Gingerbread House

Ingredients

Gingerbread

• 3 1/2 cups (794g) all-purpose flour
• 3/4 tsp cinnamon
• 1/4 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 teaspoon salt
• 1 cup (198g) vegetable shortening
• 3/4 cup (150g) granulated sugar
• 2 cups (672g) molasses
• 1 large egg

Instructions

1. Sift your dry ingredients together, set aside
2. Microwave vegetable shortening (or melt on stovetop in pot) until liquid but not hot
3. In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined
4. Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix
5. Roll out dough onto parchment paper or a baking mat to a quarter inch thick. Try to make the dough as even in thickness as possible.
6. Freeze dough for 20 minutes (optional)
7. Cut shapes out using your templates. Remove excess dough (can be used to re-roll out and make more pieces)
8. Bake in an oven set to 300ºF (150ºC) for 50-60 mins until very firm
9. Once gingerbread is done, remove from the oven and let it fully cool before moving. Your gingerbread is now ready to be assembled!