Gingerbread Tips and House Questions!
Hey, ladies. For work I'm doing an article - How to Build a Gingerbread House.
I've never done it before, and part of my job is to obtain varying viewpoints from different sources, which I can then credit.
So, if you don't mind possibly being mentioned in a project, I need to know ... a lot. Such as, what is the ideal thickness when rolling out the dough? Any particular formula work best for creating templates? Do you roll your dough out immediately or chill it? Roll onto a surface, cut, and place on a baking sheet, or roll onto a baking sheet, cut, and peel away excess?
Etc, etc, etc.
Thanks in advance!
I've never done it before, and part of my job is to obtain varying viewpoints from different sources, which I can then credit.
So, if you don't mind possibly being mentioned in a project, I need to know ... a lot. Such as, what is the ideal thickness when rolling out the dough? Any particular formula work best for creating templates? Do you roll your dough out immediately or chill it? Roll onto a surface, cut, and place on a baking sheet, or roll onto a baking sheet, cut, and peel away excess?
Etc, etc, etc.
Thanks in advance!