Gingerbread House
I totally forgot about this gingerbread house that I built last year.
I remember being really sick and my son Joel, helped me to finish putting the house up.
The cookies were baked a day ahead and kept in an airtight container.
I used template from Sweetopia. Her template was just the right size I was looking for. Do check her blog.
800 g all-purpose flour
1 teaspoon baking powder *do not use baking powder if you do not want cookies to spread/rise
250 g unsalted butter
1 cup packed dark-brown sugar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoons ground cloves
1 teaspoon salt
2 large eggs
1 cup molasses*
1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
2. Mix in spices first, then eggs and molasses. Reduce speed to low.
3. Sift together flour, salt and baking powder and add to bowl; mix until just combined.
4. Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.
5. Preheat oven to 350 degrees Fahrenheit/ 180 deg cel. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.
6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.
7. Refrigerate until firm; at least 15 minutes to 1 hour.
8. Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.
For the Royal Icing
3/4 cup warm water
5 TBL meringue powder 1 tsp cream of tartar
1kg of powdered sugar/sifted
Make sure all your tools are grease free, wipe all the tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.
Sift the powdered sugar
Mix using a whisk 5 TBL of meringue powder with warm water, until slightly foamy, add cream of tarter.
mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for 10 minutes, after 10 minutes you can add your flavorings.
Out the icing in a glass container and cover the icing tightly.
Outline the cookie and flood it with a medium consistency icing. Let the cookie completely dry for 8 hours or overnight before touching them.
Using a No.2 Wilton tip, fill the icing in a piping bag and glue all the parts. Begin with the four sides and let it dry for 2 hours. Then attach the roofs, use fruit tins/jars to balance the pieces and let it dry completely.
Lastly add the chimney and let it dry.
Decorate the house as you desire.
Jue
recipes from sweetopia and haniella
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