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Swedish Gingerbread House

Use this recipe when assembling our Swedish Gingerbread House How-To.Sweet details like piped icicle boughs of greenery, and a cinnamon-stick woodpile lend realistic charm to a simple cottage. A light dusting of confectioners' sugar mimics freshly fallen snow.

  • servings: 1

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Ingredients

Directions

  1. Step 1

    Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer shapes to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely.

  2. Step 2

    Make caramel syrup, and assemble house.

  3. Step 3

    Place royal icing in a pastry bag fitted with a medium plain tip (No. 5 or 6). Pipe to outline windows, doorway, and edges of chimney, including top and base. Outline the four joining points of house, sides, and top of roof. Decorate roof: Starting at the top, pipe a horizontal line of icing in a scallop pattern, making curves in even intervals; pipe another scalloped line so the peaks join the scallops above them in the middle. Pipe icicles around edges. Dust roof with confectioners' sugar.

Source
Martha Stewart Living, Holiday 2009

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