![]() Attach the entryway to the front of the house.Ĭontinue decorating the house, gluing on gumdrops, licorice and peppermint, as desired. Then, similarly, glue the sides and roof of the entryway together with icing. Glue the two roof pieces to the pitched roofline of the house. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue sides, front and back of house together at corners using royal icing. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.īake at 375 degrees F for about 15 minutes until dough feels firm. Place paper patterns onto the rolled out dough. Roll gingerbread dough out to edges on a large, rimless cookie sheet. 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. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. 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. Two rectangles, 3 by 5 1/2 inches for the roof. Chill at least 30 minutes or until firm.Ĭut 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. Blend in the flour and water to make a stiff dough. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. When measuring flour, we spoon it into a dry measuring cup and level off excess. Decorate the gingerbread cookies with the icing. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Transfer to a wire rack and let cool completely.įor the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Repeat with the second piece of dough.īake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Brush off the excess flour and refrigerate on a baking sheet for 15 minutes. ![]() Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. ![]() Divide the dough in half, wrap each piece in plastic and pat to 1/2-inch thick. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
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