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| Gingerbread
House Dough Adapted from Chris Broberg, Pastry Chef, Lespinasse, NYC Yield: enough for one house 3/4 cup molasses 3/4 cup sugar 2 Tablespoons plus 2 teaspoons ginger 2 Tablespoons plus 2 teaspoons cinnamon 3/4 cup butter, unsalted 1/4 teaspoon baking soda 1 egg 5 1/2 cups plus flour Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda; it will boil up. Pour the molasses mixture over chopped butter in a mixing bowl. Mix to combine. Beat egg, stir into molasses mixture. Gradually add flour. Knead to mix thoroughly, adding enough additional flour to obtain a stiff dough. Divide in two. Press into rectangle-shaped mounds, cover with plastic film and chill. Roll out into rectangles to 1/4-inch thick according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan. Royal icing Adapted from Chris Broberg, Pastry Chef, Lespinasse, NYC Yield: enough for one house (make extra for cookies!) 3 egg whites Pinch cream of tarter 1 pound powdered sugar Place all ingredients in very clean mixing bowl. Turn machine on, and with whisk attachment, combine on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up. Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe. Top of Page. |
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