Make several sheets depending on how big you want your Gingerbread House.
- 1 Cup flour, plus more
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 Cup butter, plus more
- 1/2 Cup light brown sugar (packed)
- Sift together flour, ginger, allspice, cinnamon and baking powder. In bowl of electric mixer, cream butter with sugar until light and fluffy. Add flour in 3 batches, stirring until thoroughly mixed. If dough seems dry, add 1 to 2 tablespoons water. Press dough into a ball with your hands. Turn onto a lightly floured board and knead it until smooth.
- Roll out dough to 1/4-inch thick (12- by 10-inch) rectangle. Line a baking sheet with foil and grease foil with butter. Set dough on baking sheet and bake until golden, 7 to 9 minutes.
Per Serving (excluding unknown items): 1277 Calories; 93g Fat (65.3% calories from fat); 14g Protein; 98g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 1184mg Sodium. Exchanges: 6 1/2 Grain(Starch); 18 1/2 Fat; 0 Other Carbohydrates.
NOTES: Recipe from "Reader's Digest Complete Guide to Cookery" by Anne Willan
Many pastry chefs today make their house out of heavy-weight cardboard boxes and using Royal Icing, “glue” these sheets to the cardboard frame to add stability. It is an effective method to ensure a stable gingerbread house that will withstand time.