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Step 2Preparation
PREPARATION:
Cookie Walls:
Line 12 x 15 inch rimless baking sheets with parchment paper or silpats (silicone baking mats)
In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.
In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.
With mixer running, gradually add flour, beating until completely mixed.
Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.
Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. About 4 cups for each 1/2 inch thick piece.
Bake two sheets of dough at a time. Bake until fairly firm in the center; for 1/4 inch thick pieces, bake at 275 F.
Remove from oven after 20 minutes. Position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Don't forget to cut out the pieces for your water catchment system and your sun shading trellises and screen wall! Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake another 40 to 50 minutes depending on how hard you want your cookie to be.
While the pieces are baking, any remaining dough may be rolled out for additional decorative gingerbread house pieces.
When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.
At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house using icing cement (recipe follows).
Icing Cement:
With an electric mixer beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.
Yield: about 1.5 cups icing
Cookie Walls:
Line 12 x 15 inch rimless baking sheets with parchment paper or silpats (silicone baking mats)
In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.
In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.
With mixer running, gradually add flour, beating until completely mixed.
Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.
Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. About 4 cups for each 1/2 inch thick piece.
Bake two sheets of dough at a time. Bake until fairly firm in the center; for 1/4 inch thick pieces, bake at 275 F.
Remove from oven after 20 minutes. Position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Don't forget to cut out the pieces for your water catchment system and your sun shading trellises and screen wall! Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake another 40 to 50 minutes depending on how hard you want your cookie to be.
While the pieces are baking, any remaining dough may be rolled out for additional decorative gingerbread house pieces.
When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.
At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house using icing cement (recipe follows).
Icing Cement:
With an electric mixer beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.
Yield: about 1.5 cups icing
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Dec 20, 2007. 8:35 PMgreenlagirl
says:
Are you serious about the 1.5 hrs? It seems like a v. long time for something just 1/4 in thick --
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Dec 21, 2007. 11:29 AMMichelle Kaufmann (author)
says:
Thanks - see edits we just made. Happy baking!
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