Over the weekend we started to get in the Christmas Spirit by having our annual gingerbread house making and decorating. After two failed batches and starting over at 10:30pm so we would have working gingerbread to meet with friends the next day, I think we FINALLY figured out the secret to gingerbread that will maintain it's shape: more flour, longer cooking time, and dough rolled thinner. It's only taken us three years to figure it out. Last year (link to last year's post) we used skewers to hold the house up and even then they collapsed. I even think our decorating was taken up a notch this year too. I wonder what next year will bring? Hopefully, less batches of gingerbread.
1 comment:
Looks like the best of show!!!
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