thechristmasprojectdiary

Gingerbread Christmas tree cookies were made today and I again learnt a thing or two in the process about the art of gingerbread making….. and there is indeed a bit of an art to the making of it!

I discovered that crumbly gingerbread is NOT a good thing. I found the key to not having crumbly gingerbread dough was to:

(1). Wet my hands as required with cold water while working the dough a little, once I took it out of the fridge (it is recommended that you chill the dough for a while);

(2) Rolling the dough out with a good sized rolling pin relatively quickly and having it (the dough) sandwiched between two layers of plastic food wrap whilst you carry this out.

I am thinking of getting some clear plastic tablecloth material, to use specifically as dough rolling mats as required in the future, instead of repeatedly going through several lengths of plastic throw-away food wrap.

An extra bonus perk of rolling out the dough this way (that is, sandwiched between two pieces of kitchen plastic wrap) also today was that the rolling pin remained far more relatively clean. There was no need to repeatedly stop and dust it with flour whatsoever. So overall, the rolling out method that came to be today was so much easier and better.

Lots of lessons were learnt, and the day ended well with a collection of cooked Christmas cookies on hand, which according to all who sampled one or two of them, tasted delicious. We have a container full, ready to attempt to ice and decorate over the next couple of days……