Gingerbread

Note: This is construction gingerbread. If you want soft cookies or cake, this is not it. If you want to build the gingerbread design of your dreams, this is the absolute best version for it, in my opinion. This makes about three decent-size houses, approximately 8″ x 10″. The pattern I use is attached at the end.

I will be making this on Twitch.tv/Nascmile throughout the week of December 6th through 10th. We will go from dough to houses, and maybe make some unique creations too. There will also be some charity things, so come hang out!

If you make this, feel free to tag me on Instagram @WordsFlickering – it is fun to see the creations people make through the world!

Whisk together dry in separate bowl:
900 g. flour
8 g. kosher salt
12 g. baking soda
7 g. ground cinnamon

Finely grate: 15-20 g. fresh ginger.

Cream with mixer (dough will get stiff, recommend heavy stand mixer):
200 g. cheap vegetable shortening (crisco, etc.)
425 g. white sugar
200 g. brown sugar

Add one at a time:
4 eggs
60 g. molasses
Grated ginger

Then mix in dry in batches until just mixed. Will be stiff but uniformly colored. May need to scrape down bowl periodically through mixing.

Oven: 350 F/175 C, no convection because it blows the parchment and gets on the cookies, making lines. (If your oven runs a bit cool, use 375 F/190 C.)

Roll dough directly onto parchment, then cut out forms and remove scraps. As you use them scraps will become darker, but can be re-rolled basically indefinitely if kept in a bowl covered with a damp towel. They should be at least 1/8″ thick, more if you are creating a large house. Transfer paper to baking sheet and bake 10-14 minutes until well baked, over is preferred to under for stability. Immediately retrace shapes with a sharp knife (the trimmings are delicious with tea). Let cool completely, then store overnight to cure before construction. If making many batches, do not stack more than 3 high until cured.

Cement (Royal Icing)

6 egg whites, tempered and cooled OR 1/4 c. meringue powder and 3/4 c. water mixed OR egg white powder 6 egg equivalent (I use the latter generally to avoid salmonella worries with kids, especially when making kits)
1 t. cream of tartar
1 t. vanilla

Whisk until frothy. (Again, suggest a heavy mixer for this, or be ready for an arm workout.) Then add in a 2 lb. bag of powdered sugar and whisk on medium for 10-15 minutes. Icing should be very thick, white, and stiff. Keep bowl covered with moist cloth to avoid crust.