I am making ginger bread for the first time, since DD wants to make a ginger bread house. I melted the butter, sugar and syrup, then stirred in the flour and spices. The recipe says 'while warm, form into a neat ball and allow to get completely cold before rolling out.'. Firstly; it doesn't look anything like a neat ball. It looks more like a greasy cow pat. Should it be firm when warm or very soft? Secondly; we have all run out of energy and enthusiasm for today. Since it says ' leave to get completely cold', can I cover it with cling film to stop it drying out and roll it out tomorrow evening?
Hi. It did firm up,has been cut out and baked; what is the best thing to stick it together with? The recipe says royal icing, so I looked at a packet in the supermarket, but it seemed too hard to stick anything.
I use royal icing, works fine, never needs reinforcing. Caramel is an alternative - but yes you do need to boil the water and sugar together. Never heard of using jam, can't see how that would work as it doesn't go hard???