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Gingerbread for houses
Ingredients
Dough 3 cups all-purpose flour ¾ cup brown sugar (packed) 2 tsp ground ginger 1½ tsp ground cinnamon ½ tsp ground cloves ½ tsp salt ¾ cup unsalted butter (cold, cubed) ½ cup molasses 1 large egg Royal Icing (Edible “Glue”) Ingredients 2 egg whites or 3 tbsp meringue powder + 5 tbsp water 4 cups powdered sugar
Directions
Mix dry ingredients In a large bowl, whisk together flour, sugar, ginger, cinnamon, cloves, and salt. Cut in the butter Work the cold butter into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs. Add wet ingredients Mix in molasses and egg. Stir until dough forms. (If it feels dry, add 1 tablespoon water at a time.) Chill the dough Divide into 2 disks, wrap in plastic, and chill at least 1 hour (or overnight). This helps prevent spreading. Roll & cut Roll dough ¼ inch thick directly on parchment paper. Cut your house pieces using templates. Bake Preheat oven to 350°F (175°C) Bake 12–15 minutes until edges are firm and lightly darkened. Flatten while hot Immediately after baking, place a flat pan or baking sheet gently on top for 30 seconds to keep pieces flat. Cool completely Let pieces cool fully before building—they harden more as they cool. Icing directions Beat egg whites (or meringue mixture) until foamy. Gradually add powdered sugar until thick and stiff. Keep covered when not using—it dries fast.
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