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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mini Gingerbread House Recipe

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This recipe for Mini Gingerbread House is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
GINGERBREAD:
1 c. - light corn syrup
½ c. - brown sugar, firmly packed
½ c. - vegetable shortening
4 c. - all-purpose flour
1 T. - ginger, ground
1 T. - cinnamon, ground

ICING GLUE:
1 c. - confectioners' sugar
¼ tsp. - cream of tartar
1 - egg white
1/3 c. - water, boiling

DECOR:
prepared vanilla frosting, bite-size frosted wheat cereal, striped chocolate candies, various shapes of pretzels, ice cream cones, stiff cardboard,
pastry bag with small & medium round tips
Directions:
Directions:
GINGERBREAD: Preheat oven to 350°. In a small pan, cook corn syrup, brown sugar and vegetable shortening over medium heat, stirring until smooth. In a large bowl, combine flour, ginger and cinnamon. Mix well. Add corn syrup mixture, stirring until dough forms. On a lightly floured surface, roll dough out to a ½ inch-thick rectangle. Cut shapes (see notes for details); place 1 inch apart on baking sheets. Bake 10 to 15 minutes. Place sheets on racks; cool slightly. Trim cookies; cool completely.

MAKING THE HOUSE: For icing glue, in a medium bowl, combine confectioners' sugar, cream of tartar and egg white; add boiling water. Beat until icing holds stiff peaks. Working with the front and sides of house first, generously apply the icing glue along adjoining sides. (It's best to apply icing with a pastry bag fitted with a medium tip, but you can also use a spatula.) Hold the walls upright while the icing hardens. Repeat with remaining sides. Once sides are firmly together, liberally apply icing glue to bottom edges. Attach house framework to the cardboard base. Let icing harden. Next, apply roof. For best results, apply the icing glue to top edges of side, front and back walls. Apply icing glue along peak of roof. Gently press roof pieces in place. Allow icing to harden well before decorating.

DECORATING THE HOUSE: Using a pastry bag fitted with a small tip, pipe decorations onto house. Spread cardboard base with frosting and attach frosted cereal or pretzels as a fence while frosting is still moist. Spread the roof liberally with frosting and attach striped chocolate candies or other sweets as desired. Let icing harden before moving to display area.
Personal Notes:
Personal Notes:
Follow this pattern to cut the gingerbread into appropriate pieces (width x height). ROOF (rectangle): 5 & 7/16” x 4¼”. FRONT & BACK (basically a rectangle with a triangle on top--triangle starts after 3¼” height): 5” x 5 & 13/16”. SIDES (rectangle): 4¼” x 3¼”.

 

 

 

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