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Christmas: Gingerbread House - NECCO

Source of Recipe

Necco
Gingerbread Dough---

5-1/2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
3 teaspoons ground ginger
2 teaspoons ground cloves
1 teaspoon nutmeg
1 cup shortening
1 cup sugar
1-1/4 cups molasses
1 large egg
1 teaspoon vanilla

Cream shortening and sugar. Beat in molasses, egg and vanilla until smooth. In another bowl, sift dry ingredients. Gradually stir dry ingredients into molasses mixture. When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended. Separate dough into 4 balls. Wrap each in plastic wrap and chill at least 1 hour, up to 2 weeks.
For baking and construction: You may build your house in stages over a few days' or a few weeks' time. Bake pieces one day, then add decorations at another time, and attach pieces for construction even later.

Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4-inch thickness.

From waxed or parchment paper, cut patterns for 2 side walls, 7 inches wide by 4 inches high; 2 pointed end walls, 5-1/2 inches wide by 8 inches high at the point; 2 roof panels, 8-1/2 inches wide by 6 inches high.

Remove plastic wrap, place pattern pieces directly on dough, leaving at least a 1/2-inch border around pieces. Use a small, sharp knife to cut around pattern edges. Use fingers or small knife to remove scrap dough pieces, leaving cut pieces intact on foil. Cut out doors and windows. Remove paper pattern pieces and place foil directly on a flat baking sheet. Bake at 325 degrees for 10 to 25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch.

Cool gingerbread pieces on baking sheets. Gently peel gingerbread from foil. You may store pieces flat in a cool, dry place, or freeze in an appropriate container.

To construct house: Spread icing directly on a strong piece of cardboard, plywood or a flat, unbreakable tray to cover area where house will be built. Attach candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.

Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form neat angles. You may release your hold when pieces are self-standing. (This should only take a minute or 2.) Store house in a cool, dry place for up to 4 weeks.





Gingerbread House Icing---

3 large egg whites at room temperature (see note)
4-3/4 cups powdered sugar
1/2 teaspoon cream of tartar

Place egg whites in bowl. Add cream of tartar. Sift sugar directly onto egg whites. Beat 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using, to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.
Use the icing as "cement" to put the house together, attach decorations and make icicles and decorative trim. Two 2 to 3 batches are needed to complete 1 house; make each batch separately.

Note: Any fat substance will inhibit the whites from beating, so separate the yolks carefully and keep all utensils grease-free.


NOTE: Order a free Necco recipe booklet with these and other holiday treats by calling (800) 58-NECCO. Necco wafers, nonpareils and other candies are available in isle stores or call (800) 225-5508.