Gingerbread for gingerbread houses
From Bonny at YAAPS.
5 c flour
2 tsp cinnamon
2 tsp ginger
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1 c shortening
1 c sugar
1/2 c molasses
2 eggs
Use cardobard or waxed paper, cut 1 pattern for each piece shown. Preheat oven to 350 degrees F. In lg bowl, combine flour, cinnamon, ginger, cloves, baking soda and salt; mix well and set aside. In another lg bowl, beat the shortening and sugar until creamy. Add molasses and eggs; beat until well combined. Slowy stir in the flour mixture until a smooth dough forms. Divide the dough into 3 balls. Place one ball of dough on the back of a cookie sheet. Using a lightly floured rolling pin, roll out the dough to a 1/8 inch thickness. Using the patterns, use a sharp knife to cut out 2 front/back pieces; remove any access dough fr around the pieces. Bake for 10 to 12 minutes, or until lightly browned around the edges. Allow to cool slightly, then remove to wire racks to cool completely. Meanwhile, repeat w anothe rdough ball, cutting and baking two side pieces. Repeat with third dough ball, cutting and baking 2 roof pieces. Form the scraps into a ball, roll out and uct and bake one base piece.
To assemble, melt sugar in cast iron pan, ala Janet’s instructions a year or two ago. Quickly edge of piece into ‘glue’, and stick to the base…continuing until the house is ‘glued’ together.
Use royal icing and pipe over edges to cover sugar glue. We use frosted mini wheats for shingles, sometimes a cornflake wreath recipe (similar to rice krispie bars, only w cornflakes and green food coloring) for shrubs, and assorted candies and cereals for decoration.
After the holidays we put it in the backyard, or on the deck, and watch the squirrels go to town devouring it. Fun!