>> 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!
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