Ingrédients pour Gingerbread House Dough
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 cup molasses
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- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
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- 1 teaspoon ground cloves
- 1 teaspoon salt
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Comment préparer Gingerbread House Dough
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 cup molasses and 2 large eggs until well combined.
- In a separate large bowl, whisk together 4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Knead the dough into a smooth ball.
- Cover the dough and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out a small portion of the dough to ¼ inch thickness. Use your gingerbread house templates or cut out desired shapes.
- Carefully transfer the cut-out dough pieces to a baking sheet lined with parchment paper.
- Gather dough scraps, place in a bowl, and cover for later use (gingerbread men!).
- Bake for 15-20 minutes, or until the edges are set and the gingerbread is slightly firm.
- Let the gingerbread pieces cool completely on a wire rack before handling. Remove from parchment paper once completely cool.
- Let the baked pieces dry thoroughly overnight before assembling your gingerbread house.
Nutrition Information (Approximate per serving)
Sodium
184 g
Sugar
2591g
Fat
637g
Carbs
414g
