- 6-3/4 cups all purpose flour
- 1 tablespoon cinnamon
- 1-1/2 teaspoons ginger
- ½ teaspoon salt
- 1-1/2 cups light corn syrup (or dark if you want darker gingerbread)
- 1-1/4 cups packed light brown sugar (or dark if you want darker gingerbread)
- 1 cup margarine
- Royal Icing
- 1 lb. powdered sugar
- 3 egg whites at room temperature
- 1/8 teaspoon cream of tartar
By Elaine Owens Smith, December 2008
Preheat oven to 350. Stir the fry ingredients together in a large bowl.
Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat until margarine is melted.
Stir the liquid into flour mixture. Mix well either using a heavy duty mixer of by hand to mix as dough becomes stiff.
Refrigerate dough until it is easy to work with (30 minutes to 1 hour). It will be a little sticky when you first make it. Roll the dough according to pattern. Bake from 12-20 minutes depending on thickness of ginger bread or until golden brown.
Sift the entire pound of sugar to remove all lumps. Place egg whites in mixer bowl. Add sugar and cream of tartar to whites whil stirring. When all sugar is incorporated, turn mixer on high and beat mixture until thick and very white. Mixture will hold peak. This should take 5-7 minutes
- When using icing, place a damp towel or damp paper towel over the bowl to keep it from setting up. You can also place it in an airtight bowl with lid.
- You do not need to refrigerate icing.
- Use paste food colors to color icing; it usually takes just a small amount. Use a toothpick to get coloring out of botte and add a little at a time until you have desired color.
- This icing becomes very hard when it dries.