Who knew we would have such a warm December here in northern Utah. We were able to take pictures out on our green grass with our gingerbread houses. We hope you will enjoy these pictures of our gingerbread houses.
I used a powdered sugar frosting/cement or glue to put together gingerbread houses. One of the recipes below I used a cup of sugar and melted sugar in a sauce pan until sugar melted into sugar glue and it was to hot for me to handle. It burned my thumb, so I definitely prefer the powdered sugar frosting /cement.
Powder Sugar Frosting/Cement/Glue
*2 cups Powdered Sugar
*1/4 teaspoon Cornstarch
*2 teaspoons Meringue Powder
*2 tablespoons Water, more or less
Mix together in a stand mixer the above ingredients until whipped and use a pipping bag with tip cut off to size you want to pipe. (I cut off a small amount of the plastic bag tip and cut more if needed.)
Pipe on frosting/glueing onto the edges off the gingerbread pieces one at a time and hold each piece until it sets. See pictures below. Also see
We tripled the below gingerbread recipe to make two gingerbread houses, using 2 half baking sheets. I like to make each batch separately and then divide one of the batches in half and add a 1/2 batch to the other two full batch gingerbread recipe balls and refrigerate. So, you will have to balls one for each half baking sheet.
I’m still learning how to post picture patterns on my website, so when I’ve learned how to do this I will put on the pattern of this gingerbread house. (This gingerbread pattern fits 2 houses onto two half baking sheets, so that’s why I really like the pattern.)
Gingerbread
Cream together in bowl until light and fluffy:
*1/3 cup Brown Sugar
*1\3 cup Butter, Margarine or Shortening
Beat into above Mixture the Molasses and egg until combine:
*2\3 cup Molasses
*1 unbeaten Egg
Whisk together the dry ingredients and add to the above mixture.
Dry ingredients:
*3 cups Flour, save 1/2 cup to add slowly as needed
*1 tablespoon Baking Powder
*1 1\2 teaspoon Ground Ginger
*1/2 teaspoon Salt
Add a few tablespoons of water if need to form into 2 balls wrap in plastic wrap and refrigerate 2 hours. When ready to roll out dough, removing balls of Gingerbread dough from the refrigerator and roll out into the thickness desired (I like cut about 1/4 inch plus) and cut into Gingerbread house shapes, stars, etc…
Pre-heat oven 350*F. and bake the gingerbread (cut out 2 pieces of parchment paper to fit the bottom of the half baking sheet and spray with cooking spray) for about 25 minutes, careful not to over bake. Remove Gingerbread from the oven and let the gingerbread cool slightly and then cut into desired shapes.
Have a great Christmas Holiday!
Lindy-Jessica-Jamie-Jacque
