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1
In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
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2
Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
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3
Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
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4
Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
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5
Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
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6
Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
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7
On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
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8
Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
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9
Refrigerate bowl for 1 1/2 hours; this firms up the dough.
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10
Place inverted bowl on an ungreased baking sheet and bake at 350u00b0F for 20-30 minutes, or until firm to the touch.
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11
Allow the gingerbread to cool on bowl.
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12
When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
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13
A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!
