- Cooking time10 min
- Prep time30 min
- Portions 60
- 3 1/2 cups all-purpose flour
- 1 1/3 cups whole wheat flour
- 2 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1 tsp. baking soda
- 1 cup (2 sticks) Becel® unsalted margarine sticks
- 1 cup firmly packed light brown sugar
- 1 cup molasses
- 1 cup meringue powder
- 1/4 tsp. cream of tartar
- 3 cups icing sugar , sifted
- assorted candies , such as gumdrops, licorice, mints, candy-coated nuts or chocolates, etc.
|Total Fat||2.00 g|
|Saturated Fat||0.000 g|
|Trans Fat||0.000 g|
|Polyunsaturated Fat||0.400 g|
|Monounsaturated Fat||0.800 g|
|Total Carbs||21.00 g|
|Dietary Fiber||1.0 g|
|Vitamin D||0.000 mcg|
- GINGERBREAD: Combine all-purpose and whole wheat flour, ginger, cinnamon, allspice, nutmeg and baking soda in a bowl; set aside.
- Beat Becel® sticks, sugar and molasses in large bowl with electric mixer until blended. Gradually beat in flour mixture until well combined. Shape dough into 6 balls. Flatten into discs; wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Create your own gingerbread design or follow pattern. On work surface (working with 1 disc at a time), sprinkle flour lightly over 1 disc, then roll between 2 sheets of parchment paper to 1/4-inch (5 mm) thickness. Cut out pattern pieces from discs (i.e., 1 front, 1 back, 2 sides and 2 sides of roof); gather and reroll scraps to cut out cookies or accessories for the house. Transfer cut-outs to parchment paper–lined baking sheet.
- Bake for 8 to 10 minutes or until firm to the touch and golden. Let cool on baking sheet slightly; transfer to rack and let cool completely.
- ICING: Beat meringue powder with 1/2 cup (125 mL) hot water using an electric mixer on low speed for 1 minute. Increase speed to high; beat until soft peaks form, 5 to 7 minutes. Decrease speed to low; beat in cream of tartar. Beat in icing sugar, gradually, until stiff peaks form, adding a few drops of water to thin icing or up to 1/4 cup (60 mL) more icing sugar to thicken. (To assemble the house, use a thicker icing and, for decorating, use a thinner icing.)
- ASSEMBLY: Assemble gingerbread house on cake board, cardboard wrapped in foil or large platter.
- Spoon icing into piping bag fitted with small round tip. Using icing as glue to assemble the house, start with building the four walls; let icing set. Add roof and let icing set completely. Decorate house as desired, adhering candies with remaining icing.
TIP: For best results, dry out gingerbread pieces for at least 2 to 5 days.