1. Prepare the Gingerbread Dough:
a. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
b. Add the molasses, ground cinnamon, ground ginger, and salt to the butter-sugar mixture. Mix well until all the ingredients are fully incorporated.
c. Gradually add the water to the mixture, continuing to mix until it forms a smooth consistency.
d. Gradually add the flour to the wet ingredients, one cup at a time, mixing well after each addition.
2. Preheat and Roll Out the Dough:
a. Preheat your oven to 350°F (175°C).
b. On a floured surface, roll out the chilled gingerbread dough to a thickness of about 1/4 inch.
c. Using a gingerbread house template or your desired shapes, cut out the walls and roof pieces for your gingerbread house.
d. Transfer the cut-out pieces onto a parchment-lined baking sheet.
3. Bake the Gingerbread:
a. Bake the gingerbread pieces in the preheated oven for 25-30 minutes or until the edges are lightly browned.
b. Allow the gingerbread pieces to cool completely on a wire rack before assembling the house.
4. Prepare the Royal Icing:
a. In a clean, dry bowl, whisk together the egg whites and cream of tartar until frothy.
b. Gradually add the powdered sugar to the egg white mixture, beating on low speed until smooth and stiff peaks form.
c. If the icing is too thick, add a little water; if it's too thin, add more powdered sugar until you reach the desired consistency.
5. Assemble the Gingerbread House:
a. Using the royal icing as glue, assemble the gingerbread house by attaching the walls and roof pieces. Allow it to set for at least 1 hour before decorating.
*Note: Be sure to store any leftover royal icing in an airtight container as it can harden quickly. If needed, you can reconstitute it by adding a little water and re-mixing.
* Click Here for Gingerbread House Template
