Baker/owner Arthur Gunn,
Decorating practice makes perfect with these cookies, and it’s evident Arthur Gunn has had a lot of practice. Be sure to pay close attention while your gingerbread folks are in the oven, Arthur is adamant that they must not be over baked
1/2 cup brown sugar
1/2 cup butter or vegetable shortening
1/3 cup + 1 Tbsp fancy molasses
4 cups pastry flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup + 2 Tbsp water
1 Tbsp vinegar
1/4 cup milk
3 2/3 cups icing sugar
2 large egg whites
1/2 cup water
1 1/2 tsp vanilla extract
1. In a large bowl of a mixer on medium speed, beat brown sugar, butter and molasses together for 5 mins.
2. Add pastry flour, baking soda, cinnamon and ginger, continue mixing until combined.
3. Add water, milk and vinegar to cookie dough. Continue mixing until smooth.
4. With a spatula scrape down bowl and mixer, transfer dough to flour-dusted surface.
5. Wrap dough in plastic wrap and refrigerate until firm, about 3 hrs.
6. Preheat oven to 350°F.
7. Roll out to approx 3/8″ thick. Cut shapes, transfer to sheet pan and place in oven.
8. Bake for 8-10 mins.
9. Cool 1 hr before decorating.
1. Make sure your mixing bowl and beaters are really clean and free from any grease.
2. Combine water and vanilla.
3. On low speed mix sugar and egg whites together. Add blended water and vanilla.
4. Mix until icing is smooth. Scrape down your bowl and beaters and mix for another min.
5. Use this icing for the decorating part. If you want to fill in icing on the cookies,
thin it down by adding water by the teaspoon until desired consistency is achieved.
6. Tint portions of icing with food colouring as required.
7. Use a pastry bag and paint brushes to create colourful characters.
Yield 3 dozen