Gingerbread for Gingerbread House Kit Makes enough for 5 small house kits.
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups unsulfured molasses
6 cups all-purpose flour
Directions
In a large bowl, sift together flour, baking soda, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.
Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges.
1. Pour royal icing mix into large bowl. Add 3 1/2 to 4 Tablespoons
water; beat with whisk or hand mixer until peaks form.
Put icing in pastry bag. Snip less than 1/4 inch off tip of bag.
Twist large end of bag and apply gentle pressure to dispense
icing in the desired quantity.
2. Using icing as glue, first stand the 4 walls of the house. Let
dry two minutes. Use cans or jars to support walls as the icing
dries. Attach 2 roof pieces with icing; let dry.
3. Decorate with icing and candies. Keep a damp paper towel
around tip of pastry bag to keep icing from drying in the bag.
To store overnight, wrap in damp paper towel, seal in plastic
bag, and refrigerate.
