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moiasses, and water into a medium sauce Dan Brin?
constantly. Cool to room temperature Place flou^ K* d lSang SOda in a large bowL Make a well in the center pour days at tSSEt V*0*1 do“gh- (DouSh <*n stand up to two ys at this point. Place in a bag and keep at room temperature.)
How to Roll, Cut, and Bake:
LirthSfSSTt if gmgerbread house, roll out each portion of dough, half-inch thick, to fit the cookie sheet. Prick dough with fork.
doueh<Ln°l9?aS,: °” 8 Ug1htly floured surface’ roU of honey Plact utl i 14 sa“sage sbaPes 14 inches long and 3/4 inch thick abS iTS, &68 Slde hV±°n °ne greased baking sheet, leaving about 1/8 inch between each. They should form a rectangle Dunne mVvgl/aPt W1, ClS-Se t0 form WaUs- RoU out remaininggdough into 10>/2x 14 rectangle. Egg wash for glossy finish. g until hthHfrf rbr!fdrin Vrehe*U? 400 de^e oven for 20 minutes or until lightly browned. Cool gingerbread. Remove from pan.
Preparing Walls:
For Gingerbread House: From one sheet, cut front, back and sides. From other sheet, cut 2 roof pieces and chimney. Any remaining gingerbread may be used for fences, walkways, or other decorations. chimney L°g Cabin: US6 y0Ur *°g Sheet to cut front’ back- sides and
.. ^lth,a sharp knife, cut doors and windows from walls. Two traditional looks are illustrated, but the house can be cut to resemble any house, perhaps your own. y
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