Gingerbread House Facade

Instructions

1. 1

   In a bowl, combine the flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

2. 2

   In another bowl, cream the butter, brown sugar and molasses with an electric mixer for 2 minutes. Add the egg and mix well. With the machine running on low speed, or with a wooden spoon, add the dry ingredients and mix until the dough is smooth, about 1 minute (see note).

3. 3

   Form the dough into 3 discs. Cover each one in plastic wrap and refrigerate for 1 hour.

4. 4

   With the rack in the middle position, preheat the oven to 350°F (180°C).

5. 5

   On a sheet of parchment paper, roll one disc of dough out to form a 13 x 10-inch (33 x 25 cm) rectangle, about 1/8 inch (3 mm) thick.

6. 6

   6 Place the gingerbread house facade stencil over the rectangle of dough. With a small knife, cut out the house, as well as the doors and windows. Delicately remove any scraps of dough, including those found inside the door and window incisions. Reroll the scraps of dough until 1/8 inch (3 mm) thick. Using the stencils on the rerolled dough, cut out the triangular support piece, shutters, awnings and doorframe. Remove any excess dough. Place the cut outs on the parchment paper around the house facade. Slide the parchment paper onto a baking sheet. Roll out the remaining dough (including the 2 discs) and cut out more gingerbread house facades or cookies.

7. 7

   Bake for 8 minutes. Remove the baking sheet from the oven (see note).