![]() ![]() My favorite food scales are super economical but I like THIS the best for function, and THESE best for design.A “cup” of flour can fluctuate by 40 grams and that’s a huge difference! Read more HERE about why it’s so important to weigh things. “cups”), can vary based on how densely packed your ingredients are. ![]() All my recipes are by weight (at least for the main ingredients, not for like spices, etc– doesn’t matter as much for those).OK, no BS, no stories about how I got here, just the recipe & tips/tricks for success. You can also shop my favorites in my Amazon Shop. The internet is a goldmine of amazing recipes, you just need to be willing to put in the work.ĭisclaimer 2: This post contains affiliate links! If you purchase anything from these links, you are supporting me without spending anything extra. Bakery story 2 gingerbread cookie cutter free#I offer my icing recipe for sale in my shop (read about recipes HERE), but you’re free to use whatever you like. Trust the process– it might not seem like it’ll bake properly or hold shape, but if you follow our directions, the result will be rewarding! This dough is ALSO best eaten WITH icing as it’s not very sweet! With the right icing, all the flavors will come together. I hope you enjoy.ĭisclaimer 1: This dough is pretty sticky. People who have tasted this described the texture as a mix of a cookie and cake. This recipe is NOT good for building structures (unless if you overbake them… like a lot…), but it’s delicious and keeps soft so well due to the high moisture content. I studied over 6 recipes and and tweaked until I got my desired result: a soft, moist, chewy gingerbread. This recipe is VERY DIFFERENT from our “structural” gingerbread recipe we developed and sell in our shop (read about it HERE). ![]()
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