>> 1 cup shortening
>> 1 cup sugar (or organic cane sugar)
>> 1 cup dark molasses
>> 1/2 cup water
>> 5 cups unbleached flour
>> 1 tsp. baking soda
>> 2 tsp. ginger
>> 1 tsp. allspice
>> 1/2 tsp. cinnamon
>> 1/2 tsp salt
Cream shortening and sugar. Blend in molasses and water. In a separate bowl blend all dry ingredients. Slowly mix the dry ingredients into the wet mixture until perfectly mixed. Cover; chill 2 hours.
Heat oven to 375°F. Cut chilled dough into quarters. Roll dough onto pre-cut parchment paper (one quarter at a time – you will have to repeat this three more times) that fits onto a baking sheet. (So no flour is required during rolling, use another sheet of parchment paper and roll dough in between the two pieces.) Roll until about 1/8” thick. (This will not totally fill an average sized baking sheet.) Carefully lift the rolled dough on the parchment paper onto a baking sheet.
Bake one baking sheet at a time for 9 or 10 minutes. Cool. Place pattern pieces onto cooled gingerbread and hold in place using thumbtacks. Using a sharp knife, carefully cut your pieces. Use royal icing and food colours and decorate your gingerbread mushrooms!
Wild Edibles in Recipe:
Wild Fungi in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.