![]() In another bowl mix all the dry ingredients. Add in the egg and the vanilla extract and continue to whip until creamy and light in color, another 3 minutes. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. In a standing mixer with a paddle attachment add the butter, brown sugar and molasses. Attach the entryway to the front of the house.Ĭontinue decorating the house, gluing on gumdrops, licorice and peppermint, as desired. ![]() Then, similarly, glue the sides and roof of the entryway together with icing. Glue the two roof pieces to the pitched roofline of the house. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue sides, front and back of house together at corners using royal icing. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Line your baking sheets with parchment paper and preheat the oven to 300 degrees Fahrenheit. This works best with a spatula or a large spoon. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Fold the gingerbread spice, cinnamon, and the content from your food processor into the egg mixture in small increments. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.īake at 375 degrees F for about 15 minutes until dough feels firm. ![]() Place paper patterns onto the rolled out dough. Roll gingerbread dough out to edges on a large, rimless cookie sheet. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. The icing dries firm with a very slight crisp, so you can easily stack your decorated sugar cookies and travel with them. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. 5 Simple Ingredients For the icing, you need confectioners’ sugar, water, vanilla extract (replace with water to keep the icing stark white, or use clear vanilla extract), a touch of corn syrup, and a little salt. Two rectangles, 3 by 5 1/2 inches for the roof. Chill at least 30 minutes or until firm.Ĭut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Blend in the flour and water to make a stiff dough. Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth.
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