In the Bender Kitchen: Gingerbread Houses and Royal Icing

CT Style

NEW HAVEN, Conn. (WTNH) -Learn how to make the perfect icing for your gingerbread houses from Joanna Siciliano and Mary Pizzuto of Haddam-Killingworth High School.

Ginger bread house and royal icing recipe

*7 ½ Cups all purpose flour

*3 tsp cinnamon

*3 tsp nutmeg

*3 tbsp ginger

*1 ½ tsp baking soda

*¾ tsp. salt

*¾ cups granulated sugar

Mix all the above and place in kitchen aid mixer

*1 cup molasses – bring to boil on stove top

*6 ¾ oz. brown sugar

*12 oz. butter

Add to Molasses after boils (Melt butter and Brown sugar)

Mix in with dry mixture

*3 eggs

Once you combine the two mixtures add in eggs one at a time

Roll out dough onto a sheet pan with parchment paper ½ inch thick.  Cut out house shapes in dough (do not remove any excess dough) Bake dough at 350 degrees for about 15 minutes or until dough starts to brown a little. (Firms up) (hard cookie)  When dough comes out of the oven re-cut out shapes and let cool.  Remove excess dough when gingerbread has cooled!!!!

Do not cover gingerbread let it sit out and stiffen up!

Royal Icing

8 egg whites

3 pounds (12 CUPS) confectionary sugar

2 tsp. cream of tarter

1 tsp. real lemon juice

Combine all ingredients until completely mixed

Always keep icing well covered and refrigerated when not in use

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