Gingerbread

Directions

1. Wash hands with soap and water.

2. In a large bowl, sift together flour, ginger, cloves, allspice, cinnamon, baking soda, salt and pepper; set aside.

3. In a large bowl using an electric mixer on medium-high speed, beat shortening until fluffy. Add both sugars and mix well. Beat in eggs one at a time. Wash hands after handling raw eggs.

4. Add molasses and beat on high speed until well blended. Gradually add flour mixture, beating at low speed until dough forms.

5. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 6 hours. Wash hands after handling raw dough.

6. Preheat oven to 350 degrees Fahrenheit. Roll dough pieces out to between 1/8 and 1/4-inch thick. Cut out house pieces according to your template. Bake for 10 to 12 minutes or until dry-looking and firm to touch.

For instructions on how to construct a gingerbread house go to: https://www.bigy.com/Media/Default/PDFs/BigYGingerbreadHouseTemplate2018.pdf

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!