How to Make Gingerbread for a Gingerbread House

Gingerbread houses are the architectural wonder of the baking world - from humble cottages to elaborate castles, constructions of all shapes and sizes spring up every year around the holidays as ambitious architects try their best. Here's how to make the bricks and mortar for yours.

Difficulty:

Easy

Instructions

Things You'll Need

• Waxed Paper
• Baking Pans
• Electric Mixer
• Large Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Nonstick Cooking Spray
• Rolling Pins
• Sturdy Mixing Spoons
• Measuring cups
• 2 tsp. baking soda
• 3 egg whites
• 1 c. brown sugars
• 7 c. all-purpose flour
• 1 c. dark molasses
• 2 tsp. ground gingers
• 1/2 c. water
• 1 tsp. cream of tartar
• 1 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. ground cloves
• 1/2 c. shortenings
• 1 lb. powdered sugar
• 1 tsp. cinnamon

1. Choose a gingerbread recipe - superstitious cooks swear by their secrets but the truth is that any standard recipe that references gingerbread men (or gingerbread houses) will do. It should look something like the following.

2. Blend 1/2 c. shortening and 1 c. brown sugar until creamy.

3. Beat in 1 c. dark molasses.

4. Mix together 7 c. flour, 2 tsp. baking soda and 1 tsp. salt. Add spices - any or all of 1/2 tsp. cloves, 1 tsp. cinnamon and 2 tsp. ginger.

5. Add the flour mixture to the creamed mixture in thirds, alternating with thirds of 1/2 c. water.

6. Roll to a thickness of between 1/4 and 1/2 inch (try for even thickness; it will make the house sturdier).

7. Cut out your pattern and place the pieces on a baking pan lined with waxed paper and sprayed with nonstick coating (trim excess paper so that it's not hanging out over the edge of the pan, to prevent burning).

8. Bake at 325 degrees F for about 15 minutes or until fairly hard.

9. Allow to cool completely.

10. Make the "mortar" by mixing 1 lb. powdered sugar with 1 tsp. cream of tartar. Beat in 3 egg whites and 1 tsp. vanilla.

Tips & Warnings

• No matter which recipe you use, the dough should be stiff enough that you'll be kneading in the last of the flour with your hands.

• Despite what kids think, you're not really going to eat this thing after it's been sitting out gathering dust and cat hair for two weeks.