Does anyone have ideas on how to texture the house. I just ordered some fondant texturing mats and thought to use them on dough. Will it retain texture once it is baked? Thinking of clapboard or brick.
Hi, Sheryl--my family was originally from Parlin NJ. For texturing gingerbread dough, I cut back on my leavening and shortening (this assumes a project made for display, not taste). As you know, both expand the dough, filling in any details on the dough's surface you might make.
Speaking of display dough work, I've been meaning to experiment with bread flour without adding leavening. Has anyone ever tried this? Without leavening, wouldn't the gluten in such flour bake brick hard?
Nov 27, 2009 Rating
Texturing by: Anonymous
I just used a ruler to press straight lines to create wooden boards. Then I rolled (back and forth) a wooden appetizer pick that wasn't rounded and it made wonderful wood planks. The impressions stayed in the gingerbread as it baked and Voila!
