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| A Gingerbread House |
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2 tbsp black molasses 1/3 cup light brown sugar 5 tbsp butter 4 cups flour 1 tbsp ground ginger 1 tbsp baking soda 2 egg yolks 8 oz barley sugar candles Icing and Decoration: 1 quanity Royal Icing 10 inch square silver cake board 1. Preheat the oven to 375 degrees. Line several cookie sheets with parchment paper. Cut out the templates. Place the syrup, molasses, sugar, and butter in a saucepan and heat gently, stirring occasionally until melted. 2. Sift the flour, ginger, and baking soda into a bowl. Add the egg yolks and pour in the molasses mixture, stirring with a wooden spoon to form a soft dough. Knead on a lightly floured surface until smooth and place in a polythene bag. Cut off 1/3 of the dough and roll out thinly. 3. Place the template for the end walls at one end and cut neatly round the shape using a sharp knife. Repeat to cut another end wall. Place on the cookie sheet. Using a 1 inch round cutter, stamp out one round window for each piece. Cut a door shape on each end wall, using the square cutter, then rounding off the tops. Place a candy in each of the windows and bake in the oven 8-10 minutes until the candyy has filled the frame and the gingerbread is golden brown. Cool on the cookie sheet. 4. Repeat the above instructions using the remaining dough for the two side walls and the two roof pieces. Using a one inch round cutter, stamp out two window shapes for each wall piece. Using a one inch round cutter, stamp out three round windows for each roof piece. Place candies in the openings and bake as before. 5. Make the Royal Icing. Place some of the icing in a waxed paper piping bag fitted with a Number Two plain writing nozzle. Pipe lines, loops and circles around the windows, doors and on the walls and roof to decorate. Pipe beads of icing in groups of three all overn the remaining spaces and leave flat to dry. 6. To assemble the house, pipe a line of icing on the side edges of the walls and side pieces. Stick them together to form a box shape on the cake board. Pipe a line of icing following the pitch of the roof on both end pieces and along the top of the two roof pieces. Press gently in position and support the underneath of each roof while the icing sets. Pipe the finishing touches to the roof and base of the house while the icing sets. Pipe the finishing touches to the roof and base of the house. Dust the cake board with confectioners' sugar to look like snow. Wrap ribbon around the edges of the board. Templates For The Gingerbread House: 1. For the side wall, measure and cut out a rectangle 6 inches by 4 inches from stiff cardboard. 2. For the pitch of the roof, measure and cut out a rectangle 7 inches by 4 inches. Measure 4 inches up each long side and mark these points. Mark a center point at the top of the short edge. Draw a line from each of the side points to the top point. Cut out. 3. For the roof, measure and cut out a rectangle 8 inches by 6 inches from stiff cardboard. |
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