GINGERBREAD HOUSE
- 1 c. sugar
- 1/2 c. shortening
- 1/2 c. molasses
- 2 eggs
- 3-4 c. flour
- 1 tsp. salt
- 1 tsp. soda
- 1 tsp. ginger
- 1 tsp. cloves
- 1 tsp. cinnamon
- 3 tsp. baking powder
Beat together sugar, shortening, molasses and eggs. Mix 3 cups
flour and remaining dry ingredients, add to moist ingredients.
Add as much of the 4th cup of flour as needed.
Form into 2 balls and refrigerate. Pat onto cookie sheets so
that a house pattern can be cut. Bake at 350 degrees for 15-20
minutes. Cut while warm. A light "edible" gingerbread!
Put house together with cement icing.
GINGERBREAD RECIPE FOR GINGERBREAD HOUSES
- 1/2 c. butter, softened
- 1/2 c. brown sugar
- 1/2 c. molasses
- 3 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. salt
- 1/4 tsp. cloves
- 1/3 c. water
Cream butter and sugar thoroughly with electric mixer. Beat
in molasses. Blend all dry ingredients. Alternately add blended
dry ingredients and water to the butter-sugar mixture. Dough
will become stiff, so that the last dry addition may need to
be blended by hand. Work dough until it is smooth in consistency.
If dough sticks to your hands, lightly dust them with flour.
Carefully though, too much flour makes dough dry and hard.
When dough is easy to work, you're ready to roll it out and
make your gingerbread house pieces. If you're not going to make
your gingerbread house right away, wrap dough in plastic and
refrigerate (up to 1 week). Bring to room temperature before
rolling (3 hours).
Note: You may
need to make up to 3 recipes to make your gingerbread house.
Make each separately and cover with plastic wrap. Bake at 375
degrees for 8-10 minutes.
Patterns for gingerbread houses may be of your own design or
found in Gingerbread kits. Be sure to cut two front-back pieces,
two side walls and two roof pieces.
Gingerbread
House Notes:
- The secret to a perfect Gingerbread House is to roll
out the dough on the back of your cookie sheet and cut around
the pattern (removing only the dough from around the pattern).
Bake on back of cookie sheet.
- After baking the house pieces, place the pattern over
each part while they are still warm and trim to pattern
size any puffy or out of shape lines.
- After baking, remove from cookie sheets and let dry overnight
on oven racks in a 200 degree oven. You want all pieces
to be solid and dry (like bricks).
- Use stiff consistency Royal icing to glue walls together
and decorate with candies.
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