Gingerbread House
This recipe produces a sturdy gingerbread dough ideal for constructing festive houses. It makes enough for seven complete structures, with the option to use any leftover dough for gingerbread figures. The dough requires chilling before rolling and baking to ensure it holds its shape during construction.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 6 cups flour
- 1 tp baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons ground ginger
- 4 teaspoons cinnamon
- 1 teaspoon clove
- 2 teaspoons salt (reduce if you used salted butter)
Method
- In a stand mixer, cream the softened butter with the packed brown sugar until light and fluffy.
- Blend in the eggs and molasses until the mixture is fully combined.
- Incorporate all the remaining dry ingredients and beat the dough thoroughly.
- Separate the dough into four equal portions, wrap each in plastic, and refrigerate for a minimum of 1 hour.
- Heat your oven to 350 degrees.
- Roll out the chilled dough on a surface with a very light dusting of flour until it is 1/8 inch thick.
- Place the cut-out shapes onto a cookie sheet that does not require greasing.
- Bake for 8 minutes. Allow the baked pieces to cool for a short time on the sheet before moving them to a wire rack to cool completely.
Nutrition (per serving)
Sodium972300 mg
Recipe details
CategoryDessert
AuthorJen in Victoria
