I have done many gingerbread projects over the years., but I am always looking for a very sturdy gingerbread receipe and I am not a expert on gingerbread by far. This is going to be on display for a Charity. I need something that will hold up in the Florida humidity. Won't go soft or any flex, once it is baked.
I believe it is the more flower you have in the mix is what makes it sturdy? Any help is greatly appreciated.
Using honey instead of molasses strengthens against the effects of humidity. I also overbake but that's just me.
thank you. Also a spell correct on my part, lol, Flour, not Flower. To funny
I never even caught it! I just thought 'flour'
Now I did find a super strong gingerbread receipe. It is Brownwen Weber's. I do not recommend this for beginners and someone making houses or cookies for people to eat. It is all edible food product, but it is super hard and not easily edible. It could break a tooth for sure. I am using it for a display piece , here in Florida and I am always effected by the humidity all year long. I am thinking, nothing is going to hurt this piece of gingerbread, except a down pour of rain , LOL
I used this recipe years ago when my 23 year old was a kid.
He "helped" me make maybe 15 mini houses that we built in 2 liter bottles with the tops cut off and then inverted on the bottom section. Wish we had taken pictures back then. It's quite durable and tastes good too.
by Jeanine Brock in Columbia Daily Tribune 11/29/1989 for houses too
6 C. sifted all-purpose flour 1 C. light brown sugar firmly packed
4 tsp. ground ginger ½ C. dark corn syrup
1 C. butter or margarine ½ C. light molasses
Sift all-purpose flour before measuring. Measure 6 cups, then sift again with 4 teaspoons ground ginger into a large bowl. In medium saucepan, combine 1 cup each butter or margarine, and brown sugar, ½ cup each corn syrup and molasses. Cook over low heat, stirring occasionally until butter is melted. Stir into flour and ginger, then beat until well blended. Cool dough 5 to 10 minutes. While still warm for easy handling, divide dough in half and roll out, but place cut-out pieces on cookie sheets in refrigerator to chill before baking so pieces hold shape. When ready to bake, preheat oven to 375 degrees. Bake 18 to 20 minutes or until edges are lightly browned and center is dry to touch. Remove smaller pieces, such as shutters after 5 to 8 minutes baking time. If dough bubbles a bit during baking, smooth gently with a spatula after 10 minutes. Cool each piece on cookie sheet atop wire rack 5 minutes. Loosen carefully with spatula, then remove to wire rack to cool completely. Remove to baking board or flat try and protect from breaking until ready to assemble house.
im also on the hunt for a new recipe.. after 4 years of using the one i have been; this year it failed me miserably. i think its because we had a lot of rain during the week i was baking, which turned into mugginess... so now my peices are incredibly soft.. i dont have time to rebake either.. so im trying to come up with some sort of internal support... hmmmm. good luck with the quest.
I have used this. It is as hard as a rock. For some reason I do have to increase the amount of honey, just until I get a dough that will hold together. After it sits for awhile it absorbs the honey and you can work with it.
Have you ever tried the one that Disneys Grand Floridian uses? It is very sturdy and it taste very good.
Gingerbread House & Ornaments
4 lbs honey
3 lbs bread flour
Bring honey to a boil and mix into bread flour. Mix until dough has a smooth texture. Allow to cool. Wrap in plastic and allow to rest for up to two months.
2lbs all purpose flour
2 cups light corn syrup
1.5 oz ammonia*
1 cup pwater
1 oz ground cinnamon
1 oz ground nutmeg
1 oz ground cloves
1 oz ground ginger
Mix all purpose flour, eggs, light corn syrup, and spices together. Dissolve ammonia* in water and add to mixture. Combine the honey dough and spice dough.
(* powdered ammonia or ammonium carbonate is found in drugstores and must be ground to powder before using)
Roll the dough into 1/8" thick sheets and cut desired pieces.
Brush with milk and bake at 340F for 12 minutes.
Yield: 1 gingerbread house (13" x 15" x 10") or 10-15 ornaments