December 15, 2010
I love gingerbread. I love gingerbread houses and gingerbread ornaments and gingerbread flavored drinks etc…
So I sat down and decided to make some solid gingerbread dough. The one thing I hate about gingerbread is the chilling period when working with the dough. I have searched and searched for a recipe that doesn’t require chilling yet produces decent results. Unfortunately, I haven’t found one… and I haven’t had time to create one. So, I used a really simple script from foodnetwork.com to start out with. This dough created 15 ornaments and an 8inch tart crust (although you could probe stretch it easily to 11 inches).
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