Making gingerbread houses

You have the opportunity to make your own gingerbread house and take it home at the Texas Christkindl Market now open until December 23rd.  You can also try it at home with this recipe from The Cakery's Katie Kennedy.

 

Gingerbread

13.5 oz.                 Pastry Flour

2 tsp.                     Ground Ginger

¼ tsp.                    Ground Cloves

¼ tsp.                    Ground Nutmeg

1 tsp.                     Baking Soda

½ tsp.                    Baking Powder

1 tsp.                     Salt

3 oz.                       Butter

5 oz.                       Brown Sugar

1                              Egg

¾ cup                    Molasses

Sift dry ingredients together.  With a paddle attachment, cream butter and brown sugar until smooth.  Add egg and molassess, to slowly incorporate.  Slowly add dry ingredients until dough comes together.  Don’t overmix.  Wrap dough in plastic and flatten slightly.  Chill for at least one hour.

 

On a lightly floured surface, roll out gingerbread to ¼ inch thick.  Cut desired shapes for house.  Place on parchment lined sheet pans and put in freezer for 30 minutes.  After chilled, bake in 375 degree oven for 10-12 minutes or until golden brown.  Let gingerbread cool.  Assemble houses with royal icing (recipe to follow).

 

Royal Icing

1 lb.                        Powered Sugar

½ tsp.                    Cream of Tartar

5 tbsp.                  Meringue Powder

½ cup                    Water

 

In mixing bowl with paddle attachment, mix the first three ingredients on low speed.  Slowly add water while mixer is on.  Once water is incorporated, turn mixer to medium/high for 4-5minutes until icing is light, fluffy, shiny and white.  Cover bowl with wet towel to prevent icing from drying while working with it.

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