Gingerbread House Panels
Discover the Magic of Gingerbread Houses
Ingredients
- 1 cup (252.8 g) brown sugar
- 1½ tablespoons (23.7 g) ground cinnamon
- 2 tablespoons (13 g) ground ginger
- 1½ teaspoons (3.1 g) ground cloves
- ½ teaspoon (3.9 g) salt
- 2¼ cups (532.3 ml) corn syrup
- 8 ounces (217.2 g) butter
- 2½ tablespoons (37 ml) vanilla
- 3½ cups (790 g) all-purpose flour
Instructions
- Preheat oven to 350° F.
- In a mixer bowl fitted with a paddle attachment, combine brown sugar, cinnamon, ginger, cloves, salt, corn syrup, butter and vanilla. Mix until smooth. While mixing, slowly add flour until it all is absorbed.
- Knead dough on a lightly floured surface until smooth. Divide dough into three portions, each portion weighing 20 ounces (567 g) each. This will give you the right size for baking on a half-sheet pan. Roll out each portion, between two sheets of parchment paper, to about 13×18 inches in size.
- Once the dough has been rolled out, you may either continue the recipe or freeze dough right away for later use.
- If using the dough now, allow it to chill in the refrigerator for about 20 minutes before cutting it into shapes. This will make it easier to work with. Cut the dough into the panels needed for your gingerbread house, cutting through the bottom parchment paper.
- Place the cut-out gingerbread pieces on a parchment paper-lined flat half-sheet pan, spacing them at least ½ inch apart.
- Bake at 325° F for 10 to 15 minutes or until pieces begin to look dark on the edges. Avoid under-baking because pieces will be bendy and weak.
- If the pieces are underbaked when you pull them from the oven, bake at 275° F for another 10 to 15 minutes.
