Chef Stefan Riemer
Yacht & Beach Club Resorts
1 lb bread flour
1 lb white rye flour
2 C. honey
10 oz. butter, softened
3 whole eggs, beaten
1 t. each clove, cardamom and ginger
2 t. cinnamon
1 t. baking soda
1 t. baking powder
Heat honey carefully in saucepan, removing from heat before boiling.
Sift dry ingredients into a large mixing bowl.
Add honey carefully and mix slowly.
Add butter and eggs, mixing until incorporated.
Put dough into refrigerator for 2 hours to rest. This is very important!
Preheat oven to 400 degrees F.
Roll out on floured board (adding extra flour to dough if too sticky). Cut
into desired shapes using gingerbread or other cookie cutters.
Place onto greased and floured sheet and bake for approximately 8 minutes.
Prepare icing and decorate as desired.
NOTE: The oven temperature must be hot in order to bake moist gingerbread. After preparing the dough, it's necessary to rest the dough for at least 2 hours so the honey can absorb the flour. The dough will be very sticky but after being refrigerated it forms nicely and it's easy to roll out.
1/2 C. egg whites *
2 C. sifted powdered sugar
1/4 t. cream of tartar
Mix egg whites and sugar rapidly until the mixture is light and fluffy. Then
add cream of tartar to prevent the icing from yellowing.
* You may use meringue powder and water to make 1/2 Cup liquid. Meringue powder is available where cake decorating supplies are sold.
Source: DVC Vacation Magic, Winter 2003