Christmas Gingerbread House Photographic Print
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BASIC GINGERBREAD RECIPE
1-1/2 cups flour
1 tablespoon ground ginger
4 tablespoons light molasses
1 tablespoons light brown sugar
1/4 cup butter
1/2 teaspoon baking soda
1 egg, beaten
Preheat oven to 350 degrees.
In a large bowl, sift the flour and ginger together.
In a saucepan, combine molasses, brown sugar and butter. Heat over medium low, stirring occasionally, until completely melted.
Stir the baking soda into the melted mixture and then add this to the flour mixture along with the beaten egg and mix into a dough.
Knead the dough on a floured surface until it’s smooth and free of cracks. Roll and cut into desired shapes. Bake for 10 – 20 minutes, until a light golden brown.
Egg White Royal Icing (Makes 2-1/2 cups)
White of 1 large egg – at room temperature
2-1/2 cups powdered sugar, sifted
Pinch of cream of tartar
Place the egg white in a large bowl. Slowly stir in half the sugar along with the cream of tartar until the mixture is the consistency of unhipped cream.
Add the remaining sugar, a spoonful at a time. Stir well after each addition.
Stir, but do not beat, until the icing stands in firm peaks when the spoon is lifted out.
This gingerbread recipe is perfect for gingerbread houses as well as gingerbread men and women.
Adorable, delicious, impressive, traditional….what’s not to love?!
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