Is it possible to attain the same results using crisco rather than butter in your gingerbread recipe for building houses? I don't plan to eat this house and wondered if the same results could be achieved but with less expense? Also, what is the best way to keep the templates from sticking to the dough while cutting them out? This is my first attempt at making a gingerbread house without a kit or cutters. Thank you
Comments for
Can shortening be a substitute for butter
Crisco instead of butter... by: Jana, San Francisco
I've used crisco in my gingerbread before and it turned out fine.
Dec 31, 2008 Rating
Sure... by: Richard
Hi,
I've only built one gingerbread house and it was never intended to be eaten, but I'm a purist. I will only use butter, no matter what. Cooking and baking. I do not mind the brand of 'Crisco' As far as the GB process I ate scraps along the way! Yeah, it's more expensive buy I think I have more control over butter. It's a personal preference. There is a weird science involved.
I plan on making another this upcoming fall/Holiday and will use my great-grandmother's gingerbread recipe. It held up well. Look at my 'Harriman House' picture somewhere in these photos and blogs. This particular building has gone through two seasons, now.
