Construction Gingerbread
Makes a medium-sized house with 8-by-6-inch sides, 9 1/2 -by-8-inch front and back, and two 10-by-7-inch roof pieces.
From “The Gingerbread Book,” Allen D. Bragdon (1984, Arco Publishing Inc.)
1 cup vegetable shortening
2 cups old-fashioned molasses
1/2 cup warm water
7 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
3 teaspoons baking powder
3 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
Combine dry ingredients.
Melt shortening, and add molasses and 1/2 cup warm water. Mix in dry ingredients until smooth. If necessary, knead last of flour into dough until smooth and flexible. Chill, then roll dough to about 1/8-inch thickness on cookie sheets. Cut out patterns, remove excess dough from cookie sheets and bake at 350 degrees for about 12 minutes.
Royal Icing
Makes enough to decorate 1 small house.
From www.about.com
1 pound confectioners’ sugar, or more as needed
1/2 cup pasteurized egg whites (about 3 large egg whites)
1/2 teaspoon cream of tartar
Place all ingredients in a large mixing bowl and combine, scraping sides down. Turn the mixer to high and beat until thick and very white. Mixture will hold a peak. This should take at least 7 to 10 minutes.
When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn’t form. Royal icing dries out quickly, so make sure it is covered all of the time. Otherwise, there will be lumps in the icing and they will never pass through an icing tip.