Children's Gingerbread House

Recipe View **Day 1: Preparing the Templates & Dough**

Recipe View 1. **Create Templates (15 minutes):** Craft sturdy cardboard templates for your gingerbread house: side wall (4.5 x 8 inches), end wall (4.5 x 5 inches), triangular gable (4.5 x 3 x 3 inches), and roof (4.5 x 9 inches). Secure the end wall and gable templates together with tape.

Recipe View 2. **Make the Dough (20 minutes):** In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Incorporate the lemon zest, lemon juice, and molasses. Gradually beat in the eggs until well combined. In a separate bowl, sift together the flour, baking powder, ginger, and allspice. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

Recipe View 3. **Chill the Dough (1 hour):** Wrap the gingerbread dough in parchment paper and refrigerate for at least 1 hour to allow the gluten to relax and the dough to firm up.

Recipe View **Day 2: Baking & Assembling the House**

Recipe View 4. **Preheat & Roll (15 minutes):** Preheat your oven to 375°F (190°C). On a lightly floured surface, divide the chilled dough into 6 portions, keeping 2 slightly larger. Roll out the 4 smaller portions to match the side and end wall templates; cut out 2 of each shape.

Recipe View 5. **Cut the Roof (10 minutes):** Roll out the remaining dough and cut into 2 rectangular roof pieces using the roof template. Carefully transfer the gingerbread pieces to greased baking trays.

Recipe View 6. **Bake (10 minutes):** Bake in the preheated oven for 10-12 minutes, or until the gingerbread is crisp and golden brown. Let the baked gingerbread cool on the baking trays for a few minutes before transferring them to wire racks to cool completely (approximately 8 hours or overnight).

Recipe View 7. **Make Royal Icing (15 minutes):** Lightly whisk 2 egg whites in a large bowl. Gradually beat in confectioners' sugar (about 5 cups) until the icing is smooth and forms stiff peaks.

Recipe View 8. **Assemble the Walls (30 minutes + 2 hours setting):** Pipe a generous line of royal icing onto a cake board or serving platter. Attach one of the side walls, using extra icing for support. Ice the edges of an end wall and attach it at a right angle to the side wall. Repeat with the remaining walls. Allow the walls to set for at least 2 hours before proceeding.

Recipe View 9. **Attach the Roof (20 minutes + 8 hours setting):** Generously ice the top edges of the walls and carefully position the roof pieces, ensuring they overlap the walls to create eaves. Use additional icing to secure the roof's crest. Let the assembled house set for at least 8 hours or overnight to ensure stability.

Recipe View **Day 3: Decorating!**

Recipe View 10. **Prepare Decorating Icing (10 minutes):** In a large bowl, lightly whisk the remaining 4 egg whites. Gradually mix in the remaining confectioners' sugar to create a thick, spreadable icing for decorating.

Recipe View 11. **Decorate (As long as your heart desires):** Unleash your creativity and decorate your gingerbread house with snow, candies, sprinkles, and any other edible embellishments. Use the decorating icing to adhere the candies and create a winter wonderland.

Recipe View 12. **Final Touches (5 minutes):** Finish your masterpiece with a light dusting of sifted confectioners' sugar for a snowy effect.