Gingerbread Houses

GINGERBREAD HOUSES

One of the kids favorite traditions!

INGREDIENTS:

1/2 C butter, room temp

1/2 C dark brown sugar

1/2 C light molasses

1 Tbsp cinnamon

1 Tbsp ground ginger

1 1/2 tsp ground cloves

1 tsp baking soda

2 C all purpose flour

2 Tbsp water

Preheat oven to 375 F

1. Gingerbread House: cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda until smooth. Blend in flour to make stiff dough. Refrigerate 30 mins until firm.

2. Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 

3. Roll out gingerbread dough on floured surface. Cut out shapes needed to make all sides of the house. Use a floured peel to transfer to baking sheet. 

4. Bake 15 mins until firm. Cool completely

5. "Glue" house together with royal icing (Mix 4 cups, 1 lb, confectioners sugar, 5 Tbsp warm water, 2 tsp vanilla, 3 Tbsp merengue powder). Use food cans or heavy objects to prop up sides until royal icing completely dries. 

6. Invite your friends over and decorate away with buttercream and all the christmassy assorted candies you can find.