type of gingerbread

by Emma
(Massachusettes)

I was reading a recipe, and it was to make "construction gingerbread." Is there a difference between that and regular gingerbread?

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Dec 05, 2015
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by: Anonymous

'Construction' gingerbread tends to either cut back on or leave out a leavening agent (such as baking soda or baking powder). This is what allows the dough to 'rise' and puff up. If you do not plan to eat your house, then this is not a bad way to go. However a warning. Most builders with tell you to roll out to 1/8th" thickness. With 'construction' gingerbread, roll it out much thicker. Because it doesn't rise, you will end up with gingerbread crackers at 1/8th inch that are very fragile.I did make this mistake and had to get rid of most of the pieces. *sigh*. Live and learn.

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