This charming gingerbread cottage tastes as good as it looks, thanks to the subtle molasses flavor in this easy dough. —Linda Railey, Des Moines, Iowa
Total TimePrep: 50 min. Bake: 25 min. + cooling
- Gingerbread Cottage patterns on page XX:
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 large egg
- 2/3 cup molasses
- 1/2 cup canola oil
- 1/3 cup packed brown sugar
- ROYAL ICING:
- 3-3/4 cups confectioners' sugar
- 4 to 5 tablespoons warm water
- 3 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- Coarse sugar
- Preheat oven to 300°. Cut out patterns for cottage walls and roof.
- In a large bowl, whisk together flour, salt, baking powder and spices. In another bowl, whisk together egg, molasses, oil and brown sugar; gradually beat into flour mixture, mixing well. Press evenly into a well-greased 17x12x1-in. pan. Bake until golden brown and top springs back when lightly touched 25-30 minutes.
- Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools).
- For icing, beat confectioners' sugar, water, meringue powder and cream of tartar on low speed until blended; beat on high until stiff peaks form, 4-5 minutes. (Keep unused icing covered at all times with a damp paper cloth; if necessary, beat again on high speed to restore texture.) Transfer icing to a pastry bag or food-safe plastic bag fitted with a pastry tip.
- Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small jars. Repeat with back wall and a second side wall; let dry. Remove jars.
- For roof, pipe icing along peaked edges of front and back walls; position roof pieces. Let dry. Decorate as desired with remaining icing and coarse sugar.