Basic Gingerbread Dough Recipe
For this recipe, you’ll need a heavy paper and scissors to create a house pattern, a rolling pin, parchment paper, a sharp knife, and a ruler. Because the dough is stiff and difficult to mix, make it in two batches. Make additional batches if you plan to add dormers or additions.
Ingredients:
1 cup brown sugar
1 cup molasses
1 tablespoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¾ cup (1-½ sticks) butter
1 tablespoon baking powder
8 cups all-purpose flour
¼ teaspoon salt
2 eggs, lightly beaten
6 tablespoons milk, plus more as needed
Instructions:
On heavy paper, draw a pattern for the walls, floor, and roof of your house. Cut out the pieces: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 ½ 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 ½ inches from the bottom. Four smaller rectangles, 1 ½ by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 ½ inches to the roof line, and slanted to a peak 2 ½ inches from the bottom for the front of the entryway.
In a pan over low heat, combine brown sugar, molasses, spices, and butter. Bring to a boil, stirring occasionally. Remove pan from heat; cool slightly. Stir in baking powder. Set mixture aside to cool for 10 minutes more. In a bowl, sift together flour and salt. Form a well in the center and pour in cooled syrup, eggs, and milk, stirring until blended. Add additional milk, if needed, to make a stiff dough. Cover the bowl and set aside in a cool place for about 15 minutes. Do not refrigerate.
Preheat oven to 325°F. Grease a large baking sheet.
Roll dough on prepared baking sheet to approximately ¼ inch thick. (Roll the section for the walls slightly thicker than the roof.). Place the paper house patterns on the rolled out dough. Using a sharp chef’s knife, cut out each of the pieces. Leave the pieces you’ve cut right on the baking sheet.
Bake for 15 minutes. Dough should feel firm. Let cool on a rack for 10 minutes. Carefully remove pieces with a spatula and cool on a rack.
Then place paper house pattern on the dough again and cut out more shapes, as needed.
When completely cool, assemble your house, using generous amounts of royal icing.
(See recipe below.)
You may substitute powdered egg whites for the raw egg whites and follow the container’s instructions to make the equivalent of two fresh whites.
Ingredients:
2 egg whites
4 cups confectioners’ sugar, divided
1 to 2 teaspoons lemon juice
Instructions:
In a bowl, combine the egg whites and 2 cups confectioners’ sugar. Use an electric mixer to beat until smooth. Gradually add the remaining sugar and as much lemon juice as needed for desired consistency, beating until smooth. The icing will harden in about 30 minutes; to keep it workable for up to an hour, cover with a damp dish towel. Use a pastry bag or knife to apply to the gingerbread. Makes enough to assemble about one-half an average-size gingerbread house.
For supplies, you’ll need spatula, pastry bag, writing tip, royal icing, confectioners’ sugar, and house decorations.
You’ll also need to think about a cake board or a flat surface for the house to sit on.
If you use a pastry bag, make sure that there aren’t any air pockets in the icing itself, which will wreak havoc as you pipe it out.
If you wish to also color icing, use paste food coloring. Liquid food coloring will thin out the icing.
I found this recipe here.#
