Gingerbread Mixture

1. 1

   Sift together twice all ingredients except shortening.

2. 2

   Cut shortening into dry ingredients with 2 knives or pastry blender until mixture resembles cornmeal.

3. 3

   Store in a tight jar or can in refrigerator.

4. 4

   Makes enough mixture for 6 to 8-inch square pan of gingerbread.

5. 5

   The mixture will keep 3 months, as long as shortening stays sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.