INGREDIENTS GINGERBREAD TREE:
- 30 ounces of all-purpose flour ¾ teaspoon salt
- ¾ teaspoon cinnamon 7 ounces shortening
- ¾ teaspoon cinnamon 7 ounces shortening
- ½ teaspoon nutmeg 16 ounces molasses
- ¼ teaspoon cloves 1 large egg
DIRECTIONS:
Heat oven to 300 degrees. Sift your dry ingredients, set aside.
Microwave vegetable shortening until liquid but not hot. In an electric mixer, whisk shortening, sugar and molasses together. Add the egg and mix to combine.
Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not overmix.
Roll out dough onto parchment paper or baking mats to 1/4” thick. Try to make dough as even in thickness as possible. Freeze dough for 20 – 30 minutes. Cut shape out using your templates. Remove excess dough.
Bake for 50-60 minutes until very firm. Once gingerbread is done, remove from the oven and let fully cool before moving. Your gingerbread is ready to be assembled.
