(also known as oven-plywood)
The recipe makes an excellent, stiff gingerbread
dough. It is NOT your basic gingerbread dough – it is
meant for construction – not really eating (all ingredients
are edible, it is just not a great flavor).
This recipe is a bit of work unless you have a big
commercial mixer. If you don’t, divide the recipe in
thirds to make in a regular Kitchen Aid mixer. You can
make it by hand – it just takes a bit of time and kneading
– you won’t need to go to the gym the day the you make it!
6 cups All Purpose Flour
6 cups Rye Flour
Sift flours together to blend, set aside.
2 Tbsp. ground Ginger
2 Tbsp. ground Cinnamon
2 Tbsp. ground Cloves
2 tsp. ground Nutmeg
1 tsp. Salt
Combine spices, set aside
2/3 cups Lemon Juice
2 Eggs beaten
2 Egg yolks beaten
Combine lemon juice, beaten eggs and egg yolks in
another bowl. Set aside.
1/2 cup Butter
1 1/3 cups Honey
3 1/3 cups Sugar
Melt butter, honey and sugar - place over medium heat
in a large sauce/stockpot. Stir until butter and honey are
melted and sugar can easily be stirred into them. (sugar
does not need to dissolve, just blended in). Remove from
heat.
While butter/honey/sugar mixture is still warm, place
in mixer bowl, and add lemon juice/egg mixture. Mix
until well blended using paddle attachment. Slowly add the
flour and spice mixtures. Dough will be sticky at first,
and then becomes very stiff as you continue adding the
flours. Knead the dough until it makes a smooth ball. Keep
the finished dough at room temperature, covered with
plastic wrap.
The dough is very difficult to roll if it becomes
cool/cold. If the dough cools down, you can wrap it in
plastic wrap and microwave 15 - 30 seconds at a time. This
re-heats the honey slightly and makes it easier to handle.
Dust the rolling surface and rolling pin, roll to desired
thickness. Cut pieces and bake at 350 degrees for 15 min
for 1/4" thick, 20 - 25 min for 3/8" thick. Check pieces -
different sizes may need different settings.
