Gingerbread Holiday Depot
Gingerbread
8 1/2 cups all-purpose flour, divided
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 14/ cups margarine (2 1/2 sticks)
1 bottle (16 ounces) dark corn syrup
1 1/2 cups dark brown sugar, firmly packed
Additional flour for rolling
Brown icing
1 pound box confectioners' (powdered) sugar
1/2 easpoon cream of tartar
3 tablespoons cocoa powder
3 egg whites (1/3 cup)
White/colored icing
1 pound box confectioners' (powdered) sugar
1/2 teaspoon cream of tartar
3 egg whites (1/3 cup)
Red, forest green food colors
Oven temperature: 350 degrees.
Use large baking sheets, half-sheet pans (12 by 18 inches) or jelly roll pans (10 by 15 inches). Measure and cut parchment paper to fit baking sheets.
For the gingerbread: In large bowl, whisk together 4 cups flour and spices. Set aside.
In medium saucepan over low heat, melt margarine. Add corn syrup and brown sugar. Stir until smooth. Remove from heat.
Pour sugar mixture into flour. With electric mixer on low speed, beat until just combined. Scrape bowl well. Increase speed to medium and mix in 2 cups flour. Scrape bowl well. Add remaining 2¨ cups flour and stir with spoon until combined. Scrape bowl well.
Turn dough onto floured table/counter. Gently knead smooth, about 30 seconds. Divide dough into 4 pieces and shape into 5-by-6-inch rectangles. Wrap in plastic and chill 2 hours or overnight.
Roll and cut into desired pieces and bake as outlined in column.
For the brown icing: In medium bowl whisk together powdered sugar, cocoa powder and cream of tartar. Add egg whites and beat on low speed until combined. Increase speed to high and beat until icing stiff peaks form. Press plastic wrap directly on icing surface to keep from drying out. Set aside.
For the white/colored icings: Follow above directions omitting cocoa powder. Transfer 1 cup icing to small bowl. Tint with forest green color. Cover icing surface with plastic wrap. Set aside.
Spoon ? cup icing to small cup; tint with red color. Cover surface and set aside. Cover surface of remaining white icing and set aside.
Cutting and baking the gingerbread: While dough chills, draw pattern pieces on white construction paper to scale as shown. Mark all pieces to identify and note number of each piece to cut.
On lightly floured parchment paper (cut to fit baking sheets) roll dough to ¼ inch thickness. Keep remaining dough chilled. Lightly dust under dough as rolling. Cut front, back and sides of house first. Lay patterns on dough, ¾ inch apart. With Xacto knife, cut around patterns using ruler as straight-edge guide. Gently remove patterns and excess dough; wrap dough trimmings and chill for later. Slide parchment paper onto baking sheet. Chill in refrigerator for 15 minutes or 5 minutes in freezer. Using Xacto knife cut out doors and windows on front, bay windows on sides as desired. Back wall should be solid. Place front doors and bay window pieces on separate parchment lined sheet to bake later. Chill.
Bake front, back and sides of house 18 to 20 minutes until very firm and light golden brown. Should dough bubble, gently smooth with spatula or potholder. Cool completely before removing from pan.
Repeat for roof and porch pieces. Cut bay window sides and roofs, top and bottom porch supports, porch stairs and bay window side porch rails. Place on cookie sheet with front doors and bay windows. Chill 15 minutes. Cut 2 vertical pane windows out of each bay side and 4 pane windows out of each bay window. Score doors as shown on pattern and cut criss-cross pattern in bottom porch supports and porch rails.
Bake smaller pieces 15 to 18 minutes until very firm and light golden brown. Use dough scraps for cutout stars, people, etc. Cool completely.
Baker's note: This gingerbread recipe is specially designed for house construction. It does not contain eggs or leavening which would cause the dough to puff while baking. The dough bakes dry and hard and while edible, is not suitable for eating. Satisfy guests with other gingerbread cookies and treats served alongside the Holiday Depot.