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.
Martha Stewart Living, Holiday 2009
- Molasses-Gingerbread Cookie Dough (http://www.marthastewart.com/261598/molasses-gingerbread-cookie-dough)
- All-purpose flour, for dusting
- Caramel Syrup (http://www.marthastewart.com/284071/caramel-syrup)
- Royal Icing (http://www.marthastewart.com/284120/royal-icing)
- Confectioners' sugar, for dusting
- 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.
- Make caramel syrup, and assemble house.
- 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.
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