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Gingerbread House
Cummulative Rating
Servings
Makes 1 gingerbread House
Difficulty
Involved |
Ingredients
Gingerbread: 3 cups gf flour (we used The Gluten-Free Pantry’s Country French Bread mix) 1/2 teaspoon baking powder 2 teaspoons ginger 2 teaspoons cinnamon 1/4 teaspoon ground cloves or allspice 1/4 teaspoon salt 6 Tablespoons unsalted butter, softened 3/4 cup brown sugar 1 large egg 1/2 cup molasses 1 Tablespoon water Caramel: 4 cups sugar 1/2 cup water 1/8 teaspoon cream of tartar Royal Icing: 4 cups powdered sugar, plus more for stiffening 3 egg whites |
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Directions
To make the mixing of the dough easier, especially with gf flour, make two batches separately.
Whisk together dry ingredients (gf flour through salt). In a separate bowl, beat the butter and brown sugar with an electric mixer until fluffy. Beat in egg, molasses and water. Beat half of the dry ingredients into the molasses mixture until well blended. Stir in the remaining dry ingredients with a wooden spoon, then knead the mixture with your hands until well blended. Place dough on a sheet of wax paper, mold into a ball or disc shape and refrigerate for 30 minutes.
Cut your pattern pieces out of a sturdy material, like heavy graph paper or a manila folder. (See Tip above.)
Preheat the oven to 350°F. Cut dough in half. Working with one half at a time, roll out the dough between two sheets of parchment or wax paper to the thickness of 1/4-1/8-inch. Try to keep the thickness as uniform as possible. This will allow the dough to bake evenly and help with the construction of the house. Lightly rub rolled out dough with gf flour. Lay as many pattern pieces on top that will fit and cut out the pieces. (Cut out the door and reserve.) Carefully transfer pieces to cookie sheets. Group larger pieces together to ensure even cooking. If desired, texture the roof, sides and front by lightly cutting shapes or using the tip of a fork.
Bake the gingerbread pieces until the pieces are lightly browned and the edges begin to darken, about 6-8 minutes. Remove the cookie sheets from the oven and let cool on racks (leave the gingerbread on the cookie sheet during this time) until the pieces are cool and firm, about 15 minutes. Once cool, carefully transfer the cookies to racks to cool completely. (You can make the gingerbread pieces several days in advance to constructing your house.)
Making the Caramel:
Place sugar, water, and cream of tartar in a large pan (big enough to accommodate the width and length of your gingerbread pieces – you will be dipping your edges into this caramel). Increase the heat to medium-high and bring the mixture to a boil. Place a warmed candy thermometer in the pan and cook, without stirring, until it reaches the light caramel stage, 320°F.
Working on a large wax paper or parchment sheet, start by putting the house front, sides and back together. Working quickly with the caramel, dip the end of one side piece in the caramel, gently press it onto the back piece. Hold for about 2 minutes. Repeat with other side piece. After both side pieces are "glued" to the back, invert so the exposed ends of the side pieces are facing down. Carefully, dip them into the caramel. Place on the back of the front piece. Hold in place until set. For the roof, with a warm spoon, carefully spoon the caramel onto the edges of the house top. Gently lay one side on the roof and hold in place for 1 minute. Repeat with remaining roof top. For the chimney, glue the four pieces together, then glue onto the house.
To decorate your house you will need icing and assorted candies. There are many gf candies available on the market that work wonderfully. We used, Lifesavers, Skittles, and Peppermint candies and Candy Canes. (As always, we advise you to check with manufacturers to make sure that they are indeed gluten-free.)
Icing:
Combine powdered sugar and egg whites in a grease free bowl. Beat the whites on low speed. After 30 seconds, scrape down the bowl with a rubber spatula and gradually increase the speed to medium-high. Beat until the icing is glossy and stiff peaks form, about 7 minutes. Add about 1 tablespoon of powdered sugar at a time and mix with a spatula until the icing is fairly stiff. Spoon into a pastry bag.
Use your imagination when decorating your house. You may want to pipe icing around the edges of the roof and chimney to give the appearance of snow. To apply the candy, just pipe a little amount of icing and stick the candy on.
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Tips
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For complete instructions, including patterns, please see the On-line Cooking Class for December 2001. |
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