In the recipe I'm using it says to freeze the dough for 15 minutes and then cook it for 15 minutes. I did it and everything worked great. But I'm just wondering why we had to do the freezing step?
Thanks.
Comments for
Freezing gingerbread dough before cooking.
I've always found that the longer I refrigerate gingerbread dough, the easier it is to roll out and cut. It removes most of the stickiness much better than just kneading in more flour.
I'm not quite sure why it works though. I've heard that the cold helps the butter to gel with the flour and it DOES seem to work. I'm guessing that the recipe you found suggests freezing for 15 minutes as an alternative to refrigerating for an hour or more.
