Everyone in our home seems to get involved in the gingerbread effort in some way or another. After all, rolling out several square feet of dough every year (or square meters in other years!) can be rather physically demanding! I made several recipes of dough this year in three different colors for visual interest: a red dough with lots of red food coloring (the paste-y type, not watery bottled version) for the barn; a dark dough for walls and roofs and a lighter brown dough as well. All of the dough was resting in the fridge overnight as I cut out the patterns of the required gingerbread panels on parchment or baking paperâ€¦ While this all sounds daunting, it is actually surprisingly easy to make gingerbread and if you just want a simple house, even a neophyte baker can do this. And your kids will simply remember it for years!
The key is to be organized. Have you patterns cut out ahead of time. Take the dough out of the fridge to thaw for a few minutes before rolling. Roll on baking paper so you can lift the entire panel/piece easily onto a pan. Don’t fret over imperfections, the icing will cover most minor disasters. Make sure you cook the dough enough so it is hard but not burned. Check your pieces against your styrofoam base to ensure you are well on your way. Keep re-rolling the extra dough to make additional shapes and doodads in gingerbread. I made additional cookies that I iced and featured earlier this month. So read on and enjoy as Marketman enters his annual lunatic-like Gingerbread tranceâ€¦