Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/4 cup water
- 1 lb. fondant
- Food coloring (optional)
- Powdered sugar (for rolling out fondant)
Special equipment needed:
- Gingerbread house cookie cutter
- Piping bags
- Decorating tips
- Candy decorations
Step-by-step instructions:
1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses, and mix until well combined.
3. Gradually add the dry ingredients to the wet mixture, alternating with water, until a dough forms.
4. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 350°F. Roll out one portion of dough on a floured surface to 1/4 inch thickness. Cut out gingerbread house shapes using a cookie cutter.
6. Place the gingerbread house shapes on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly browned. Repeat with the remaining dough.
7. Allow the gingerbread houses to cool completely before assembling.
8. Roll out the fondant on a surface dusted with powdered sugar. Cut out fondant shapes to match the gingerbread house pieces.
9. Use food coloring to tint the fondant if desired.
10. Assemble the gingerbread house using royal icing or melted white chocolate as glue. Allow the icing or chocolate to dry completely before decorating.
11. Use piping bags and decorating tips to add details to the gingerbread house. Add candy decorations as desired.
- Time:
Preparation time: 30 minutes
- Refrigeration time: 1 hour
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes one gingerbread house
Nutritional information:
- Calories: 250 per serving
- Fat: 8g
- Carbohydrates: 42g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or corn syrup can be used instead of molasses.
- Store-bought fondant can be used instead of homemade.
Variations:
- Use different candy decorations to create a unique gingerbread house.
- Add different spices to the gingerbread dough for a different flavor.
Tips and tricks:
- Make sure the gingerbread houses are completely cooled before decorating.
- Use a serrated knife to trim the edges of the gingerbread house pieces for a perfect fit.
- Use a damp cloth to clean up excess powdered sugar from the fondant.
Storage instructions:
- Store the gingerbread house in an airtight container at room temperature for up to one week.
Reheating instructions:
- The gingerbread house cannot be reheated.
Presentation ideas:
- Display the gingerbread house on a cake stand or platter.
Garnishes:
- Crushed candy canes or peppermint candies can be used to garnish the gingerbread house.
Pairings:
- Serve the gingerbread house with hot cocoa or apple cider.
Suggested side dishes:
- No side dishes are needed.
Troubleshooting advice:
- If the gingerbread dough is too dry, add a little more water.
- If the gingerbread dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the gingerbread house.
- Do not eat the raw gingerbread dough.
Food history:
- Gingerbread houses have been a Christmas tradition for centuries, originating in Germany in the 16th century.
Flavor profiles:
- The gingerbread has a warm, spicy flavor, while the fondant adds a sweet, smooth taste.
Serving suggestions:
- Serve the gingerbread house as a festive holiday dessert or centerpiece.
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