Gingerbread House
Gingerbread House
Ingredients
- 3 3/4 cups (565 g) unbleached all-purpose flour
- 1 tbsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (210 g) lightly packed brown sugar
- 1/2 cup (125 ml) molasses
- 1 egg
- 1 egg white
- 1 1/2 cups (195 g) icing sugar
- Multicoloured jellybeans or other candies, small candy canes and/or sticks, chocolate drops, liquorice in various colours and shapes, red and/or green mints
- Downloaded template (see note)
Instructions
- In a bowl, combine the flour, ginger, baking soda, cinnamon, nutmeg and salt. Set aside.
- In another bowl, cream the butter, brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and stir well. At low speed or with a wooden spoon, stir in the dry ingredients until smooth.
- Shape the dough into 2 discs. Cover with plastic wrap and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, knead the dough with your hands for about 1 minute. Roll out to an 1/8-inch (3 mm) thick sheet. Cut out cookies using the cookie cutters. Reuse any dough scraps. Place the same size cookies on the same baking sheet.
- Bake one sheet at a time for about 10 minutes or until the cookies are lightly browned. Let cool completely.
Gingerbread House