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The Butcher and The Baker’s Gingerbread


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3 cups flour

3/4 tsp baking soda

1/2 tsp cinnamon

1/8 tsp ground cloves

1/2 cup butter, softened

1/2 cup sugar

1 egg

1/2 cup molasses

1 tsp vanilla

1/8 tsp ginger

Royal icing



Sift together flour, baking soda, cinnamon and cloves; set aside.

In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar; beat until combined. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and all off the flour mixture.

Cover; chill dough 3 hours or overnight.

Preheat oven to 375*F

On a lightly floured surface roll dough to about 1/4″ thickness. Cut dough using the house measurements below.

For the sides, roof, and base to the following sizes:

Roof (2): 7″ x 5″
Side Walls (2): 4″ x 6″
Front/Back (2): 4″ x 4″x 7″ (at the highest peak)

Arrange the cutouts about 1″ apart on a cookie sheet lined with parchment paper.

Bake for 6-8 minutes or until edges are firm and bottoms are light brown.

Transfer to wire racks; cool.

Spoon royal icing into a piping bag and pipe designs onto gingerbread panels. Let dry.
Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.

Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few minutes until the icing starts to dry.

Dry completely, ideally overnight.

Place the gingerbread house on a white or silver platter covered with powdered sugar or coconut to make a snowy effect.

Using your favourite candy and chocolate assemble and decorate a cozy candy shack for eating and/or displaying.