This
dough bakes into a firm, sturdy cookie,
making it appropriate for gingerbread houses,
large cookies or ornaments. This recipe makes
enough dough for one house plus accessories.
Ingredients:
5
1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
3 tsp. ground ginger
2 tsp. ground cloves
|
1
tsp. nutmeg
1 cup shortening
1 cup sugar
1 1/4 cup molasses
1 large egg
1 tsp. vanilla
|
Preparation:
In a large bowl, thoroughly blend shortening
and sugar. Add molasses, egg and vanilla and
beat until smooth.
In another bowl, sift dry ingredients.
Gradually stir dry ingredients into molasses
mixture. When mixture becomes too stiff to
stir with spoon, work dough with hands until
completely blended. Separate dough into 4
balls. Wrap each in plastic wrap and chill a
minimum of one hour. Dough can be
refrigerated for up to two weeks.
Baking
& Construction Techniques:
You may build your house in stages over a few
days or a few weeks time. Bake pieces one
day, attach pieces for construction at
another time, and add decorations even later.
Place a disk of chilled dough directly on
aluminum foil cut to fit your baking sheet.
Cover dough with plastic wrap and roll to
1/4" thickness.
For gingerbread house dimensions, cut
patterns from waxed or parchment paper that
include 2 pieces of the following:
- side walls which are 7"
wide and 4" high
- end walls which are pointed
are 5 1/2" wide and 8" high
at the point
- roof panels which are
81/2" wide and 6" high
Remove plastic wrap, place pattern
pieces for house (which you have cut from
waxed or parchment paper), directly on dough,
leaving at least 1/2" border around
pieces. Using a small sharp knife, cut around
edges of pattern. Using your fingers or a
small knife, remove scrap pieces of dough,
leaving cut pieces intact on foil.
Cut out doors and windows. Remove paper
pattern pieces and place foil directly on a
flat baking sheet. Bake at 325 degrees, 10 -
25 minutes, depending on size of pieces.
Gingerbread will darken, especially around
edges, and feel firm to the touch. Remove
sheet from oven and allow gingerbread pieces
to cool on sheet. Gently peel gingerbread
from foil. You may store pieces lying flat in
a cool dry place or freeze in an appropriate
container.
When ready to construct the house, spread
icing directly on a strong piece of
cardboard, plywood, or a flat unbreakable
tray to cover area where house will be built.
Spread or pipe icing on edges of each piece
which will attach to one another. Press
pieces firmly together and hold to form neat
angles. You may release your hold when pieces
are self-standing. (This should only take a
minute or two.)
Allow sections of the house to dry before
applying the roof or candy decorations. When
house is thoroughly dry, you may begin
attaching candy, cookies, nuts, etc., to the
house or "grounds" using the icing
as glue. Store house in a cool dry place for
up to four weeks.
The
Icing: The icing is
used as "cement" to put the house
together, attach decorations, and make
icicles and decorative trim. You will need 2
- 3 batches to complete one house. Make each
batch separately. Any fat substance will
inhibit the whites from beating so separate
the yolks carefully and keep all utensils
grease-free.
Ingredients:
3 large egg whites, room temperature
4 3/4 cups confectioner's sugar
1/2 tsp. cream of tartar
Preparation:
Place egg whites in bowl. Add cream of
tartar. Sift sugar directly onto egg whites.
Beat 4 minutes with electric mixer on high
speed. The mixture will thicken as you beat
it and when finished should be the
consistency of mashed potatoes. Place a piece
of plastic wrap directly over icing while
using to prevent air from drying it.
If storing for use at another time, store
icing in an airtight plastic container in the
refrigerator. If icing becomes too firm,
simply beat a little water into it.
Decorations:
Select candy according to size and desired
color. NECCO Wafers are ideal for the roof.
In addition, NECCO Gummy Bears, Cherry Coins,
Candy Buttons, Haviland Chocolate Covered
Raisins, Peanuts, Malted Milk Balls and
Nonpareils are perfectly suited for
gingerbread decoration.
Spread additional icing around house to cover
board. Complete your house with inverted ice
cream cone trees (iced & decorated), Sky
Bars for sleds, NECCO Chocolate Marshmallow
Santas, Mary Jane Holiday Kisses, and
Haviland Thin Mints.
Recipe courtesy of NECCO
Perfect
Gingerbread Tips
- Make the dough smooth and
pliable -- not too soft or hard.
- Always chill dough before
rolling.
- When making cookies, roll the
dough on a lightly floured board.
Brush off excess flour with a soft
brush. Lift with flexible metal
spatula to parchment-lined cookie
sheets for baking.
- Bake carefully. Do not allow
gingerbread to darken.
- Cook until hard and dry. Cool
well in a dry place before icing.
- If humidity softens the
gingerbread, place baked pieces in a
115-degree oven until dry.
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