's Construction Grade Gingerbread Dough
« on: November 14, 2016, 10:16:37 am »
I found rolling it between layers of foil worked best for me in my tiny (temporary apartment) kitchen.  I have a 'no stick' rolling pin here, as opposed to the good wooden one I have at home.  The dough sticks terribly to the no stick pin, so that's why I experimented successfully with the foil. 

I also cut my pieces (windows, etc.) before  baking, but left the pieces in place.  I then pulled it out at 8 minutes and cut again, and still left the pieces in place.  When baking was complete the pieces needed cutting one more time, but it was easy to do and the pieces popped out easily.

I found my husband likes the trimmed off pieces as a nice snack with his coffee.  It's hard and crispy, but has a great flavor.

 

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