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1
Combine the flour, ginger, cinnamon, and salt.
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2
Set aside.
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3
In a heavy duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown sugar, and molasses.
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4
Mix on low speed, just until smooth, trying not to incorporate too much air.
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5
Add the flour mixture all at once, and mix on low to medium-low speed.
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6
As this begins to mix, add the 1/4 cup of cooled coffee.
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7
Watch closely as the dough begins to come together.
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8
If it looks and feels dry and crumbly, begin to add the remaining coffee, 1 tablespoon at a time as needed.
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9
The dough should be firm, but evenly moist.
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10
Alternatively, this dough can be mixed by hand.
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11
If you choose to do this, add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture.
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12
Add the coffee, a little at a time, along with the flour.
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13
Turn the dough out onto a lightly floured work surface and shape into 2 flattened rectangles.
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14
Wrap tightly in plastic wrap, then place into an air-tight container or zip-top plastic bag.
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15
Refrigerate for 1 to 2 hours before rolling and cutting.
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16
The dough keeps for 4 days, refrigerated.
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17
If dough has been chilled for longer than 1 to 2 hours, allow it to sit at room temperature for 15 minutes before rolling.
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18
Preheat oven to 325 degrees F. Line baking sheets with parchment or foil, or very lightly grease.
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19
Working with 1 piece of the chilled dough at a time, roll out on a lightly floured surface to 3/8-inch thick (small, decorative pieces may be rolled thinner; pieces that will need to provide support may be rolled thicker).
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20
Transfer to prepared baking sheets, then cut to desired shapes using templates that have been lightly floured.
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21
Cut out desired shapes (use templates and lightly flour them before placing on the dough and cutting).
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22
If cutting windows, doors, etc., start by cutting them first, then cut the overall shape.
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23
This prevents distortion of the pieces.
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24
Keep similar sized pieces on each sheet for even baking.
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25
If you have the refrigerator space, a brief chilling at this point (15 minutes) will help the dough hold its shape in the oven, but this step is optional.
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26
Lightly brush or spray the surface with water and bake 15 minutes for medium to large pieces (7 to 10 minutes for smaller pieces).
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27
Remove from oven and let rest for 5 minutes.
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28
With a sharp knife, carefully re-cut the hot gingerbread (using your templates) if any spreading occurred.
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29
Remove all scraps from the tray.
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30
Return the baking sheet to the oven.
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31
Bake for 30 to 45 minutes more, even longer for very large or thick pieces, until dark brown, but not burned.
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32
You must bake gingerbread for houses much longer than you would bake cookies.
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33
It must be very dry throughout, and quite dark in color.
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34
The low oven temperature helps to keep the browning even, as opposed to dark around the edges.
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35
As oven temperatures will vary, check the pieces during the second baking frequently.
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36
If they are browning too quickly, lower the oven to 300 degrees F.
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37
Remove from the oven and allow to cool 5 minutes on the baking sheet.
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38
Loosen the pieces from the tray with a thin spatula and continue to cool on the tray until firm.
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39
Remove the pieces from the tray and allow them to cool on a wire rack for several hours before assembling your house.
