Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 2 tablespoons water
For the Royal Icing:
- 4 cups powdered sugar
- 3 large egg whites
- 1/2 teaspoon cream of tartar
Special equipment needed:
- Gingerbread house cookie cutters or templates
- Piping bags
- Decorating tips
- Candy, sprinkles, and other decorations
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and beat until well combined. Add the molasses, vanilla extract, and water, and mix until smooth.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Preheat the oven to 350°F. Roll out the dough on a floured surface to 1/4-inch thickness. Cut out the gingerbread house pieces using cookie cutters or templates. Place the pieces on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes, or until the edges are lightly browned. Let cool completely on a wire rack.
6. To make the royal icing, beat the egg whites and cream of tartar until frothy. Gradually add the powdered sugar, beating until stiff peaks form.
7. Transfer the icing to a piping bag fitted with a decorating tip. Use the icing to assemble the gingerbread house pieces, piping along the edges to hold them together. Let the icing dry completely before decorating.
8. Decorate the gingerbread house with candy, sprinkles, and other decorations as desired.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oven temperature: 350°F
Serving size:
1 gingerbread house
Nutritional information:
Calories: 240
Fat: 5g
Carbohydrates: 47g
Protein: 3g
Sodium: 90mg
Sugar: 35g
Substitutions for ingredients:
- You can use light brown sugar instead of dark brown sugar.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- You can add chopped nuts or dried fruit to the gingerbread dough.
- You can use different shapes for the gingerbread house, such as a castle or a cabin.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from sticking.
- Use a ruler to make sure the gingerbread house pieces are the same size.
- Let the icing dry completely before decorating to prevent the decorations from sliding off.
Storage instructions:
Store the gingerbread house in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The gingerbread house is not meant to be reheated.
Presentation ideas:
Display the gingerbread house on a festive platter or cake stand.
Garnishes:
You can garnish the gingerbread house with a dusting of powdered sugar or a sprinkle of edible glitter.
Pairings:
Serve the gingerbread house with hot cocoa or apple cider.
Suggested side dishes:
The gingerbread house is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the gingerbread dough is too sticky, add more flour.
- If the gingerbread house pieces are not holding together, add more icing along the edges.
Food safety advice:
- Make sure to wash your hands and all surfaces and utensils before preparing the gingerbread house.
- Do not eat the raw gingerbread dough.
Food history:
Gingerbread houses have been a holiday tradition in Germany since the 16th century.
Flavor profiles:
The gingerbread has a warm, spicy flavor, while the royal icing is sweet and creamy.
Serving suggestions:
Serve the gingerbread house as a centerpiece for your holiday table.
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