1 1/2 C shortening
1 1/2 C sugar
1 1/2 C dark molasses
12 1/2 T cold water
9 C flour
4 t ground ginger
4 t cinnamon
1 1/2 t salt
Cream together shortening, sugar, molasses and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. If dough is still crumbly, add a T of water. Chill at least 1 hour. Using a pastry brush and solid shortening, and grease mold. ( I use Pam.) Press dough into the mold. Bake in a preheated 350 degree oven for approximately 25 minutes or until golden brown. (When mold is already hot from previous baking, bake for 22 minutes.) Flip house pieces onto cooling rack. It is better to bake gingerbread a day ahead to allow for hardening.
*This recipe makes 2 houses.
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