Directions: |
Directions:In a pot, mix molasses, brown sugar, and butter. Heat until it just comes to a boil. Remove from the stove and cool. When lukewarm, add egg and mix until it disappears.
In a large mixing bowl, sift flour, baking soda, baking powder, and salt. Stir in cloves, cinnamon, and ginger until thoroughly mixed. Make a well in the center of the flour mixture. Add in molasses mixture. Mix until dough is one color.
Knead dough about eight times on a lightly floured surface. When dough is smooth, wrap in plastic wrap. Let dough rest, at room temperature, for a few hours. You can make the dough ahead of time and refrigerate. If you do so, allow the dough to come to room temperature for 3 hours.
Preheat oven to 375°F. Lightly oil the backs of 2 cookie sheets.
Roll dough out to ⅛-inch thickness on the back of the cookie sheet. Cut shapes out. Cut one 5 x 5 ¾-inch rectangle out of cardboard to use a template for the base; do not use to make a cookie. Cut two 4 ½ x 7-inch rectangle for the roof. Cut two 4 ⅝ by 6-inch rectangle for the sides of the house, add windows if desired. Cut two 5 ⅛ by 7 ½-inch rectangle for the front and back of the house, the pitch for the roof should start 4 ½ inches up the side, add windows and doors as desired.
Peel off the extra dough. Keep extra dough in a bag to use for additional pieces or cookies.
Cook in oven, checking after 10 minutes. The gingerbread should be crisp all the way through.
Cool on pan for 15 minutes. Loosen pieces. Lay flat on a cooling rack to cool. Dry cookies overnight before decorating.
You can use sugar melted with a small amount of water to the hard crack stage 300°F to 310°F to attach the house together. Be very careful.
Attach decorations with royal icing. |
This recipe for Gingerbread House is from