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Tuesday, July 21, 2015

Tips for Making and Rolling out Gingerbread Houses

This is the first in a series of three Gingerbread House Tutorials. Here are a few baking tips for your Gingerbread, along with a few patterns for your convenience.
Gingerbread House Recipe
  • 1/3 cup soft shortening
  • 1cup brown sugar, packed
  • 1-1/2 cups dark molasses
  • 2/3 cup cold water
  • 7 cups flour
  • 2 tsps. Baking soda
  • 1 tsp. salt
  • 1 tsp. allspice
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
Mix shortening, brown sugar, and molasses thoroughly.  Stir in water, Blend all dry ingredients; stir in. Chill dough.
A few tips for rolling out gingerbread:
Once your dough is chilled, it is easier to manage. Cut dough in half.
Cut parchment to fit an 10X15” jellyroll pan.  Spray pan and paper with a light coat of nonstick spray.
Form dough into a rectangle, then roll out on a floured silicone mat.
Roll with equal pressure from the center of the dough to the ends.
Flip the rolled dough onto the paper lined jellyroll pan; Make a 10X15 solid cookie by rolling the dough to 1/8” thickness. 
Place your pattern on the dough and score with a pizza cutter.
For the porch pillars, just roll out dough into two 1/2" diameter logs.
Using a toothpick, score a light indention or two on the logs to create a bit of interest.
Keep your cutter clean while working.
Trace pattern pieces, leaving all dough in place to prevent dough from spreading or changing shape while baking.
Preheat oven to 350 degrees. Bake gingerbread  7-8 minute just until edges begin to brown slightly.
Remove from oven and and lightly roll hot gingerbread to flatten our any humps from baking.
Re-score on scored lines while gingerbread is still  quite warm
Work quickly and carefully.
If the dough cools too much the pieces will crack, however dough can easily be cut while hot. Nest carefully place the parchment paper with the scored gingerbread onto a baking rack to cool completely.
When cooled, remove from the parchment paper and allow the bread to set for a 24 hour period to harden.  Allow to harden at least one day before attempting to piece house together.  ***  Below are a few patterns just to get you started. Cut your patterns from cardboard or foam core and assemble with tape beforehand, especially if you are adding elements to your structure, such as a porch, vestibule, gables or any other addition you want to create. This step makes it easier to envision your assembly when constructing with gingerbread and sugar and well worth the extra time.
If you label your cardboard pieces, you will find it much easier to identify how your pattern should be placed. Be creative and have fun!
PATTERNS
 Gingerbread recipe shared from ICES, New Mexico chapter.
Jacque Benson—October 2007 In the next tutorial, a few easy tips for constructing your house.

This tutorial and photography is the property of Jacque Benson- copyright 2012- and used with permission from the author. This material may not be used, copied or printed without expressed permission from the author, Jacque Benson.

5 comments:

  1. What a lovely gingerbread house! I have always wanted to try making one but never has the time during this time of the year. Thank you for sharing the template too! I will bookmark this for future reference. I wonder if it is ok if I make this after Christmas though... :))

    ReplyDelete
  2. Sure!! The last one pictured is an Easter Cottage! I love making gingerbread houses for any occasion. They are always fun.
    I can't wait to see what you create Faithy! You are so artistic!!

    ReplyDelete
  3. I forgot how adorable these were! Thanks for posting.

    ReplyDelete
  4. A ginger bread house is on my to-do list for years but never had the confidence to do one yet.
    These look so amazing. I so want to get started on it just now.. But have cake orders to fill.. Will sure book mark and use it for my first attempt.
    Thanks for sharing the tutorial. Look forward to the next two.
    Veena

    ReplyDelete
  5. Love this Gingerbread house, perfect treat for this Christmas. I'm going to try this recipe, for sure the children will love it.

    ReplyDelete

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The Tutorials This Week Were Generously Shared by

SHARON ZAMBITO, BOBBIE NOTO, RHONDA CHRISTENSEN & JACQUE BENSON

Thank you
thank you pictures

And to ALL of our Readers...

ENJOY EACH DAY!

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