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Ingredients

8 ozs. brown sugar

1/4 oz. salt

1 pint molasses

1 oz. ground ginger

12 ozs. shortening

2 lbs., 4 ozs. all purpose flour

3 ozs. warm water

1/4 oz. baking soda

Method Cream brown sugar, salt, molasses, ginger, and shortening in mixer. Add remaining ingredients and mix until mixture forms a thick dough. Place on a floured work surface. Roll out and cut into desired shapes.

Bake at 350 degrees F for 10 minutes. Cool thoroughly, use as needed.

Chef Larry's Notes
Measurements for dry ingredients are by weight. Use volume measurements for liquid ingredients.

Royal Icing

Ingredients

6 ozs. egg whites

2 lbs. confectioner's sugar

2 tsp. cream of tartar

Method
Place sugar and cream of tartar in bowl of a mixer Slowly incorporate egg whites until sugar forms a thick paste. (Add more confectioner's sugar if necessary).

Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening.

Chef Larry's Notes
Confectioner's sugar is also known as powdered sugar. The cream of tartar insures a pure white icing. Royal icing is used almost exclusively for decorating. It dries hard and fast making it ideal for producing intricate piping work and for constructing pastry pieces such as gingerbread houses.

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