BEDDALL’S BASIC RECIPE

Makes: Enough for 1 medium gingerbread house but can be halved or doubled

Catherine Beddall says that as soon as she tried this recipe from Algonquin College pastry instructor Tony Bond, she made it her standard.

1 cup (250 mL) or 7 oz (198 g) shortening 1 cup (250 mL) or 7 oz (198 g) granulated sugar ½ cup (125 mL) or 5½ oz (156 g) molasses (regular, not blackstrap) 2 tbsp (30 mL) water 3 cups (750 mL) or 17 oz (482 g) all-purpose flour 4 tsp (20 mL) ground ginger 1 tsp (5 mL) salt ½ tsp (2.5 mL) baking soda

1. Preheat oven to 350 F (175 C). Using a stand mixer with paddle attachment or sturdy hand mixer, beat the shortening and sugar together until light and fluffy.

2. Add the molasses and water, and beat until incorporated. Scrape down the bowl and beat again for another 30 seconds.

3. In a separate bowl, sift dry ingredients together and then add all at once to the mixer. Mix on slow speed until the dry ingredients are incorporated and the dough appears crumbly. When you press the dough with your hands, it will stick together,

4. Once the dough has come together firmly in a ball, it’s ready to roll out.

5. Small cookies or gingerbread pieces will bake faster. If the gingerbread is rolled out to 1/8 inch (3 mm) thickness, 1 inch (2.5 cm) pieces will take 9 to 11 minutes; 3 inch (7.6 cm) pieces 12 to 14 minutes and pieces 5 inches (13 cm) or more will take 14 to 16 minutes. Bake until the edges of the shapes are slightly darker than the middle.