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Add a photoServings: 1
Ingredients
- 8 c. Unbleached Flour
- 1/4 c. Baking Pwdr
- 1 tsp Baking Soda
- 1 Tbsp. Ginger
- 2 c. Vegetable Shortening
- 2 c. Sugar
- 1 Tbsp. Salt
- 1 tsp Cloves
- 1 Tbsp. Cinnamon
Directions
- Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening till proportionately distributed. Mix will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cold, dry place and use within 10 to 12 weeks.
- Makes about 13 c. of mix.
- VARIATION: Substitute 2 c. of brown sugar for granulated sugar.
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