It's also a three-parter: first, the cookie recipe, as it's the one proportioned and (she says!) tested for the sizes of the template, which is part two, and then finally, part three is the recipe for the candy syrup that sticks it together. I'll add though, I do like the royal icing-takes longer to dry, but a little patience goes a long way while baking with kids...
So, if you're novice, you'll like this advice, if not..skip along. When you are baking the pieces, bake the large ones together, and the small ones together, not ALL together--this way you have more control over how baked they are, and can make sure everything's lovely!
Gingerbread Cookies Pick up a bunch of gluten-free candies and let your kids go wild decorating these tasty crispy cookies. Ingredients: 1/2 cup butter or margarine, softened 1/2 cup sugar 1 egg 1/3 cup fancy molasses 1/4 cup cooking molasses or blackstrap molasses (or more fancy molasses) 3 1/4 cups GF all-purpose baking flour 1 1/2 tsp xanthan gum 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cloves 1/2 tsp ground cinnamon Directions: Beat butter and sugar until fluffy, then beat in egg and molasses. In another bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon. Pour half into the molasses mixture, mixing well before adding remaining half. Divide into 4 balls, and shape into flattened discs. Wrap in plastic wrap and refrigerate until firm, about 1 hours (to overnight). Let dough warm slightly, then roll out dough on top of a piece of parchment paper, to a thickness of 1/4-inch. Cut out with cookie cutters then place cookies onto a parchment or silicon lined baking sheet using a spatula. Freeze for 15 minutes until firm. Bake at 325°F for 18 to 20 minutes. Transfer to rack, let cool completely before icing. Decorating Icing - Royal Icing | ||||||
Here's the template! Or, you could just draw your own...having done that, be really sure that you draw and cut square and true--you're building after all:) If you want to get really fancy, then you can also impress a few details, such as windows, or doors, brick work, or roof tile if you feel like taking it to that extent. You can click, and print the template here: http://www.glutenfreeclub.com/Portals/0/portalfiles/Recipe%20Photos/Desserts/GFC_GingerbreadHouse_Download.pdf And now for her candy syrup, from the Almond Brittle Recipe at http://www.glutenfreeclub.com/Recipe.aspx?nid=1954&utm_nooverride=1 "Construction Grade Gingerbread Glue" 2 cups sugar 1/3 cup light corn syrup ½ cup water ½ cup unsalted butter ½ tsp baking soda | ||||||
In a medium size saucepan, bring sugar, syrup, water, and butter to a boil over medium heat. Continue to boil without stirring, until temperature reaches 300°F – this could take from 15-30 minutes. If sugar starts to crystallize on the sides of the pan, brush it down with a wet pastry brush*.
Once the mixture reaches 275°F, watch it carefully as it rises quickly after this point. Because of variations in thermometer readings, and that the temperature of the sugar mixture can continue to rise even after you remove it from the heat, it’s safer to remove the mixture once it reaches 295°F (so you have a bit more working time, and it doesn't set up as fast).
Using a wooden spoon or heat proof spatula, carefully but quickly pour in baking soda and mix vigorously for a few seconds until incorporated (mixture will boil up briefly).
Once the mixture reaches 275°F, watch it carefully as it rises quickly after this point. Because of variations in thermometer readings, and that the temperature of the sugar mixture can continue to rise even after you remove it from the heat, it’s safer to remove the mixture once it reaches 295°F (so you have a bit more working time, and it doesn't set up as fast).
Using a wooden spoon or heat proof spatula, carefully but quickly pour in baking soda and mix vigorously for a few seconds until incorporated (mixture will boil up briefly).
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