Gingerbread Mix

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Servings: 13 Difficulty: Beginner
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Homemade dry mix for warm, spiced gingerbread cookies or cake
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Gingerbread Mix

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 13 Calories: 3289.6

Description

This homemade gingerbread mix is the perfect shortcut for creating warm, aromatic gingerbread treats whenever the craving strikes. By combining unbleached flour with a robust blend of ground ginger, cinnamon, cloves, and baking powder, you capture that classic holiday flavor profile in a convenient dry form. The addition of vegetable shortening ensures the final baked goods remain tender and moist. Store this mixture in an airtight container for quick access during busy mornings or festive gatherings. It simplifies baking by reducing the number of ingredients you need to measure out at the last minute, making it ideal for both novice and experienced bakers.

Ingredients

Directions

  1. In a large bowl, sift together the flour, baking powder, baking soda, ginger, cloves, cinnamon, salt, and sugar to ensure even distribution of spices.
  2. Using a pastry blender or two knives, cut the vegetable shortening into the dry ingredients until the mixture resembles coarse cornmeal with no large lumps of fat remaining.
  3. Transfer the finished mix into a large airtight container.
  4. Label the container with the date and store in a cool, dry place.

Nutrition Facts

Servings 13

Amount Per Serving
Calories 3289.6kcal
% Daily Value *
Total Fat 124.8g192%
Saturated Fat 41.8g209%
Cholesterol 0.0mg0%
Sodium 16736.2mg698%
Total Carbohydrate 491.9g164%
Dietary Fiber 14.9g60%
Sugars 121.5g
Protein 48.1g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This mix will keep for 10 to 12 weeks when stored in an airtight container in a cool, dry place.

Variation: For a deeper molasses flavor, substitute 2 cups of brown sugar for the granulated sugar.

Yield: This recipe makes approximately 13 cups of dry mix.

Usage: To use, combine 1 cup of this mix with 1/3 cup melted shortening, 1/2 cup water, and 1/2 cup molasses to make gingerbread cookies or cake batter according to your preferred baking method.

Keywords: gingerbread, dry mix, baking, spices, ginger, cinnamon, cloves, shortening, flour, sugar, pantry staple, cookie mix, cake mix, holiday baking, vegan, make-ahead, spice blend, dessert, traditional, homemade
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