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Gingerbread house cookies
Publicado em: 28/12/2016 - Confeitaria Fina
- wb_incandescent Dificuldade: Média
- timer Tempo de preparo: 0h0m
- local_dining Rendimento: porção
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Nancy Neide F
Ingredientes
1/2 xícara (chá) de açúcar branco
1/2 xícara (chá) de açúcar mascarvo
1 colher ( chá) de gengibre em pó
1/2 colher (chá) de noz-moscada
1/2 colher ( chá) de canela em pó
1/4 colher ( chá) de sal
1 1/2 colher (chá) de bicarbonato de sódio
1 xícara (chá) manteiga na temperatura ambiente 200g
1/3 xícara (chá) leite 80ml
1 xícara de (chá) melaço
3/4 colher (chá) de essência de baunilha
1 colher (chá) essência de limão
4 a 5 xícaras (chá) de farinha de trigo ou mais que baste para o ponto
1 colher ( chá) de gengibre em pó
1/2 colher (chá) de noz-moscada
1/2 colher ( chá) de canela em pó
1/4 colher ( chá) de sal
1 1/2 colher (chá) de bicarbonato de sódio
1 xícara (chá) manteiga na temperatura ambiente 200g
1/3 xícara (chá) leite 80ml
1 xícara de (chá) melaço
3/4 colher (chá) de essência de baunilha
1 colher (chá) essência de limão
4 a 5 xícaras (chá) de farinha de trigo ou mais que baste para o ponto
Modo de preparo
Pré-aqueça o forno a 180o C. Untar uma assadeira com manteiga e forrar com papel manteiga, ou usar tapetes de silicone untados com desmoldante.
Em uma tigela grande, misture bem o açúcar com a manteiga. Em seguida coloque todos os outros ingredientes e misture bem, até encontrar o ponto de soltar das mãos.
A massa fica firme o suficiente, porém macia. Se necessário, aumentar a farinha de trigo até se soltar das mãos. Mas cuidado para não colocar farinha em excesso. Levar a geladeira por 1 hora.
Abrir a massa com o rolo, em cima do tapete de silicone, coberta por um plástico.
Em uma tigela grande, misture bem o açúcar com a manteiga. Em seguida coloque todos os outros ingredientes e misture bem, até encontrar o ponto de soltar das mãos.
A massa fica firme o suficiente, porém macia. Se necessário, aumentar a farinha de trigo até se soltar das mãos. Mas cuidado para não colocar farinha em excesso. Levar a geladeira por 1 hora.
Abrir a massa com o rolo, em cima do tapete de silicone, coberta por um plástico.
Cortar as partes da casinha com moldes da casinha feito em papel cartão, ou com cortadores.
Coloque os biscoitos (partes da casinha) na assadeira já preparada.
Assar durante 10 a 12 minutos no forno pré-aquecido 180o C. Retirar do forno ,esperar alguns minutos para esfriar um pouco, e colocá-los em cima de uma grade.
Pode-se usar o glacê real para a decoração, receita aqui no site, ou usar glacê real industrializado.
Receita e foto de Nancy Neide F
Coloque os biscoitos (partes da casinha) na assadeira já preparada.
Assar durante 10 a 12 minutos no forno pré-aquecido 180o C. Retirar do forno ,esperar alguns minutos para esfriar um pouco, e colocá-los em cima de uma grade.
Pode-se usar o glacê real para a decoração, receita aqui no site, ou usar glacê real industrializado.
Receita e foto de Nancy Neide F
Outra receita
Gingerbread House
recipe makes firm cookies to use in a gingerbread house.
Ingredients
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
For assemblage and decoration:
Melted white chocolate or Royal Icing (recipe follows)
Gumdrops, licorice and peppermint, as desired
Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice
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Directions
Watch how to make this recipe.
Gingerbread House:
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Cut out the following paper patterns for the gingerbread house template:
Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
Bake at 375 degrees F for about 15 minutes until dough feels firm.
Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.
Royal Icing:
Gingerbread House
recipe makes firm cookies to use in a gingerbread house.
Ingredients
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
For assemblage and decoration:
Melted white chocolate or Royal Icing (recipe follows)
Gumdrops, licorice and peppermint, as desired
Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice
Add Checked Items To Grocery List
Directions
Watch how to make this recipe.
Gingerbread House:
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Cut out the following paper patterns for the gingerbread house template:
Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
Bake at 375 degrees F for about 15 minutes until dough feels firm.
Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.
Royal Icing:
Use dry royal icing mix
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
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