Gingerbread Houses
This is a family tradition for David's family. Every year every kid in elementary school has one for his/her class, one goes to the office for work, and one stays home for us to enjoy.
| 2 | tsp | Baking Soda |
| 7 | c | All-Purpose Flour |
| 1 | tsp | Salt |
| 1 | tsp | Cloves |
| 1 | tsp | Cinnamon |
| 1 | tsp | Ginger |
| 1 | tsp | all spice |
Sift together and set aside.
| 1/3 | c | Shortening |
| 1 | c | Sugar - Brown |
| 1 1/2 | c | molasses |
Combine shortning, brown sugar, and molasses.
Add 2/3 c. cold water, alternating with flour. Chill.
Roll thin (1/16"), cut, and bake @ 300* for 20 minutes.
When we roll out the gingerbread, we roll it onto a roll and cut mat (Wilton makes the one I like). We also use the large 20" Wilton rolling pin with the guides to make sure we have an even thickness. If you don't have a roll and cut mat, you can put oil on your counter top, cover with wax paper, and roll the gingerbread thin.
Use Royal icing to hold the house together and decorate with candy. We have a traditional way we decorate our houses, but the sky is the limit.