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This recipe includes 3 patterns for your gingerbread — 1 side wall, 1 front and back wall, 1 roof. Print out 2 copies of each pattern, then cut the shapes out of each one. Heat the oven and cut out the house pieces. Arrange 2 racks to divide the oven into thirds and heat the oven to 300°F. Get out three baking sheets.

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Let's make an amazing gingerbread house together! This tedious but fun classic Christmas craft is doable with some planning and a little help, and that's whe.

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Gingerbread. Print out my and cut out the shapes or design your own house. Set aside. Preheat oven to 350 °F. Cream butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment. Add the molasses and mix well. Add the cinnamon, ginger, cloves, salt, and 1 cup of the flour, mixing until combined.

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To assemble the gingerbread house, pipe along the base and edges of the front wall and one side wall. Position the pieces at a 90° angle and place on the cardboard base. Prop up the pieces with small jars or cans. Repeat the process with the back wall and a second side. Let royal icing dry for 30 minutes.

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Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Claudia Cash. Combine the wet and dry ingredients, and knead the dough:

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In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, gingerbread spice, and salt. Set aside. In a medium saucepan over medium-low heat, melt the unsalted butter, then add in the granulated sugar and full flavored molasses.

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Preparation. Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides. Meanwhile, sift together the dry ingredients — the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half.

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November 27th, 2007. Every year I promise myself I'll make a gingerbread house for the holidays, and every year I get way too wrapped up in other projects to even think about attempting it. This year I'll bypass the guilt entirely and just play with the new Allsorts-created online gingerbread house builder! Link.

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Gingerbread house. Cream the butter and sugar together in a large bowl or in the bowl of a stand mixer until light and fluffy. Add the egg and golden syrup and combine. Add all other ingredients and mix together on low speed until well combined. Split dough in half and shape each half into a disc.

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Step 1. Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides. Step 2. Meanwhile, sift together the dry ingredients — the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half.

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Place the roof panels and support them while the icing sets (again, only a few minutes if you're using royal icing). Finish with a thick line of icing along the top where the roof panels meet. Allow the icing to fully set in a dry place before adding decorations. This could take a few hours, or overnight.

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Instructions. METHOD. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hours or overnight or until easy to handle.

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Preheat the oven to 325 F, and position a rack in the center of the oven. Line several baking sheets with parchment paper. In a saucepan, combine the sugar, molasses, ginger, allspice, cinnamon and cloves. Over medium heat while stirring frequently with a silicone spatula, bring the mixture to a boil.

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Take the end of a gingerbread house (one of the pointed end pieces) and pipe a thick line of icing along the bottom. 10. Set it on your board where you want it to be and use tin cans to help support it. 11. Pipe a thick line of icing on three sides (two short and one long side) of a side wall piece of the house. 12.

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Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

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Cover the dough in plastic wrap or sealed in plastic bags. Chill for at least 30 minutes or until firm. Preheat the oven to 375 degrees. Roll out the dough and use cutters to create the different star shapes. Prepare a baking sheet with parchment paper and place the gingerbread pieces on the prepared sheets to bake.