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Crispy Gingerbread Recipe

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Crispy Gingerbread Recipe

Prep: 15 min. + chilling Bake: 10 min. + cooling

Yield: 1 Servings

15 10 25

Ingredients

1-1/2 cups dark corn syrup
1-1/3 cups packed dark brown sugar
1 cup butter
7 cups all-purpose flour
1 tablespoon ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Directions

In a large saucepan, combine the corn syrup, sugar and butter; cook and stir over medium heat until butter is melted. Pour into a large bowl.
Combine dry ingredients; gradually beat into sugar mixture (dough will be stiff). Chill for at least 1 hour. Roll dough to 1/8-in. thickness on a greased baking sheet. Cut into desired shapes; remove dough scraps.
Bake at 350° for 10-15 minutes or until edges are lightly browned. Cool for 5 minutes; remove from pan to wire racks to cool. Yield: One small gingerbread house approximately 8 in. x 10-in.

Nutritional Facts 1 serving (1 each) equals 7,321 calories, 191 g fat (115 g saturated fat), 491 mg cholesterol, 3,933 mg sodium, 1,339 g carbohydrate, 29 g fiber, 93 g protein.

Originally published as Crispy Gingerbread in Country Woman November/December 1997, p7

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