Gingerbread House
Courtesy of Wisconsin Milk Marketing Board
Servings: 1
Prep Time: 90 Min.
Cook Time: 30 Min.
Prep Time: 90 Min.
Cook Time: 30 Min.
What you need:
Gingerbread House:
* 1 1/2 c. whipping cream
* 1 tsp. vanilla
* 2 1/2 c. brown sugar, packed
* 2 Tbsp. baking soda
* 1 Tbsp. ground ginger
* 2 tsp. ground cinnamon
* 1 1/3 c. molasses
* 8 1/2 c. flour, divided
Confectioners' Icing:
* 1 lb. powdered sugar
* 4 Tbsp. light corn syrup
* 3 Tbsp. milk
* assorted candies for decoration
* 1 1/2 c. whipping cream
* 1 tsp. vanilla
* 2 1/2 c. brown sugar, packed
* 2 Tbsp. baking soda
* 1 Tbsp. ground ginger
* 2 tsp. ground cinnamon
* 1 1/3 c. molasses
* 8 1/2 c. flour, divided
Confectioners' Icing:
* 1 lb. powdered sugar
* 4 Tbsp. light corn syrup
* 3 Tbsp. milk
* assorted candies for decoration
What to do:
1. Preheat oven to 300ºF. Whip cream and vanilla on high speed until it forms soft peaks; set aside.
2. In a large electric mixer bowl, combine sugar, baking soda, ginger and cinnamon. Fold in molasses and reserved whipped cream. Gradually add 8 c. flour, mixing well. Knead dough by hand, adding 1/2 cup flour until smooth and even in color.
3. Line four cookie sheets with parchment paper. Divide dough into four parts and roll out immediately directly on baking sheets to 1/4-inch thick rectangle (approximately 10 x 12-inch), or wrap dough sections in plastic wrap and refrigerate. (If refrigerated, allow dough to come to room temperature before rolling.)
4. Bake rectangles for 30 min. Remove pans from oven, cut desired shapes (see below) with a knife and cool completely on wire rack.
5. For icing, combine all ingredients in a stainless steel bowl over a pan of simmering water. Stir until the mixture is smooth. Remove bowl from heat. Store icing in an air-tight container until ready to use.
6. Design your own house or use the following basic guidelines as a pattern: Cut two 12 x 8 in. pieces for sides and two 12 x 6 in. pieces for the roof. For the ends, draw a pattern that has an 8 x 8-inch square on the bottom, topped with an 8 in. wide x 4 in. high triangle. Use this pattern to cut two ends (the front and back of your house). Cut out windows and doors where desired.
7. Be creative - use window cutouts and cut in half to create shutters, fashion a chimney or walkway. Use an existing or create your own cardboard box to support your gingerbread house. Pipe frosting onto the back of your gingerbread walls and "glue" directly onto the box. You may place your house on foil-wrapped cardboard or bake a free-form gingerbread base.
8. If it isn't eaten, the house may be wrapped loosely and saved for next year's celebration!
2. In a large electric mixer bowl, combine sugar, baking soda, ginger and cinnamon. Fold in molasses and reserved whipped cream. Gradually add 8 c. flour, mixing well. Knead dough by hand, adding 1/2 cup flour until smooth and even in color.
3. Line four cookie sheets with parchment paper. Divide dough into four parts and roll out immediately directly on baking sheets to 1/4-inch thick rectangle (approximately 10 x 12-inch), or wrap dough sections in plastic wrap and refrigerate. (If refrigerated, allow dough to come to room temperature before rolling.)
4. Bake rectangles for 30 min. Remove pans from oven, cut desired shapes (see below) with a knife and cool completely on wire rack.
5. For icing, combine all ingredients in a stainless steel bowl over a pan of simmering water. Stir until the mixture is smooth. Remove bowl from heat. Store icing in an air-tight container until ready to use.
6. Design your own house or use the following basic guidelines as a pattern: Cut two 12 x 8 in. pieces for sides and two 12 x 6 in. pieces for the roof. For the ends, draw a pattern that has an 8 x 8-inch square on the bottom, topped with an 8 in. wide x 4 in. high triangle. Use this pattern to cut two ends (the front and back of your house). Cut out windows and doors where desired.
7. Be creative - use window cutouts and cut in half to create shutters, fashion a chimney or walkway. Use an existing or create your own cardboard box to support your gingerbread house. Pipe frosting onto the back of your gingerbread walls and "glue" directly onto the box. You may place your house on foil-wrapped cardboard or bake a free-form gingerbread base.
8. If it isn't eaten, the house may be wrapped loosely and saved for next year's celebration!