Tuesday, December 20, 2011

Gingerbread Houses

The last recipe I posted was for some yummy chewy gingerbread men. This recipe is for the harder gingerbread to make your houses out of. It tastes really good and makes a fun family activity. 

I googled gingerbread house templates and found one I liked and this is what we made. Super simple, but I had to make a bunch so thats what we were going for. 

**These are best started 2 days before decorating because the dough needs to chill for several hours. Once baked the dough needs to dry out and then once the houses are put together the frosting needs to set before decorating.

Gingerbread Houses
Recipe Source: MelsKitchenCafe.com

7 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Ginger
1 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Allspice
1/3 cup Shortening
1 cup Brown Sugar
1 1/2 cup Molasses
2/3 cup Cold Water

1. Stir together dry ingredients and set aside. In a large bowl, use mixer to beat shortening, brown sugar and molasses until well combined. Stir in water. Beat in flour mixture gradually. When dough becomes stiff, work in remaining flour mixture with wooden spoon, mixing well. Wrap and chill dough several hours. 
2. Divide dough in thirds. Roll out onto a well floured surface to 1/8 to 1/4 inch thick. Carefully cut out with small pointed knife. Place pieces on a greased and floured cookie sheet and bake 15 minutes at 350 degrees. Cool on a cooling rack and let stand several hours to dry out. **Rolling the dough about 1/8-inch thick, we made 9 houses.

3 Egg Whites at room temperature 
4 cups Powdered Sugar
1 teaspoon Cream of Tartar  
Combine all ingredients in the bowl of a stand mixer and beat until medium peaks form. Keep the bowl covered with a damp towel so that the icing does not get hard. Assemble the houses the night before decorating (they need at least 5-6 hours to set). Store extra frosting in the refrigerator wrapped in plastic wrap.

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