Honey-based recipe that is incredibly strong, yet holds up to humidity. Cinnamon and cloves have been removed in order to make a lighter gingerbread. For competition pieces, not for family get togethers.
5 eggs
2 3/4 c sugar
2/3 c honey
1 2/3 tsp ginger
7 1/2 c flour
Plastic Wrap
- Cream eggs and sugar
- Add honey
- Add ginger
- Gradually add flour
- Divide into two flat circles
- Wrap tight with plastic wrap. Let sit for 3 hours
- Preheat oven to 300 degrees
- Roll out gingerbread to 1/8 inch thick
- Do not work the dough too much; it causes air bubbles
- Place pattern down; cut around using a sharp knife. Try not to stretch the gingerbread
- Leave about 1/4” between each piece
- Bake 25 to 30 minutes (Low and Slow! Low Heat, Longer bake time)
- Cool on a flat surface; sit overnight before assembling
Modified – original recipe from Allen Blair