Christmas Pastry > Gingerbread House

Posted On December 18, 2009

Filed under Festive Recipes
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Ingredients for the cookie dough >
1 and 1/2 cups whipping cream
1 teaspoon pure vanilla extract
2 and 1/2 cups firmly packed brown sugar
2 tablespoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 and 1/3 cups light or dark molasses
9 cups all-purpose flour

Ingredients for the icing cement >
2 large egg whites,
1/8 teaspoon cream of tartar,
2 teaspoons water,
3 cups sifted powdered sugar

Procedure >

In a small bowl, whip cream and vanilla until it holds soft peaks. In a large bowl, whisk together brown sugar, baking soda, ginger and cinnamon until well combined. Gradually add flour, beating until it is completely mixed. Lightly flour a pastry board or mat. Roll out a portion of the dough until flat and drape it over the rolling pin and move to the prepared baking sheet. Bake in a preheated oven at 300F for an hour. After 30 minutes, position your gingerbread house pattern cutouts as close together as possible on the sheet of cookies. Proceed to assemble and decorate your house or cookies using icing cement.

To make the icing cement >
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.