What makes gingerbread stronger?

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm. Rolling the dough directly on parchment makes it easy to transfer to the pan.

Why is my gingerbread dense?

If the gingerbread is very dense or heavy then it will most likely be a problem with the raising agent . First it is worth mentioning that bicarbonate of soda acts very quickly and as soon as it comes into contact with liquid, so you need to put the cake batter in the oven as soon as it is mixed.

What does gingerbread do to your body?

Surprising benefits Research shows it may aid in digestion, reduce nausea and help fight the common cold and flu . It's also believed ginger may support weight management, help manage arthritis and may also alleviate menstrual symptoms. Molasses is another ingredient sometimes found in gingerbread.

Why do you put gingerbread dough in the fridge?

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking .

Can you overmix gingerbread?

Over mixing the dough can lead to a tough textured cookie that doesn't hold its shape as well . Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

What is the best gingerbread in the world?

Grasmere Gingerbread Shop . The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name.

What happens if you add too much molasses to cookies?

Doubling up on molasses softened the cookies significantly . Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

How do you make a gingerbread house stronger?

So to make sure our walls could stand strong, we sandwiched melted marshmallow cement between two graham crackers . The marshmallow adds weight, which helps stabilize the structure. It also acts as a sealant, ensuring that the cracker won't crumble.

How to make gingerbread harder?

Comments for How to harden gingerbread when it becomes too soft? Putting it back in the oven does not work you have to find a recipe that is harder as putting it back in the oven only over bakes it. My suggestion is to put it back into the oven for up to 10 minutes . The temp of the oven should be around 325 degrees.

What holds gingerbread together?

The traditional technique is to use icing, such as our Royal Icing (with Meringue Powder) . Generations of home bakers have used this tried-and-true method, and it works like a charm and tastes amazing. The second way is to use burnt sugar as your glue.

What raising agent is used in gingerbread?

Bicarbonate of soda, or baking soda , is an alkali which is used to raise soda breads and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake and carrot cake.

Laura's Gingerbread Recipe - Food.com (2024)

Submitted by Sharlene~W

"Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way!"

Download

photo by Engrossed

Ready In:: 55mins
Ingredients:: 12
Serves:: 16

ingredients

1 cup packed brown sugar
¹⁄₂ cup shortening
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
3 cups all-purpose flour
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
¹⁄₂ teaspoon salt
2 large eggs, slightly beaten

directions

Preheat oven to 350°F.
Grease an 9 x 13 inch baking pan.
Blend sugar and shortening in a small bowl; stir in the molasses.
Measure 1 cup of boiling water in a 2-cup measuring cup.
Add the baking soda and mix well.
In a large bowl, sift together the flour and the spices.
Add remaining ingredients and mix well.
Pour into prepared pan.
Bake for 45 to 55 minutes or until cake is done.
Serve warm or at room temperature.
Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
Laura herself liked to add chocolate frosting!

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Reviews

Absolutely scrumptious!!! I have finally found the ultimate gingerbread recipe!!! I must add... I have made this about 5 times now. I tried the choc. frosting last night--I couldn't believe how DELICIOUS it was!!!! It enhances the ginger & is positively scrumptious!!

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KristinB
Very good ginger bread, I would add a bit more of the spices but i like mine a bit spicier.

Sarahcw80
I have been a Laura Engles Wilder fan for years since I began reading the Little House Books to my chikdren. I had each of my five children take turns reading them while I emphasised the importance of "Eloquotion" just as Laura learned. I have also been a long time fan of Gingerbread. From Thomas Jefferson's to Dolly Madison and Martha Washington's recipes. My favorite topping is real whipped cream.

John K.
I believe the cloves overpowered the flavor.

carolivy

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Maple Blueberry Oatmeal Cookies Recipe
I'm living in China for a year, so I had to make some adjustments. I think it says a lot that even with the adjustments, this gingerbread turned out great! I used butter instead of shortening. I can't find molasses here, so I substituted 1/2 of the amount with brown sugar and 1/2 with honey. I "baked" 1/2 recipe on a rack and in a small tin in my slow cooker for 1.5 hrs on high. Thanks for the note about the eggs. I tried the no-egg version. I was actually surprised that it turned out so well with all of my changes to your recipe. It was my first try at "baking" with a rack in the slow cooker. I've been missing all of the holiday food. Thank you for a little taste of Christmas!

MissLinguist

see 3 more reviews

Tweaks

I used an 8 x8 pan and the cake is all over the bottom of my oven. Other postings of this recipe recommend a 9 x9 or a 9 x 13 pan. I need a cake for my daughter's class tomorrow. Don't have enough ingredients to make another and the stores are closed.

alw0298
I'm living in China for a year, so I had to make some adjustments. I think it says a lot that even with the adjustments, this gingerbread turned out great! I used butter instead of shortening. I can't find molasses here, so I substituted 1/2 of the amount with brown sugar and 1/2 with honey. I "baked" 1/2 recipe on a rack and in a small tin in my slow cooker for 1.5 hrs on high. Thanks for the note about the eggs. I tried the no-egg version. I was actually surprised that it turned out so well with all of my changes to your recipe. It was my first try at "baking" with a rack in the slow cooker. I've been missing all of the holiday food. Thank you for a little taste of Christmas!

MissLinguist
I loved this. I found the cloves to be the strongest flavor and that was a nice change. I used the eggs and butter instead of shortening. I baked mine for only 35 minutes in a glass 8x8 pan. It was a little dry...I'm not sure if it was because of the butter or the glass pan. This was especially good hot with butter and whipped cream. Yum! Made for Holiday Tag.

Engrossed

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

366 Followers
551 Recipes
12 Tweaks

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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