Construction Gingerbread

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  • 7 cups flour
  • 1-1/2 tbsp ginger
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 1 egg
  • 1 cup soft margarine
  • 1 cup granulated sugar
  • 1/2 cup + 2 tbsps dark molasses

Mix together the flour, ginger, cinnamon and cloves and set aside.

In mixer, put margarine and sugar and beat until well blended and fluffy. Add the egg and blend well and then add the molasses and blend well.

After all is well blended, start adding the flour to make a nice dough. Wrap in plastic and refrigerate at least 1 hour or overnight. (NOTE: if cooling overnight, take out of refrigerate about 10 minutes before rolling to make it easier.)

Roll out and cut your shapes. Place on a prepared baking sheet (I use parchment paper) and bake at 350 degrees for 10 – 12 minutes or until set but NOT browned on the edges. Browning on the edges will spoil their appearance.

Remove from oven and cool on sheets completely.

You are now ready to decorate with royal icing.

Once decorated, leave the cookies to stand at least 5-6 hours or overnight to fully let the royal icing dry.

Royal Icing

  • 2 cups confectioners sugar
  • 1-1/2 tbsps meringue powder
  • 2-1/2 tsp warm water

Beat 7-10 minutes on low speed. If icing is too thick, add a few drops of water until you get the consistency you want.

NOTE: sifting the confectioners sugar before mixing will remove any lumps and prevent any blockage in the piping bag when you are piping.


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