Gingerbread Houses and a Task for You!
Be it ever so humble, there is no place like home! And what a home this is! The walls are delicious, spicy gingerbread. The roof and side walls adorned with sweet, sweet candy. (We use leftover Halloween candy. We know, we know….how do we make it last??? That’s a long story for another post!) In the famous words of Rachael Ray, “Yum-o!” The best part of this home, you can change it up and make it as palatial or as modest as your heart desires. All you need is a template and a great recipe for gingerbread. Here is a great website that has a lot of free gingerbread templates: http://www.patterns.gingerbreadbydesign.com/p/free-patterns.html. Now, a word of caution: This gingerbread gets hard as a rock. So please, if you break a tooth when sampling, re-read the disclaimer and add an “I told you so.” On the plus side, when you’re cooking the gingerbread the house smells incredible. Take deep breaths. Enjoy the gingerbread-y goodness and get baking!
Later on we will give you a delicious, edible gingerbread recipe. Enjoy your Christmas baking and be sure to share some of your ideas and recipes in the comments section. We’ll post our favorite recipe in its very own blog post!!
Ciao for now!!
Gingerbread for Houses
- 6-3/4 cups flour
- 1Tbsp cinnamon
- 1-1/2 tsp ginger
- 1/2 tsp salt
- 1-1/2 cups light corn syrup (dark for darker dough)
- 1-1/4 cups packed light brown sugar (dark for darker dough)
- 1 cup margarine
- Preheat oven to 350 degrees. Stir the dry ingredients together in a large bowl.
- Combine light corn syrup, light brown sugar, and margarine in a 2-quart saucepan. Stir constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using a wooden spoon to mix as dough becomes stiff. (Do not use your hands. The mixture is very VERY hot and you will get burned. Learn from our mistakes). Chill the dough until it is easy to handle. Roll the dough out to a 1/8″ thickness on parchment paper.
- Cut the dough out into the required shapes & remove the unwanted dough leaving your cut shapes in
- place on the parchment. (Be careful if you try to move them because the dough stretches VERY easily. Your shapes will be awkward if they stretch). Bake for 12 to 15 minutes or until golden brown. Check for air bubbles during baking and poke with a sharp knife or toothpick. When baking is done, slide the parchment with the hot cookies onto a large cooling rack. Make sure all pieces lie flat.
Note: This recipe makes a lot of gingerbread. Depending on the template, you’ll probably get 2 complete houses from one batch.
Note #2: This gingerbread retains its shape almost perfectly. It will not spread, so it is also great for creating shapes to put inside your house. But remember, please eat them cautiously because it gets really hard.