Gingerbread House

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