From the kitchen of Marlene Knewasser
Gingerbread Dough
1/2 c margarine at room temp
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.
Day 1
1. “Glue” windows onto house using royal icing.
Day 2
1. Use a heavy piece of carboard, styrofoam, or a thin piece of wood as the base of the house.
2. Put the icing along the bottom edge of the back of the house and the bottom edge of one of the side pieces of the house. Pipe icing along the base where the pieces will be attached, and along the edges where the back piece and side piece will meet. Place the pieces together at the base and hold in place with your hands or with cans for at least 5 minutes to let icing set. Repeat process with the front and the remaining side and allow to sit for at least 1 hour or overnight.
3. While the houe is setting, decorate the other items you will be using at the base for your gingerbread house.
Day 3
1. “Glue” the roof pieces onto the house holding them in place for at least 5 minutes.
2. Complete your decorative piping along the edges of your house & base & allow to dry completely.
Choose an icing.
1. Cream of Tartar Royal Icing
- 3 egg whites, room temp
- 1 tsp cream of tartar
- 1 lb confectioner’s sugar
- Beat 5-10 minutes until stiff peaks form.
- Store in airtight containers until use.
2. Meringue Powder Royal Icing
- 3 Tbsp meringue powder
- 2/3 c warm water
- 1 lb confectioner’s sugar
- Beat 5-10 minutes until stiff peaks form.
- Store in airtight containers until use.
If you’re going to eat it, use the meringue powder recipe.
It takes about 3 batches of icing per house.
3. Purchase Icing
Buy premixed powder at a candy/ pastry shop.
It takes 4 bags for 1 large house.