Gingerbread Houses

I will include 3 recipes below, one for the gingerbread, one for the royal icing, and one for the decorative icing.

Hope you enjoy!

GINGERBREAD
2 2/3 C. Firmly packed brown sugar
1 1/3 C. Molasses
3 tsps. Cinnamon
1 tsp. Ginger
4 tsp. All spice
3 sticks of butter
6 tsp. Baking powder
12 C. Flour
4 Eggs, lightly beaten

Preheat oven to 350.
Make templates for gingerbread houses.
In heavy based pan, over low heat, dissolve sugar with molasses, spices, and butter. Slowly and carefully bring to a boil, cool to room temperature, then mix in baking powder. Place flour in very large bowl with a pinch of salt and make a well in the center. Pour in the cooled syrup mixture and eggs. Stir to incorporate. Kneed dough to fully incorporate will be very hard and thick. Split into half or quarters and roll out. Will look shiny and fudgey like a tootsie roll. Use templates to cut out patterns, be sure to cut even so they all match up. Bake at 350 for 25 minutes. Let cool on wire racks.

ROYAL ICING (glue)
Start with
3 C. Powdered sugar
2 egg whites

Add Powdered sugar if needed by the tsp. to desired thickness. You want it manageable but unable to slide once applied. Like frosting plaster. Can add drops of water if too thick to incorporate. You'll want to use this icing to assemble house, and apply all candy and decorations.

DECORATIVE ICING (my cookie icing)
3 C. Powdered sugar
1 tbsp. Light corn syrup
2-3 tbsp. Milk (cold)
1 tsp. Vanilla extract

Thicken to desire, this will be much thinner than your glue icing. Used for layers of snow, icicles, or decorative piping on the outside of the house.

Happy Holiday Homesteading! !!