Cookie/House Parts
1 c shortening
1 c sugar
2 eggs, lightly beaten
1 1/4 molasses (fancy, dark, blackstrap, cooking, etc, whichever is fine)
5 1/2 c flour
2 tsp ginger
1 tsp each BSoda, salt, cloves and cinnamon
Mix dry ingredients
Beat shortening, sugar, eggs and molasses until well combined then beat in dry ingredients
Knead dough on working board then divide into two portions
Flatten each portion into a disk, wrap in plastic wrap and chill in the fridge for at least 2 h
Fondant
1 bag of mini marshmallow (454 g)
750 g icing sugar
2 tbsp water shortening
Mix marshmallow with water, melt in microwave in 30 seconds interval until totally melted
Add in icing sugar, stir
Dump on greased working board and knead until elastic and smooth, wrap with plastic cling and let rest overnight at room temperature before using
Gingerbread Clay
2 C BSoda
1 C Corn Starch
1 1/2 C Water
Cinnamon, ginger, and clove spices to color and scent (use more cinnamon than the other spices), 2 tsp each at least
Mix all ingredients in a pot and stir over medium heat continuously until clay like consistency (like mashed potatoes). Take off from heat and cover with damp towel until cool enough to knead.
Knead and mold/cut as you pleased
Edible Glue/Royal Icing
3 oz pasteurized egg whites from carton
1 tsp vanilla/lemon extract
4 c icing sugar
Beat egg whites and extract until frothy then beat in icing sugar gradually until well combined and shiny, on low speed
Turn up speed to high and beat until firm peaks
Store in rubbermaid or similar container, do not expose to air or it will be dry
Prepare a design, trace/draw on hard paper, cut. This will be your template.
Take out a dough from fridge and roll flat between two parchment paper.
Place your template on dough, cut and place dough on baking sheet that is lined with parchment paper
Bake on 325 F for 12-15 mins until golden and firm to the touch
Transfer to rack and let cool completely
Repeat step for the other disk, for other pieces needed
Start decorating!
Gingerbread House
Ingredients
Cookie
- 1 c shortening
- 1 c sugar
- 2 eggs lightly beaten
- 1 1/4 molasses fancy, dark, blackstrap, cooking, etc, whichever is fine
- 5 1/2 c flour
- 2 tsp ginger
- 1 tsp each BSoda salt, cloves and cinnamon
Fondant
- 1 bag of mini marshmallow 454 g
- 750 g icing sugar
- 2 tbsp water shortening
Clay
- 2 C BSoda
- 1 C Corn Starch
- 1 1/2 C Water
Royal Icing
- 3 oz pasteurized egg whites from carton
- 1 tsp vanilla/lemon extract
- 4 c icing sugar
Instructions
Cookie
- Mix dry ingredients
- Beat shortening, sugar, eggs and molasses until well combined then beat in dry ingredients
- Knead dough on working board then divide into two portions
- Flatten each portion into a disk, wrap in plastic wrap and chill in the fridge for at least 2 h
Fondant
- Mix marshmallow with water, melt in microwave in 30 seconds interval until totally melted
- Add in icing sugar, stir
- Dump on greased working board and knead until elastic and smooth, wrap with plastic cling and let rest overnight at room temperature before using
- Cinnamon, ginger, and clove spices to color and scent (use more cinnamon than the other spices), 2 tsp each at least
Clay
- Mix all ingredients in a pot and stir over medium heat continuously until clay like consistency (like mashed potatoes). Take off from heat and cover with damp towel until cool enough to knead.
- Knead and mold/cut as you pleased
Icing
- Beat egg whites and extract until frothy then beat in icing sugar gradually until well combined and shiny, on low speed
- Turn up speed to high and beat until firm peaks
- Store in rubbermaid or similar container, do not expose to air or it will be dry
House
- Prepare a design, trace/draw on hard paper, cut. This will be your template.
- Take out a dough from fridge and roll flat between two parchment paper.
- Place your template on dough, cut and place dough on baking sheet that is lined with parchment paper
- Bake on 325 F for 12-15 mins until golden and firm to the touch
- Transfer to rack and let cool completely
- Repeat step for the other disk, for other pieces needed
- Start decorating!
