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GINGRBREAD DOUGH flour baking soda baking powder cinnamon ground ginger ground cloves nutmeg shortening sugar molasses egg vanilla Icing egg whites sugar cream of tartar
Viewed: 9 - Published at: 4 years agoIngredients
- GINGRBREAD DOUGH
- 5 1/2 cups unsifted flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 teaspoons ground ginger
- 2 teaspoons ground cloves
- 1 teaspoon nutmeg
- 1 cup shortening
- 1 cup sugar
- 1 1/4 cups molasses
- 1 large egg
- 1 teaspoon vanilla
- ICING
- 3 large egg whites, room temperature
- 4 3/4 cups confectioners' sugar
- 1/2 teaspoon cream of tartar
Method
- ******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
- NOTE:
- I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
- It is also suggested that you plan on making this in 4 steps, each on a different day.
- Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
- Day 2 would be the baking of the gingerbread pieces.
- Day 3 plan on putting the house together.
- Day 4 plan on making the icing and do the actual decorating of the house.
- GINGERBREAD DOUGH:.
- This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
- DOUGH:
- In a large bowl, thoroughly blend sugar and shortening.
- Add molasses, egg and vanilla and beat until smooth.
- In another bowl, sift dry ingredients.
- Gradually stir dry ingredients into molasses mixture.
- When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
- Separate dough into 4 balls.
- Wrap each in plastic wrap and chill a minimum of one hour.
- Dough can be refrigerated for up to two weeks.
- BAKING & CONSTRUCTION TECHNIQUES:
- Preheat oven at 325°F.
- You may build your house in stages over a few days or a few weeks time.
- Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
- Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
- Cover dough with plastic wrap and roll to 1/4" thickness.
- For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
- Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
- Using a small sharp knife, cut around edges of pattern.
- Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
- Cut out doors and windows.
- Remove paper pattern pieces and place foil directly on a flat baking sheet.
- Bake 10-25 minutes, depending on size of pieces.
- Gingerbread will darken, especially around edges, and feel firm to the touch.
- Remove sheet from oven and allow pieces to cool on sheet.
- Gently peel gingerbread from foil.
- You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
- When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
- Spread or pipe icing on edges of each piece which will attach to one another.
- Press pieces firmly together and hold to form neat angles.
- You may release your hold when pieces are self-standing. (This should only take a minute or two.)
- Allow sections of the house to dry before applying the roof or candy decorations.
- When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
- Store house in a cool dry place for up to four weeks.
- ICING:
- The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
- You will need 2-3 batches to complete one house.
- Make each batch separately.
- Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
- Place egg whites in bowl. Add cream of tartar.
- Sift sugar directly onto egg whites.
- Beat 4 minutes with electric mixer on high speed.
- The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
- Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
- If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
- If icing becomes too firm, simply beat a little water into it.
- DECORATIONS:
- Select candy according to size and desired color.
- NECCO Wafers are ideal for the roof.
- In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
- Spread additional icing around house to cover board.
- Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.