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Gingerbread
Bowl
by Lori Gust
3 c flour
1 1/8 c. super fine sugar
2 eggs, slightly beaten
1/3 c. honey
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
Sift all dry ingredients together and mix thoroughly. Combine
eggs and honey. Add to dry ingredients. Using a food processor
and steel cutting blade, mix all until well blended (approx 30
seconds). Dough is very stiff (more like wet sand) and will not form
until honey is fully absorbed. Place in Ziploc and let stand at
room temperature for a few hours or over night. If the mixture
still has not become dough like, it may be returned to the food
processor and a small amount of honey added. Mix again using the steel
blade and all to rest before using.
Dough must be warmed prior to use – heating pad or
microwave. Microwave 10-15 sec on high works best for me. All
microwaves are different. See what's best for you. Roll
out 1/8” thickness. Can dust surface lightly with cornstarch if
necessary – do NOT use Crisco to prevent stickiness as it
softens the dough. Cut out all pieces- keeping cut pieces covered
until ready to make bowl. Cover heat proof bowl/mold with foil
and spray lightly with Pam. Arrange pieces over bowl. Moisten
overlapping edges and press to make sure they stick.
Baking 325° 10-12min. Turn off oven and leave in for 10-15
min. Remove from oven. Carefully remove mold if desired and cool.
When cool, remove foil and mold if not previously removed. Decorate
as desired.
If making flat decorations, bake on parchment.
This recipe has more strength for decorations- houses, bowls,
etc. It doesn’t take great for cookies. It dries hard.
For delicious Gingerbread cookies check out the great desert and
cake recipes.
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