~Gingerbread House~
Ingredients:
-250mL shortening
-250mL sugar
-2 eggs
-300mL molasses
-15mL vinegar
-1370mL flour
-5mL baking soda
-5mL salt
-5mL ground ginger
-5mL ground cinnamon
-5mL ground cloves
Method:
1. Cream shortening well.
2. Gradually add sugar and cream well again.
3. Beat in egg, molasses and vinegar.
4. Stir together 250mL of the flour along with the baking soda, salt and spices.
5. Gradually blend that first cup of flour and spices into the creamed mixture and mix well.
6. Add another 250mL of the flour gradually, blending well.
You may find that at this point the dough is stiff enough and the remaining flour may make the dough too dry and crumbly. Your dough should feel soft and workable but not sticky. If you think it has gotten too dry and crumbly then re-crumble into a bowl and sprinkle with a little water and work until it comes together and is workable.
7. Gather dough into a ball and then flatten it into a disk and wrap tightly with plastic wrap.
8. Roll out dough to 3mm thickness (*check this with a ruler).
A hint: it may be easier to shape large, cut-out pieces of gingerbread directly on the baking sheet or onto parchment paper, so that the dough does not distort as you transfer it from the work surface.
9. Cut into shapes.
10. Place 2.5cm on parchment lined cookie sheets or jelly roll pans.
11. Bake at 375°F or 190°C for 5-6 minutes or until firm and lightly browned.
*Like any cookie, gingerbread is not crisp or firm when it first comes out of the oven: this means it may be difficult to tell whether it is cooked, particularly as cooking times vary from oven to oven. Generally, the dough will have risen slightly and will be just colouring around the edges. Do not undercook.
12. Cool slightly on the sheet for about 5 minutes, in which time it will start to crisp, and then remove to racks to cool completely.
*If the gingerbread still feels very soft, return it to the oven for a few minutes.
13. Very often the gingerbread will distort slightly during baking. If you wish or feel the need to trim it to reshape (especially for the house pieces to fit properly), be sure to do it while the dough is still warm. If you allow it to cool and then try to trim it, it will break.
To store:
Large, flat pieces of gingerbread must be cooled and stored on a flat surface or they will become distorted. Use a box or tray to store and in a ziplock bag.
House Construction:
-Use your
Royal Icing recipe as glue for your house as well as a tool for decorating.
-Use dressmaker pins to hold the house structure together while you put up the walls and then add the roof.
-Adding the candy or other edible decorations is done last.
Royal Icing
Ingredients:
-45mL meringue powder
-454g or 1000mL icing sugar
-60 to 70mL lukewarm water
Method:
1. Place the water and meringue powder in a large bowl.
2. Mix at a high speed with an electric mixer until it looks like stiff egg whites.
3. Add icing sugar and mix 7 to 10 minutes at low speed until icing loses its sheen.
4. To prevent drying, be sure to cover the bowl with a damp cloth while working with the icing or if you are not using it that block store in a ziplock bag.
The icing can be stored in an airtight container for up to 2 weeks.
To re-use, beat on low to restore texture.
(This recipe makes 750mL of icing.)
