Gingerbread House & Royal Icing

Front, back, 2 roof pieces, 2 side pieces, and a chimney

Julie Webb

ingredients

Gingerbread

1/3 c brown sugar
2/3 c molasses
1/2 c oil
1 egg
2 3/4 c flour
1/2 tsp salt
3 tsp baking powder
1 tsp ginger
1 tsp cinnamon
1/8 tsp cloves

Royal Icing

3 egg whites
1 lb powdered sugar
1/2 tsp cream of tartar

directions

Gingerbread

Mix thoroughly. Chill overnight. Roll dough on oiled foil and place on cookie sheet. Make sure it is big enought for all your pattern pieces. Bake at 300° for 30 minutes. Placd pattern on hot bread and cut immediately. Gingerbread should be very hard when it has cooled. If your pieces don’t harden when cool, put them back in the oven and bake them some more.

Royal Icing

1
Beat thoroughly in a mixing bowl until icing stands in peaks. Add more sugar if necessary to get a good consistency. After mixing, keep bowl covered with a damp cloth at all times as icing hardens fast!
2
HINTS: Egg whites need to be at room temperature to beat well. You will want to make this right before assembling so it will be fluffy.