Name: Gingerbread House
Prep time: 1 h 25 min
Cook time: 25 min
Yield: 1 Batch(es)
Cuisine: Latin
Ingredients: 1, pound ,unsalted butter (454g); 2 1/2, cups plus 3 Tablespoons ,Brown sugar (595g); 12 3/4, plus 2 Tablespoons ,flour (1648g); 2, heaping Tablespoons ,ground ginger (15g); 2, heaping Tablespoons ,ground cinnamon (15g); 1 1/2, teaspoons ,baking soda (6 grams); 1/2, teaspoon ,baking powder(2.4g); 1/2, teaspoon ,salt (3g); 4, large ,eggs, room temperature; 1, cups ,molasses (560g); 2, Tablespoons ,lemon zest, grated; 2, Tablespoons ,orange zest, grated

(0 Reviews)

Super easy

Cheap

Prep

1h 25m

Cook

25m

Wait

1d

Share This Recipe

Category:	Legal
Seasons

Ingredients

For 1 Batch(es)

Gingerbread House

1 pound unsalted butter (454g)
2 1/2 cups plus 3 Tablespoons Brown sugar (595g)
12 3/4 plus 2 Tablespoons flour (1648g)
2 heaping Tablespoons ground ginger (15g)
2 heaping Tablespoons ground cinnamon (15g)
1 1/2 teaspoons baking soda (6 grams)
1/2 teaspoon baking powder(2.4g)
1/2 teaspoon salt (3g)
4 large eggs, room temperature
1 cups molasses (560g)
2 Tablespoons lemon zest, grated
2 Tablespoons orange zest, grated

Gingerbread House Directions

Use only half of the butter and half sugar in a mixer beat well, scraping the sides often and until fluffy.
In a seperate bowl, sift toether all of the dry ingredients - flour, ginger, cinnamon, baking soda, baking powder, and salt. Divide in half and set aside.
With the butter and sugar mixture, add the eggs one at a time, mixing well in between each egg.
Slowly add the molasses, blending well and scraping the sides constantly.
Placing a dish towl over the bowl to prevent flour spatter, SLOWLY add one half of the dry ingredients, mixing to combine.
Stir in the lemon and orange zest. Mix until well combined.
Remove the dough and wrap carefully in plastic wrap or plastic bag.
Repeat all of the previous steps, placing the dough in the refrigerator overnight.
When ready to bake, preheat your oven to 350°
Roll out the dough, making sure that it is as even as possible and is 1/4 inch thick.
Cut out the house using your pattern. Smooth the edges and carefully place on a lightly floured parchment.
Make sure your smaller pieces are spereat tfrom the larger pieces as they will be done at different times.
Place in the oven and bake 145 to 25 minutes or until the edges are a golden brown and the gingerbread is firmly set.
If your gingerbread house has windows, 5 minutes before its done, Add a few lifesavers, like rum flavored or lime flaroved lifesavers in the windows.
When done, carefully move the gingerbread from the cookie sheet and place on a wire rack until completely cool and dried out.
For the icing - combine the confectioners' sugar, egg whites, cream of tartar, and white vinegar in a bowl. With a paddle attachment fitted on the mixer, beat 7 to 10 minutes and the icing is stiff and shiny.