Gingerbread house

Once you've decided on a pattern, the next step in creating a gingerbread house is making and baking the gingerbread dough. The dough recipe below will make two or three small houses, but if you only want to make one, you can use the rest for cookies. Here’s what you need:

Optional ingredients: a dash of cardamom, allspice or cloves

Put the molasses, shortening and sugar into a pot and set it on the stove over medium heat. You want to cook these wet ingredients until they are well blended, for approximately 10-15 minutes. Stir them occasionally. While this is cooking, work on your dry ingredients. Put 4 cups of flour in a bowl. You’ll have a fifth cup of flour left over for later use. Now it’s time to add the cinnamon, ginger and nutmeg. You can also add a little cardamom, allspice or cloves if you want. Finally, add the baking soda.

Go ahead and preheat your oven to 350 degrees. Lightly grease your cookie sheet and kneading surface. Most recipes will tell you to lightly flour your kneading surfa

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Using a serrated knife, cut around the edge of each pattern.

Finish rolling dough on pan, supporting the rolling pin on equally thick wooden strips placed along opposite edges of pan. (NOTE: If you’re going to make another house or cookies with it, you’ll need to roll it out again as soon as your first house is in the oven or it’ll get too hard. Get the dough down to about 1/8 inch thick. Too much flour will make your dough too crumbly. oven, allow about 1-3/4 hours for 1/4-inch slabs and about 2-1/4 hours for 3/8-inch slabs. Decorate and assemble structure with icing cement or wrap pieces airtight and store up to 1 month; cookies keep crisp longer, but do not taste as fresh. Makes about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Cover both sides of each pattern piece with shortening and lay them on top of the rolled-out dough.

You are now ready to mix the wet ingredients with the dry ingredients.

Slabs

Sunset Recipe Annual - 1988 Edition

(Lane Publishing)

1-1/2 cups whipping cream

1 teaspoon vanilla

2-1/2 cups firmly packed brown sugar

2 tablespoons baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1-1/3 cups light or dark molasses

9 cups all-purpose flour

Icing cement (recipe below)

Whip cream and vanilla until cream holds soft peaks. If cookies are not evenly thick, the thin areas bake darker in color and are more brittle.

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