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GINGERBREAD HOUSE RECIPE
for Halloween or Christmas

 
GINGERBREAD HOUSE RECIPE- Spooky Haunted Halloween House or Santa's Christmas House

Cook Time: 2 hours,
Ingredients:
Cookie Dough:
1-1/2 cups whipping cream
1 teaspoon pure vanilla extract
2-1/2 cups firmly packed brown sugar
2 Tablespoons baking soda
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/3 cups light or dark molasses
9 cups all-purpose flour

Icing Cement:
2 large egg whites
1/8 teaspoon cream of tartar
2 teaspoons water
3 cups sifted powdered sugar


Line 12 x 15-inch baking sheets with parchment paper
Whip cream and vanilla until it holds soft peaks.
Whisk brown sugar, baking soda, ginger, and cinnamon.
Beat in the molasses and whipped cream mixture until well-combined.
With mixer running, gradually add flour, beating until completely mixed.
Lightly flour a pastry board or mat.
Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing.
Drape it over the rolling pin and move to the prepared baking sheet.
Continue rolling the dough to an even thickness on the baking sheet.
Place two thick wooden strips on either side of the baking sheet to support the rolling pin.
An even thickness is important.
You will need 2 cups of dough for each 1/8-inch thickness, 4 cups for each 1/4-inch slab, and 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center.
For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour
For 1/4-inch slabs, bake at 275 F. about 1-3/4 hours
For 3/8-inch slabs, bake at 275 F. about 2-1/4 hours

After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies.
Cut around the pattern with a sharp knife, remove the pattern, continue to bake.

When pieces are finished, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

Decorate your house using icing cement.

 


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