If dough pieces stretch during the transfer process, push them back into shape. Space the pieces on the cookie sheet an inch apart from each other. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets.
Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently.ĭepending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Rub a little flour over the surface of the dough. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. If it sticks to either your rolling pin or the rolling surface, dust with more flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch.Īdd a little flour to the surface of the dough, and check for sticking as you roll it out. Spread parchment paper or wax paper on a large flat surface for rolling. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat. Preheat oven to 350☏, with the oven rack in the middle. Let sit at room temperature for at least 10 minutes before rolling out.Ĭutting and Baking Gingerbread House Pieces: You can make it up to 3 days ahead of time. Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. If dough is too soft, add a little more flour.
Knead (or use your mixer's dough hook) until well blended. Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended.īeat in the eggs, molasses and water until well combined.īeat half of the flour mixture into the molasses mixture until well blended and smooth. Whisk together the dry ingredients in a large bowl, set aside.
#GELATIN SHEETS FOR GINGERBREAD HOUSE WINDOWS PLUS#
Yields- 1 - 7 1/2x3x5 1/2 house plus extra for decorations Gelatin sheets make great stained glass windows.Ĩ.ğrosted Shredded wheat cereal used on a roof looks like snow. Use Cotton Balls pulled apart for snow.ħ. Instead of making Royal Icing, Chef Alekka prefers the Wilton Meringue Powder™ - it is available at most cake supply stores.Ħ. You can cover the base with festive wrapping paper or aluminum foil.ĥ. Use sandpaper to smooth out the baked edges.Ĥ.Ĝhoose a sturdy solid base for your gingerbread house. If you like the results you can save the cardboard pieces for next year.ģ.ěaked gingerbread tends to spread out during baking. Make your template pieces out of a sturdy material like card board. Then pipe over the cooled glue with Royal Icing.Ģ.
If you are not planning on eating the house, assemble the pieces with a glue gun first. Chef Alekka Sweeney from "Give Me Some Sugar" ( came into our ABC7 studio along with a few kids to show us tricks to make your own gingerbread house.ġ.
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