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Homemade gingerbread house
Ingredients
- 1 cup butter (room temperature)
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup corn syrup
- 1/2 cup 2% milk
- 5 cups all purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
Icing:
- 5 tablespoons of meringue powder (found in cake decorating stores or your local Bulk Barn)
- 1/3 cup water
- 455 grams icing sugar
Directions
- Cream room temperature butter, and brown sugar with a paddle attachment at medium speed for two minutes.
- In a separate bowl, whisk together molasses, corn syrup, and milk.
- Scrape down mixing bowl and add the molasses mixture to above, mix until incorporated.
- In a separate bowl mix together flour, ginger and baking soda. Add this mixture to above on low speed until dough forms together.
- Roll out dough onto a well floured surface. Cut into shapes, and place on a parchment lined baking sheet.
- Refrigerate your tray of cookies for 1/2 hour before baking.
- Preheat oven to 350F.
- Bake at 350F for 17-20 minutes or until dough slightly puffs up, and is golden.
- Let cookies cool overnight before decorating and building your gingerbread house.
For the icing:
- Combine all the ingredients in a mixing bowl and beat at low speed with the paddle attachment until stiff peaks form. Place a damp cloth over the mixture while in use to prevent the icing from hardening.
