Grandma's Gingerbread
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.

Royal Icing

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