When my oldest son had to make a castle for school, he had the brilliant idea of making it out of gingerbread. So, we now have proof that he did get some of my genes! Luckily, someone had pioneered this adventure before, and I found a lovely blogger who really mapped out the whole project for us. And, I found an amazing gingerbread recipe. It reminds me of a gingery graham cracker, and it is chewy and almost tastes like honey. So good.
This whole castle, after taken to school and graded, went down in a matter of minutes by a crowd of six-graders and siblings. It was delightful to watch, and incredibly messy to clean up! This recipe comes from alipyper.blogspot, who also gives a template for the castle, if you have need! But we will make this again soon, just for snacking.
Gingerbread House Recipe
Makes one large gingerbread house or one sheet of gingerbread for snacking!
3/4 c. unsalted butter, room temperature
1 c. sugar
1 egg, slightly beaten
1/4 c. dark molasses
2 c. flour
1/2 t. salt
1 T. ground ginger
1 t. ground cinnamon
Preheat oven to 350º F.
Cream butter and sugar. Add slightly beaten egg and dark molasses. Mix well. Add dry ingredients and mix well. Cookie dough should pull away from the edges of the bowl, but should not be too dry (If you are rolling out the dough for cut out gingerbread cookies, add a bit more flour so that the dough is stiffer). Turn out dough onto an ungreased 18″ x 13″ x 1″ cookie sheet [I parchment for precaution] and flatten dough, completely covering the bottom of the pan. Smooth it, then lay out gingerbread house pieces and score the pattern with a sharp paring knife.
Bake for 12 – 14 minutes, rotating pan halfway through baking. Gingerbread is done when the top is golden brown. As soon as you remove the cookie sheet from the oven score the pattern pieces again. Allow cookie sheet to cool 15 minutes. Carefully remove the excess gingerbread pieces, then using a metal spatula carefully remove the gingerbread house pieces to a cooling rack and cool completely.