RECIPE: Gingerbread From Award-Winning Bakery
The Gingersnap Bakery in Phoenix, N.Y. is sharing their secrets for success.
Dec. 21, 2009 — -- It took two weeks and seven people to create their award-winning design at the Gingerbread Gallery in Syracuse's Erie Canal Museum -- but the hard work paid off: The Gingersnap Bakery in Phoenix, N.Y., won first place in the confectioner's category. Now they are sharing their recipe and helpful tips with ABCNews.com so you can make your own gingerbread creation at home.
To Make the Gingerbread:
Mix together in a microwave safe bowl:
1 Cup Lite Corn Syrup
1/2 Cup Packed Brown Sugar
1/2 Cup Vegetable Shortening
Heat together in a microwave oven until the shortening melts and becomes creamy. Stir halfway through, combining ingredients. Heat again until mixture is nice and smooth.
In a separate bowl mix together:
4 Cups All Purpose Flour
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
Combine two sets of ingredients together. Mix well. Roll out dough about a half an inch thick. Cut into desired shapes.
Preheat oven to 350 degrees.
Bake for about 10-15 minutes, or until firm to the touch.
To Make the Icing:
Combine:
3 Tablespoons Meringue Powder
4 Cups Powdered Sugar
Mix together so meringue powder is evenly distributed.
Whip with mixer:
6 Tablespoons cool water, adding a little at a time. If the icing needs to be thinner add more water, if it needs to be thicker, add less.
Icing should be stiff and fluffy.
Tips From the Pros:
