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| Gingerbread Houses |
From the kitchen of Marlene Knewasser. This is the recipe she
always uses. The Royal Icing pre-mixed is the way to go- very easy.
always uses. The Royal Icing pre-mixed is the way to go- very easy.
1/2 c margarine at room temp
1/2 c loosely packed dark brown sugar
1/2 c unsulphered molasses
3 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 c water
Cream together the margarine & sugar.
Add the molasses.
Mix until well incorporated.
Sift the dry ingredients together.
With the mixer on low, add the dry ingredients alternately with the water.
If the dough becomes too stiff, add the last bit of flour by hand.
Work the dough with your hands until it becomes smooth. Turn onto
plastic wrap, form a neat rectangle, wrap well, chill thoroughly (at least
one hour).
Roll pieces out using pattern made from parchment or brown
construction paper. Roll dough to 1/4" thickness, using as little flour as
possible. Cut out with a sharp knife or pizza roller. Cut dough directly
onto a sprayed heavy baking sheet or roll out on a board & transfer to a
greased pan.
Bake @ 350, 10-15 minutes or until very firm.
Cool pieces completely on cooling racks.
1/2 c loosely packed dark brown sugar
1/2 c unsulphered molasses
3 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 c water
Cream together the margarine & sugar.
Add the molasses.
Mix until well incorporated.
Sift the dry ingredients together.
With the mixer on low, add the dry ingredients alternately with the water.
If the dough becomes too stiff, add the last bit of flour by hand.
Work the dough with your hands until it becomes smooth. Turn onto
plastic wrap, form a neat rectangle, wrap well, chill thoroughly (at least
one hour).
Roll pieces out using pattern made from parchment or brown
construction paper. Roll dough to 1/4" thickness, using as little flour as
possible. Cut out with a sharp knife or pizza roller. Cut dough directly
onto a sprayed heavy baking sheet or roll out on a board & transfer to a
greased pan.
Bake @ 350, 10-15 minutes or until very firm.
Cool pieces completely on cooling racks.
Notice the cans in the bottom picture.
The walls need support while the icing is
hardening.
The walls need support while the icing is
hardening.
For Royal Icing Recipe & Patterns
FamilyRecipesandMore.com
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