Build a House!
Warm gingerbread replaces the 2x4’s; royal icing replaces the nails and forget Anderson windows!

Recipe:
8 cups unsifted flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon salt
1 ¾ cup dark corn syrup
1 cup firmly packed light brown sugar
¾ cup butter

Directions:

          In a large bowl mix flour, cinnamon, ginger and salt.  In a 2-quart saucepan over medium heat melt corn syrup, brown sugar and butter; stirring occasionally until well blended. Make a well in the dry ingredients.  Pour corn syrup into mixture in the center of the well and stir with a wooden spoon until blended. Knead dough until smooth and even in color.  Divide dough into four equal parts and wrap in plastic wrap.  Start working with the dough as soon as possible or refrigerate for up to two days.  Allow dough to come to room temperature before rolling.

 Tips:  Line baking sheets with aluminum foil.

           Only roll out one piece of dough at a time.

           Keep gingerbread dough wrapped tight in plastic wrap when not in use.

Place a wet dish towel under trays to prevent slipping on counter when cookie dough is being rolled out.

Do not bake too many pieces at one time, time is need to trim cooked dough to template size.

Leave one inch space all around pieces when baking

Assemble house soon after baking to avoid damage.

If unable to assemble, store pieces flat in a one layer only.  Use a jelly roll pan lined with bubble wrap.

If pieces break they can be repaired with royal icing.

Excess icing can be removed with a knife from outside edges of house approximately 20 minutes after pieces are assembled.

It is very important to keep everything straight and on a right angle for assembling.

 Roll out dough on a prepared baking sheet to about ¼ inch rectangle; lightly flour the largest house template with flour, place on dough and cut out shapes precisely.  Continue rolling and cutting until all the pieces are cut out.

 Bake shapes in a 350o preheated oven for 10 to 15 minutes or until very lightly browned around the edges.  Place templates on the warm gingerbread and trim to size immediately,  Cool on a baking sheet until firm enough to transfer to wire racks.  Store shapes in a flat dry place until ready to assemble.  Makes two houses or one larger house.

 Royal Icing:

1 lb. Confectioner’s sugar
½ teaspoon cream of tarter
3 egg whites

 In the bowl of an electric mixer mix: sugar, cream of tarter and egg whites until combined. Set speed on high and mix at least 7 minutes.  Store in an air tight container until ready to use.  Makes 2 ½ - 3 cups. This is enough icing to assemble two houses or one large house.  Repeat recipe for decorating.  Do not double the recipe.

 Building the House

 Cover a 10 x 14 inch cardboard with aluminum foil.  Take a pastry bag filled with royal icing and fitted with a #11 tube; pipe a line of icing down the inside 4 inch front wall edge and 4 inch side wall end.  Join the two walls to form a corner; pressing the edge of the front wall to the end of the side wall.  Position at a 90 degree angle by using a right angle piece of cardboard.  Use cans or jars to prop walls as they dry.  Prepare the back wall and the other wall in the same fashion.

 Wait one hour.  Great time for an afternoon nap!

 Cement the four walls together.  Run one more line of icing down the inside of the corner edges for reinforcement.  Set aside for another hour. 

On one side of the house, Pipe icing on top of the walls.  Place one side of the roof on the top of icing to make a contact.  Roof will overhang at both ends and over side; lift up the roof to expose icing markings.  Pipe icing generously along these markings and once more over top of walls. Gently press the roof piece into position, holding it until it does not slip. Affix the second roof piece so that it is flush.  Set aside for 24 hours.

 Ice the bottom of the smaller piece of  the chimney.  Place on roof seem towards the back wall. Hold into position until steady.  Let dry.

For chimney side( do one at a time) Pipe icing down short edge and slanted edge.  Position and hold until steady.  Let dry. When dry, pipe icing down unglued edges and across roof where the base of the chimney front will set.  Position chimney front against chimney sides and on roof.  Hold into position to prevent sliding . Let dry.

 Trace the bottom of the house with a pencil onto the base, remove house and with a number # 11 pastry tip fitted to a pastry bag filled with royal icing, pipe icing just inside the pencil line.  Rest finished house on top.  Set aside for ½ hour before decorating.

 Decorate exterior of gingerbread house with royal icing and assorted decorations.

 Decoration Suggestions: ( apply with royal icing – recipe above.)

 Assorted cookies, colored gum balls, gold and silver dragees, green peppermint leaves, gummy bears, ice cream cones, jelly rings, jordon almonds, large and small candy canes, candy sticks, marshmallows, nonpareils, candy colored buttons, peppermints, red hots and licorice.

Gingerbread House Templates

 For house:  Using a pencil and ruler, draw the shapes shown below on stiff corrugated cardboard.  Cut out the templates with a matte knife.

Roof: Cut out two 5 x 7 inch pieces

 Front and Back: Cut out two 4 1/4  x 7 inch rectangles

 Sides: Cut out two 4 1/2 x 7 inch rectangles to form peaked roofline, cut from the center of one 4 1/2 side to point

3 inches down right side, cutting off corner.  Make a second cut starting at the same place on 4 1/2 inch side and cutting to a point 3 inches down left side, cutting off the other corner.  For front, cut out door and windows.

Chimney:  Cut 1 ½ x  8  inch rectangle for chimney front, cut 1 ½ square for chimney back.  Cut 1 ¼ by 3 inch rectangle for chimney sides; cut slopped edge by making diagonal cut from center of left 3 inch side to opposite corner, cutting off one corner.