Gingerbread Houses

This year we made our gingerbread mini village using some rectangle cookie cutters. They were not perfect but were lots of fun to make. I just kept pushing my perfectionist side down and saying, it’s not for a contest, it’s for the experience and fun…. and it was.

we used a recipe for “building gingerbread” *edible but not as good as “eating gingerbread”

Butter                8oz
Brown Sugar   8oz
Molasses          8oz
Flour                 2lb 3oz
B. Soda             2tsp
Cinnamon       2tsp
Ginger              1/2tsp
Clove                1tsp
Water                8oz

Cream together the butter and sugar, then add molasses and water, sift all the dry together and add slowly to mixer.  Bake at 325F until done, it all depends on what size your pieces are.  I normally at least double the recipe for a good size house.  Also all of the gingerbread MUST be totally cool before you start to build or the icing will just melt and not glue anything together!

and to put it all together, we used Royal Icing:

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar

3 tablespoons (30 grams) meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 – 3/4 cup (120 – 180 ml) warm water

Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or
else on-line)

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand
mixer), beat the confectioners’ sugar and meringue powder until combined. Add the water
and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If
necessary, to get the right consistency, add more powdered sugar or water. To cover or ‘flood’
the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the
ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds
before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing
hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

Jordan was the one who came up with the idea of adding skittles to the tops of the gum drops and I must say, I love the look. Jalen and I both followed Jordan’s lead.  He told me he was making a pattern, alternating red and green. He also made a sort of gate with the candy canes and a walk way.

Jalen’s house is the one with the candy cane on the roof and alternating red and green skittles stripes.

My house is the last one with the candy cane hearts and red skittles.

It was a fun venture.  We made two batches of building gingerbread, which for the amount and size of houses we were making, it was just too much.  Also, the rectangles we cut were not quite the right shapes so we had gaps.  For next year’s gingerbread villages, I’ve ordered Gingerbread House Cutters (B1101) from foose.  It was quite fun :)

We also made some eating Gingerbread, sugar cookies and white chip chocolate cookies. I’ll be sharing those soon. and can I add. the house smells lovely. I <3 Gingerbread!

Thanks for stopping by!

Love Love and Blog you Later,

Joscie, rhymes with bossy :)

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