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Gingerbread Ornaments
Makes 10 to 15 ornaments
Honey Dough:
4 pounds honey
3 pounds bread flour
Bring honey to a boil and mix into bread flour. Mix until dough has a smooth texture. Allow to cool. Wrap in plastic, and allow to rest for up to two months.
Spice Dough:
1 pound all-purpose flour
4 eggs
2 cups invert sugar (or light corn syrup)
1 ounce cinnamon
1 ounce nutmeg
1 ounce ground cloves
1 ounce ginger
1.5 ounces powdered baking ammonia
1 cup water
Mix all-purpose flour, eggs, invert sugar (or light corn syrup) and all spices together. Dissolve powdered baking ammonia in water and add to mixture. Combine honey dough and spice dough.
Roll the dough into 1/8-inch-thick sheets and cut desired pieces. Brush with milk and bake at 340 degrees F for 12 minutes.
Hard Icing:
4 cups icing sugar
4 egg whites
1 tablespoon cream of tartar
1 tablespoon lemon juice
Make icing just before the assembly of the gingerbread ornaments. Beat egg whites until light and frothy. Add the icing sugar and beat until incorporated. Add the cream of tartar and lemon juice while continuing to beat until smooth and icing is stiff. Cover the surface with plastic wrap to avoid drying it out. Add food color as desired.
Note: For Soft Icing, use two more egg whites.
To make ornament:
In plastic bag filled with hard icing, with small hole cut at end, outline your ornament. With a different plastic bag filled with soft icing, fill in the outline of your ornament. Add edible decorations as desired. Sprinkle with sugar, if desired, while icing is wet and shake off excess. Let dry overnight and then it's ready to hang on your tree!
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