How To make Gingerbread Dough For Structures
2/3 c Shortening
1/2 c Sugar
1/2 c Blackstrap molasses
1 Egg
3 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 ts Ginger
1 ts Cloves
1/2 ts Nutmeg
Cream shortening and sugar. Add molasses and egg; beat thoroughly. Sift together remaining ingredients and add to liquid mixture. Mix well. If dough does not come together, add water as necessary. (Dough tends to be stiff.) Roll to 1/2" thick and cut pattern for desired structure. Bake at 350 for 15-18 minutes. Be very careful when removing from baking sheets to cooling rack. Let cool thoroughly, then assemble using Royal icing (2 egg whites, 1/2 tsp. cream of tartar, 1/2 to 1 tsp. vanilla, 1 lb. confectioners sugar. Beat until stiff.) A couple of things: Roll out the dough right on the cookie sheets, cut your pieces, and peel away the extra dough. A lot easier than trying to transfer the pieces from rolling board to sheets. Leave some space between pieces; this dough tends to spread a bit. It also has a tendency to crack a little when you take it off the baking sheet if you use a small spatula to move it. I went out and invested in one with a 5"x3" blade. The cookie isn't too sweet, but nice and spicy. I spent the whole day with my mom, helping her make cookies for Christmas gifts. Somewhere around 600 cookies later, I'm finally home.... Anyway, she gave me permission to divulge her gingerbread recipe, so here it is. * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
How To make Gingerbread Dough For Structures's Videos
The BEST Gingerbread Recipe For Gingerbread Houses & More! ~ Recipe & Tutorial
In this video I will show you step by step how to make my favorite gingerbread recipe. This recipe is suited specifically for making gingerbread houses or anything that needs to hold it's structure while still tasting delicious! Enjoy :)
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Gingerbread Recipe
Ingredients US Measurements:
6 cups All Purpose Flour
½ tsp Baking Powder
4 tsp Ground Ginger
4 tsp Ground Cinnamon
½ tsp Ground All Spice
½ tsp Salt
3 Sticks (1½ cups) Unsalted Butter, Room Temperature
1½ cups Packed Light Brown Sugar
2 Large Eggs
1 cup Dark Molasses
1 tbsp Water
Ingredients by weight:
780 grams All Purpose Flour
½ tsp Baking Powder
4 tsp Ground Ginger
4 tsp Ground Cinnamon
½ tsp Ground All Spice
½ tsp Salt
339 grams (12 oz) Unsalted Butter, Room Temperature
330 grams Light Brown Sugar
2 Large Eggs
325 grams Dark Molasses
1 tbsp Water
Directions:
Sift together the dry ingredients and set aside.
Cream together the brown sugar and butter until fluffy (2-4 min). Then add in the eggs, water and molasses and mix until well combined.
Add the dry ingredients in two parts, scraping down the bowl in between each addition.
Divide the dough in two and wrap each section with cling film. Refrigerate the dough for at least two hours, preferably overnight.
After the dough has chilled, let it sit out for a few minutes before rolling it out to a ¼ inch thick.
Preheat the oven to 350F.
I like to set my pieces on a parchment covered baking sheet and into the freezer for 10 minutes before baking. This step is optional, but it helps the cookies maintain their shape while in the oven.
The baking time varies depending on the size of your cookie, so just keep an eye on them as they bake. Large pieces will take about 11-15 minutes and small pieces will take about 6-8 minutes. You know they are done when the edges of the cookie begin to darken.
*Helpful tip when making a gingerbread house or anything that requires precise edges: Immediately after you take a tray of cookies out of the oven, take a knife and cut any sides of the cookie that have spread. You will have to work quickly as this only works when the cookie is hot.
Allow the cookies to cool on the sheet pan for about 10 minutes, then transfer them to a wire rack to cool completely.
How Not to Make a Gingerbread House - Christmas Recipe
A gingerbread house is more or less essential for a Proper Christmas, but this is the first one I've actually made. If you've come to this video expecting an easy recipe for making gingerbread houses, best leave now! I had a tough time making my gingerbread house, and in this video I show you what went right, and what went wrong.
It's hard to know how to eat a Christmas gingerbread house, but basically we treat it as one big biscuit, and nibble bits of gingerbread as we pass it.
But I triumphed in the end - I made a gorgeous-looking gingerbread house, and it didn't taste bad either.
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Gingerbread House Construction & Decoration Trailer
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Learn how to ice and construct a gingerbread house like a professional cookie architect! Featuring giant, award-winning feats of edible engineering, this master class demonstrates the step-by-step process of piping original designs & building both small and large structures either for eating or for long term display.
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Musical soundtrack is Look Busy by Kevin MacLeod (incompetech.com)
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Assembly - Gingerbread House Series
This video demonstrates techniques for assembling small and large gingerbread house structures.
Get the royal icing recipes here:
00:00 Introduction
00:41 Painter's Tape Construction Method
05:21 String & Can Construction Method
07:50 Putting on Additions
08:19 Roofs
10:04 Chimneys
10:49 More Than Four Walls
10:09 Piping Trim
11:54 Multiple Levels
12:46 Round Structures
14:50 Final Assembly
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Musical soundtrack is Music for Manatees by Kevin MacLeod (incompetech.com)
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Gingerbread House: Structural Description
This is the structural description of 2 gingerbread houses, made to perfection in the Hollow this last holiday season 2014. These were the houses taken to the 2014 Vegetarian Thanksgiving Feast at Spaceship Earth. But by the time we arrived at the gathering the mortar had melted and the entire structures collapsed. Fortunately we had filmed them in this descriptive piece known as, The Structural Description of a Gingerbread House
The Ultimate Gingerbread House And Cookie Guide
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