Gingerbread House
Prep
1h 25m
Cook
25m
Wait
1d
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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.
Notes
**it is recommended to use a scale to weigh out the ingredients
Nutrition facts
Per Serving
| Kcal: | 571 kcal |
| Fibers (g): | 1.5g |
| Sodium (mg): | 398mg |
| Carbs: | 86.3g |
| Sugar (g): | 59.3g |
| Fat: | 24.3g |
| Saturated fat (g): | 15g |
| Cholesterol: | 107mg |
| Proteins: | 4.3g |
