Gingerbread House Recipe
Things you will need for this gingerbread house recipe
1 teaspoon vanilla
1/2 cup shortening
1 cup brown sugar
1 cup molasses
7 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ginger
1 cup water (add more if needed)
Cream mixture
In a bowl mix shortening, vanilla and brown sugar until smooth
and creamy. Then beat in the molasses.
Flour mixture
In a separate bowl bowl mix the flour, baking soda, salt,
cinnamon, and ginger together.
Dough mixture
Then slowly mix the flour mixture into the creamed mixture.
At the same time also add the 1/2 cup of water slowly to make
the mixing easier. Keep mixing until your dough is stiff and
consistent.
Baking your gingerbread house ( There is two options please
read both to see what will work best for you.)
First if you have a rimless cookie sheet.
You would grease your cookie sheet or place a piece of wax
paper greased with butter or cooking spray. Sprinkle a little
amount of flour on your counter top and start to roll out
your dough .Flatten it just enough so you can transfer it
to your cookie sheet and finish rolling it out evenly unit
it is 1/4 inch to 1/2 inch thick. (I personally do 1/2 inch
thick. This way you don't have to worry about breaking your
pieces.)
Then place your cut out pattern pieces that you made earlier
(Refer to to Gingerbread
House Pattern page) on the dough. Try to arrange them
the best way so you don't have a lot of scrap dough.Trim and
keep the scrap pieces for making cookies, gingerbread men
and even decorations for your gingerbread house.
Bake your house pieces at 350 degrees for 10 to 15 minutes
until your pieces are hard (firm when pressed) but not burnt.
Remove from the oven and cool until all the heat is out. This
is important if the pieces are still warm, they may warp when
handled and when you apply your icing it may melt and your
walls may not stick together well.
If you have a cookie sheet with a rim.
Sprinkle flour lightly onto the counter and roll out your
your dough mixture evenly until it is anywhere from a 1/4
inch to a 1/2 inch thick. (I personally do 1/2 inch thick.
This way you don't have to worry about breaking your pieces.)
Then place your cut out pattern pieces that you made earlier
(Refer to to Gingerbread House Pattern page) on the dough.
Try to arrange them the best way so you don't have a lot of
scrap dough.Trim and keep the scrap pieces for making cookies,
gingerbread men and even decorations for your gingerbread
house. Then using a large flipper lift your house pieces carefully
from the counter and place them on a greased cookie sheet
or on a cookie sheet covered with a piece of wax paper greased
with butter or cooking spray.
Bake your gingerbread house pieces at 350 degrees for 10
to 15 minutes until your pieces are hard (firm when pressed)
but not burnt.
Remove from the oven and cool until all the heat is out.
This is important if the pieces are still warm, they may warp
when handled and when you apply your icing it may melt and
your walls may not stick together well.
Mortar/Icing Cement For Your Gingerbread House
Things you will need:
1/8 teaspoon tar tar
2 large egg whites
3 cups powdered icing sugar
1 teaspoon vanilla
2 teaspoons water
Directions
In a large bowl add your 2 egg whites, tar tar, vanilla,
and water and beat. Keep beating mixture until nice and frothy.
Then using an electric mixer add icing sugar. Mix in at the
fastest setting until the icing is thick and stiff. This usually
takes around ten minutes.
If you plan on icing your entire walls as well. Take some
of the mortar/icing mix in a separate bowl and add a small
amount of water (1/4 teaspoon) to thin it out. Remember to
let your walls dry at least an hour before assembling.
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