Ingredients

• 1 cup (250 mL) vegetable shortening or milk-free margarine
• 2 cups (475 mL) molasses
• 1⁄2 cup (125 mL) warm water
• 7 cups (1645 mL) all-purpose flour
• 1⁄3 cup (80 mL) brown sugar
• 1 tbsp (15 mL) baking powder
• 1 tbsp (15 mL) ground ginger
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) salt

Method

1. Melt the shortening or margarine in a small saucepan or microwave. Let cool.
2. In a large bowl, mix the cooled shortening or margarine with the molasses and water.
3. Add the dry ingredients, stirring well until a dough is formed. Wrap the dough in plastic and chill in the refrigerator for 20 to 30 minutes.
4. Preheat oven to 350°F. Remove dough from fridge and roll out on a floured surface to 1⁄4-inch thick. Use cookie cutters to cut into desired shapes.
5. Place gingerbread on a non-stick cookie sheet 2 inches apart. Bake for 12 to 14 minutes.
6. Remove, let cool and decorate with homemade icing and allergy-free candies

Recipe by Simon Clarke
First published in Allergic Living magazine.

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