Gingerbread

Directions

*This recipe provides enough dough to make a gingerbread house and base for this template and 12 gingerbread people.

Gingerbread

In a doubler-boiler, or in a bowl set over simmering water, melt the sugar and the molasses. Mix until you can no longer feel granules of sugar. Remove from the heat.

Add the butter to the hot sugar and molasses, and stir until the butter has completely melted. Stir in the baking soda, salt, ginger and cinnamon.

Place the flour in a large bowl and make a well in the centre. Pour the molasses mixture into the well, and mix with a spoon until a soft dough is formed. Transfer the dough to a lightly floured surface and knead for three to four minutes.

Form the dough into a disk and wrap with plastic wrap. Chill in the refrigerator for at least 12 hours. This dough can also be made several days in advance.

Preheat oven to 350°F.

Remove the dough from the fridge, and allow to sit at room temperature for 10 to 15 minutes. The dough is hard to work with if it’s too cold.

While waiting for the dough to warm up, cut out your house template of choice. It’s easier if you cut the template out of cardboard. 

Divide the dough in half, and work with one half at a time. Roll the dough on a sheet of parchment, instead of right on the counter. Make sure the parchment is the perfect size to fit onto your baking sheet.

Roll the dough until it is ¼ inch thick. Use the template to cut the gingerbread house pieces, leaving about two inches between each, and remove excess dough. Leave the shapes on the parchment, this way they stay in their perfect shapes. Transfer the parchment paper to your baking sheet.

Bake for 15 to 20 minutes or until the colour begins to darken. They will be semi-soft when you remove them from the oven, but will harden as they cool. 

Royal Icing

*NOTE:  If you have concerns about using raw egg, replace egg whites with 2 ½ tablespoons of meringue powder, ½ teaspoon of cream of tartar, and ¼ cup + 2 tablespoons of warm water.

In the bowl of a mixer, add in all of the ingredients. Beat on a slow speed until smooth and thick. If using meringue powder instead of egg white, you will need to beat the mixture for about 10 minutes.

Be sure to keep the icing covered with a damp towel or plastic wrap as it dries quickly. The icing can be stored in an airtight container in the refrigerator for up to three days. 

Assembly

Start with your back wall and a side wall. Pipe or generously slather royal icing on the bottom of each, as well as the side where the two walls connect. Place the pieces on your base, and press together and hold in place for about two minutes. Repeat this process with the other two walls. Allow the walls to dry for several hours before placing the roof.

To attach the roof, pipe or generously slather royal icing onto the gables of the house you assembled earlier. Carefully place the roof pieces onto the gables. The roof pieces may slip, so be sure you hold them in place for at least 10 minutes. Allow the whole house to set for at least 12 hours before you begin decorating.