The Gingerbread dough is edible – but not very tasty. I like this recipe because it’s sturdy and makes a great house. Royal icing should not be eaten – but it is very sticky and holds everything together. Hope you have as much fun making them as we did!
- Roll out your gingerbread dough using a rolling pin. Keep water and flour on hand – the water can patch up any cracks in the dough and the flour will prevent it from becoming too sticky to work with.
- Once the dough is flat and even, generously flour a baking sheet and cut out the walls and roof to your house. Print the attached template and cut it out. Use it as a guide on the dough and cut out around the dough with a knife. You will need to follow the pattern twice to create a full house.
- If you want to add some detail, cut out doors and windows by using a square or rectangular cookie cutter, or just do it by hand.
- Bake your gingerbread in the oven at 350 degrees for 20 to 25 minutes.
- While the gingerbread is in the oven, make the icing for your house by combining 3 egg whites and one box( 1lb) of confectioner’s sugar in a stand mixer. Beat the ingredients together on high for about 3-5 minutes until the icing is glossy and very sticky.
- Begin assembling your house on a piece of cake board or cardboard, using the icing as glue between the walls and slightly on the bottom.
- Allow your house to set for at least 30 minutes and then… Decorate your cookie home with fun, colorful foods and candies!
In a medium microwave-safe bowl, heat corn syrup, and margarine until margarine has melted.
In a large bowl, combine flour, sugar and salt. Add syrup and margarine mixture. Stir to combine.
- Knead the dough until it comes together and then let it rest at room temperature for about 15 minutes before starting to roll it out.