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| Cutting & Baking |
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After refrigerating for 24 hours, take the dough out and knead it until soft.
- Preheat the oven to 400 degrees.
- Split the dough into two halves.
- Cover your work surface area with wax paper. This will prevent the dough from sticking to your work surface area.
- Also put wax paper on top of the dough to be rolled out. Roll out one half of the dough on with a rolling pin until it is about ¼ inch thick. (FIGURE 1)
- Take your template and lay it flat on top of the gingerbread.
- With your knife, cut the gingerbread to the correct shape using your template.
Use a firm grip while cutting because dough is thick and knife might get stuck in the dough. (FIGURE 2)
- Repeat step #5 until the correct amount of pieces are obtained.
- Peel the excess gingerbread away from around the template. (FIGURE 3)
- Lift and gingerbread piece off the table
- Place the gingerbread shape flat on the cookie sheet. (FIGURE 4)
- Place the cookie sheet in the oven and cook for 7-10 minutes or until the edges of the cookies are slightly browned.
*Cookies and cookie sheet may be hot. Use hot pads to remove them.
- After removing the pieces from the cookie sheet, trim thegingerbread to the exact size needed (use your template) using a knife or file.
- Place the gingerbread in a dry place to cool.
*Keep cookies flat because they will crack.
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(FIGURE 1)
(FIGURE 2)
(FIGURE 3)
(FIGURE 4)
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