BURLINGTON, Vt. -
Chef Kat Kessler from NECI showed Channel 3 some amazing gingerbread houses and brought in gingerbread cookies to learn how to decorate them. Watch the video for more.
Gingerbread House Dough
6-1/2 c. all purpose flour
1 Tbsp. Cinnamon
2 tsp. Ginger
1 tsp. Cloves
1-1/2 cups karo light corn syrup
8 oz. butter
8 oz. light brown sugar
- In a large mixing bowl combine the flour, cinnamon, ginger and cloves.
- In a saucepan melt together the corn syrup, butter and light brown sugar.
- Stir the melted mixture into the flour mixture to form a dough.
- Wrap in plastic wrap, cool 1 hour before using (can refrigerate, will hold for several days).
- Roll out on floured surface, cut into desired shapes.
- Place on flat, parchment lined sheet tray.
- Bake at 350F until golden brown.
- Cool and assemble.
Royal Icing:
2# powdered sugar, sifted
4 to 5 egg whites
- Combine in stand mixer with paddle, whip until light and fluffy.
- Keep covered with a damp towel while using.
- Store refrigerated when not using.
Bring sugar and water to caramel stage in a large pot.
SLOWLY pour warmed cream into caramel add salt and vanilla
