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Message: <blockquote data-quote="Angie" data-source="post: 24140" data-attributes="member: 1">Here are five top tips for you for the festive periods or whenever you choose to make gingerbread.[ATTACH]7009[/ATTACH]<ul> <li data-xf-list-type="ul">You can roll out your dough on a lightly dusted surface; however, if your dough is sticky, it's best to roll it out between two pieces of baking/parchment paper.</li> <li data-xf-list-type="ul">To prevent any stretching of the dough, cut out your shapes first on baking/parchment paper, remove any leftover pieces and then slide the parchment and the gingerbread cutouts straight onto a baking tray.</li> <li data-xf-list-type="ul">Try to cut out your cookie shapes in one go, using large and small cutters across the dough.</li> <li data-xf-list-type="ul">Don't re-roll your dough too many times; otherwise, your baked cookies will be tough.</li> <li data-xf-list-type="ul">Once baked, ensure that your gingerbread shapes/cookies are fully cooled before decorating.</li> </ul>Please note that perfectly baked gingerbread should be crisp on the outside and tender in the centre.[rel]<ul> <li data-xf-list-type="ul"><a href="https://www.helpmebake.com/forums/hints-tips-and-tools.11/" target="_blank">Hints, Tips and Tools</a></li> </ul>[/rel]</blockquote>