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Christmas Gingerbread House

Gingerbread House

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Gingerbread House 2018g Total Servings: 1

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
2530
Fat / Lipides
12 g
18%
Saturated / Saturé
4 g
20%
+ Trans / Trans
0g
Cholesterol / Cholestérol
475mg
158%
Sodium / Sodium
410mg
17%
Carbohydrate / Glucides
591g
197%
Fibre / Fibres
2g
8%
Sugars / Sucres
566g
Protein / Protéines
24g

20%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
60%
Calcium / Calcium
100%
Iron / Fer
15%
Niacin / Niacine
5%
Thiamine / Thiamine
30%
Riboflavin / Riboflavine
25%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Gingerbread House 2018g Total Servings: 1

Amount Per Serving
Calories
2530
Calories from Fat
108
% Daily Value *
Total Fat
12 g
18%
Saturated Fat
4 g
20%
+ Trans
0g
Cholesterol
475mg
158%
Sodium
410mg
17%
Total Carbohydrates
591g
197%
Fiber
2g
8%
Sugars
566g
Protein
24g

Vitamin A 20% • Vitamin C 2%
Calcium 60% • Iron 80%
Thiamine 5% • Riboflavin 25%
Niacin 15% • Folate 15%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

20 mins

Total time

120 mins

Ingredients  

Dough (Need 2 Batches)

1 packages Kinnikinnick Sugar Cookie Mix (454 g)

1 tbsp ground ginger (5 g)

½ tsp cloves (1 g)

½ cup margarine (113 g)

1 tsp pure vanilla extract (2 g)

⅓ cup molasses (111 g)

¼ cup brown sugar (55 g)

1 large egg (56 g)

Icing (Need 1 Batch)

3 egg whites (99 g)

3¼ cups icing sugar (325 g)

Note

  1. You'll need two batches of dough for this gluten-free gingerbread house. For best results mix dough in two separate batches.
  2. Download Gingerbread House TEMPLATE

Cookie Dough

  1. In a medium bowl combine margarine, molasses, brown sugar and vanilla. Cream until light and fluffy.
  2. Add egg. Mix until incorporated.
  3. Slowly add Kinnikinnick Sugar Cookie Mix ginger and cloves. Mix until combined (pea size texture).
  4. Finish mixing dough on counter with hands until smooth.
  5. Form dough into a log. Cover with plastic wrap and refrigerate for 30 minutes.

Rolling Out Cookie Dough

  1. Preheat oven to 350°F (176°C). Line 2 baking trays with parchment paper.
  2. Roll dough on a lightly floured surface about ¼” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out pieces).
  3. Using gingerbread house stencil to trace and cut out pieces.
  4. Use a pallet knife to help reshape and move cut outs to parchment lined baking tray. Cut out pieces need to be as straight as possible (this will help with assembly).
  5. Bake in preheated oven. Times vary depending on size.
  6. The door and chimney pieces take 7 minutes to bake.
  7. The back, front, sides and roof pieces take 14 - 17 minutes (times may vary depending how thick or thin your pieces are).
  8. Remove from oven and cool on pan completely prior to assembly.

Icing/Assembly

  1. In a medium bowl whip egg whites to soft peak.
  2. Slowly add icing sugar 1 cup at a time.
  3. Assemble with royal icing using a pallet knife or piping bag.
  4. Allow each side to set in place before adding the next piece.
  5. Make sure all 4 sides are secure before building roof.
  6. Let set before decorating.
  7. Decorate with your favourite gluten-free candies.

Yields: 1 gluten-free gingerbread house

 


Tips & Variations

  • There will be some left over dough. Use for decorations or gingerbread cookies.

 

 

Stock up your pantry

Sugar Cookie Mix

Sugar Cookie Mix

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

For perfect cookies every time. Fun for the holidays and the kids to decorate. VEGAN.

Read More
All Purpose Flour Blend

All Purpose Flour Blend

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

Read More

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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