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| Name: | Gingerbread, Stiff , for the Heorot Soteltie | Contributor: | Leigh Ann Hussey |
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| Description: | Gingerbread, Stiff , for the Heorot Soteltie | Posted: | 1994-03-10 |
| Key words: | SCA | Category: | Desserts |
| ID: | 29 | Updated: | 2006-04-01 22:07:01 |
| Ingredients: | 2 sticks butter
1 c white sugar 1 c dark brown sugar 4 eggs 1 tsp ground cloves 1 tsp nutmeg 2 tsp ginger 2 tsp cardamom 2 tsp cinnamon 1/4 tsp salt 4-5 c all-purpose flour |
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| Preparation: | Cream butter and sugars together; beat in eggs and seasonings and beat for 2 minutes more.
Gradually beat in as much flour as possible, until the mixer clogs (or your spoon threatens to break...). Turn out onto a floured board, vigorously knead in more flour until dough is VERY stiff, then wrap airtight and refrigerate at least 12 hours. To shape, roll chilled dough to 1/4" and cut shapes as desired, keeping the dough cold. Preheat oven to 350 deg F, bake the pieces 12-18 min or until they feel dry and firm to the touch and the edges are just browning. Cool on a rack, and assemble. |
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| Notes: | Note: this recipe comes from (this time) Julia Child. I don't presume
that the idea of gingerbread houses is period, but I wanted all my sotelties to be edible, and I was trying to keep to the Saxon theme. Alas, the gingerbread Grendel didn't hold up in the oven, so we painted him on the side of the house with royal icing. |
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