Gingerbread Cottage

Name: Gingerbread Cottage
Ingredients: 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; 3-3/4 cups confectioners' sugar; 4 to 5 tablespoons warm water; 3 tablespoons meringue powder; 1/2 teaspoon cream of tartar; Coarse sugar

15 ingredients

6 steps

Ingredients

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
3-3/4 cups confectioners' sugar
4 to 5 tablespoons warm water
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
Coarse sugar

Directions

1

Preheat oven to 300°. Cut out patterns for cottage walls and roof.
2

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.
3

Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools).
4

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.
5

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.
6

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.