To Make A Gingerbread House
4- 1/2 cups All purpose flour
1 tablespoon cinnamon
1 -1/2 teaspoons ginger
1/2 teaspoons cloves
1/2 teaspoons nutmeg
1 teaspoons baking soda
1/2 teaspoon salt
*Combine all dry ingredients above.
3/4 cup molasses
1/2 cup packed brown sugar
1/2 cup softened butter
2 large eggs at room temperature
*Combine the last 4 ingredients above
Combine 1/3 cup at a time combine
dry into dry mixture.
*Divide dough, cover and refrigerate
Position rack in middle of oven. Preheat oven to 350ºF.
Follow instructions above. - On a clean counter use all purpose
flour to keep the dough from sticking. Roll out dough in to
6 pieces. Not too thin.
Use your templates (you design)
for each side and top of the gingerbread house. Use a pizza
cutter to cut out the sides and place on parchment paper on
Bake the cookies for 20 minutes
at 350 degrees.
While the cookies are baking, make your
royal icing. Start with 2-1/4 cups of 10 Powdered Sugar
1/3 teaspoon of Cream of Tarter
1/3 cup room temperature egg whites.
Add the egg whites and cream
of tarter first - start mixing on SLOW speed. you do not want
to have air bubbles in your icing.
Watch to see consistancy. You
want to make sure it is thick, so you may want to add up to
a 3/4 cup more of the 10x sugar. - Cover the frosting bowl with
a wet towel to keep the frosting from hardening in the bowl.
Create your frosting bags from
parchment paper by creating a cone shape. Cut the tip of the
cone, place a metal star frosting tip on the end and add another
parchment paper cone over it to hold it in place. REMEMBER:
The larger the bag, the harder it is to squeeze.
Use a Can in the center of your gingerbread pieces to hold the
house together while you are using the icing to frost the sides.