This year we’re following the gingerbread recipe from “How to build a gingerbread house” by Christina Banner. And we’re using the simple house pattern that she provides in the book. We’ll post some pics when the house is complete, but for now I just wanted to post the recipe and why it seems to have worked better than what I did last year.
890 g flour
5 g ground ginger
7 g ground cinnamon
9 g salt
275 g vegetable shortening
150 g powdered sugar
250 g dark brown sugar
450 g molasses
0.5 cup water, more as needed by the tablespoon
Combine flour, ginger, cinnamon, salt and whisk together. In bowl of a stand mixer, combine shortening, powdered sugar, brown sugar, and molasses. Mix on low until combined. Add flour mixture and mix on low until chunky, then add water. Adjust water as needed if dry. Place mixture on a lightly floured surface, and pat into a square about 1.5″ thick. Refrigerate for 1-2 hours. Cut in half. Roll out partway, then place on a prepared piece of foil, and roll out the rest of the way to 0.25″. Cut out pieces using a template.
Bake at 325 F for about 20 minutes. Remove from oven, let cool for a few minutes, the. Re-cut to the templates. This makes a big difference, as you’ll find that the dough has spread and you’ve lost your nice straight lines. Reduce oven to 300 F and bake for another 20-30 minutes until well set. Cool slightly, and remove to a wire rack to cool fully.