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gingerbread house decorated with candy

Recipe

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Ingredients
 

GINGERBREAD

  • 2 ¾ cups flour
  • ⅔ cups molasses
  • ⅓ cup brown sugar (packed)
  • 2 tablespoons vegetable oil
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • ⅛ teaspoon cloves
  • 1 egg

ROYAL ICING

  • 3 egg whites
  • ½ teaspoon cream of tartar
  • 1 pound powdered sugar

DECORATING

  • candy for decorating (gum drops, candy canes, mints, hard candies, jelly beans, etc.)

Instructions
 

  • Mix all gingerbread ingredients thoroughly and chill for several hours.
  • Preheat oven to 300℉. Line a 16 x 10 baking pan with parchment paper leaving a few inches over the edge to help remove bread from the pan.
  • Roll (press) dough into the pan as evenly as possible and bake at 300 degrees for 20 -30 minutes.
  • Remove bread from pan and cut immediately. Allow the gingerbread to cool completely before assembling.
    cutting pattern for gingerbread house
  • The gingerbread should be very hard when cooled (if necessary, the pieces can be laid back on a cookie sheet and placed in the oven for 5-10 minutes longer). The roof sections will break off if the dough is not thoroughly baked.
  • When ready to assemble make the royal icing.
  • Beat all ingredients in mixing bowl until icing stands in peaks, then keep the bowl covered at all times with a damp cloth as this icing dries very quickly and becomes very hard.
  • Place icing in a decorator bag to pipe on decorations (or a plastic bag with the tip cut off). Or you can use a knife or spoon.
  • Assemble house and attach candies with the royal icing.