When rolling out gingerbread dough, we recommend attaching one end of the parchment paper to end of countertop with tape. Parchment makes it easier to roll and transfer pieces between the counter, cookie sheet and cooling rack. Transfer dough cutouts and parchment to large cookie sheet.ĮXPERT TIP: Typically, we consider parchment paper a nice-to-have, rather than need-to-have, but not in this recipe. Remove pattern pieces remove dough scraps, and reserve for rerolling. (See photo below.) Cut around pattern pieces with pizza cutter or sharp knife. Place two side-wall pattern pieces on dough, at least 1/2-inch apart. On lightly floured 16x12-inch piece of cooking parchment paper, roll one dough disk 1/4-inch thick, into 12x9-inch rectangle. Remember to print out the template to make cutting out your pieces easy.ġ. These are also good steps to take ahead of time, if possible. Depending on your style of stand mixer, you may also need to mix the last amounts of flour by hand if you notice that the motor seems to be working too hard. Since all mixers vary, you’ll want to be sure the mixer’s motor can handle it the beating and mixing time may take a little longer. A combination of an electric hand mixer and mixing by hand may also be used. Refrigerate at least 2 hours or up to overnight.ĮXPERT TIP: We tested this recipe with a 5-quart electric stand mixer. Divide dough into 4 equal portions shape into round disks and wrap in plastic wrap. On low speed, beat in one-fourth of the flour mixture until mixed well, repeating in one-fourth amounts of flour mixture, beating well after each addition, until mixture forms into a ball. Reduce speed to low beat in molasses and 1 1/8 cups cold water until mixed well. In bowl of a 5-quart (or larger) electric stand mixer fitted with paddle attachment, beat shortening and brown sugar on medium speed, scraping bowl occasionally, until light and fluffy. In large bowl, mix flour, baking soda, ginger, allspice, cinnamon, cloves and salt. People-shaped cookie cutters, if desiredĭough will roll out better after a rest of at least 2 hours, so do this step ahead if possible.ġ.Cans or bottles (for propping up house from the inside).Decorator bag and small round tip (check your craft store or substitute a resealable plastic bag with one of the corners snipped off).Look for the more specialized items in the cake decorating section of your local craft store see notes below. We used the items below to decorate our house, but let your creativity guide you. Raid the cake decorating aisle of your craft store or the candy aisle of your grocery store to find decorations. If you don’t think you’ll use meringue powder or cream of tartar for anything besides this recipe, look for these items in the bulk section of your grocery store. 2 clear hard fruit candies (red, yellow, blue or green).10 1/2 cups Gold Medal™ all-purpose flour.As for equipment, you probably have most of what’s needed, particularly if you bake often.Īll the baking ingredients below are easy to find at most grocery stores. For the few that are not, we’ve included notes to help you find what you need (or hack another solution). Though the list is long, ingredients called for are standard. What You’ll Need for Making a Gingerbread House Printable Gingerbread House template-print on 8.5x11-inch paper then cut out your pieces for a perfectly proportioned house. First, print out the template and read through the recipe. It’s time to gather your ingredients and equipment.
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