Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 13 cups of mix.
VARIATION: Substitute 2 cups of brown sugar for granulated sugar.
Your Gingerbread Mix is ready. Bon appetit!
Related recipes: Master mix
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes