Gingerbread Exchange Community

I tried the recipe for dough in this article, but it won't hold together.  I'm going to try adding some shortening. It should give some elasticity to the dough so it can be rolled out. I do like the idea of no rising agent in the dough.  I've used the one Gingerbread Exchange for the past two years, but deleted the baking soda, so my dough stays true to my pattern.