Chef's Quick Tips: Gingerbread house windows

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Adrianna from Good Morning Cupcake shows how easy it is to make gingerbread, and it's much tastier than anything you can buy in the store.

Directions

1) Roll out the dough to 1/8-1/6 inch thick.
2) Cut out the dough according to the measurements below. With a small cookie cutter, cut out windows where you see fit.
3) Bake at 350*F until firm (approximately 12-15 minutes).
4) While the pieces are warm, remeasure them and trim off any pieces that may have spread beyond the size needed.
5) Completely cool the cookies before moving on.
6) For the windows, place the cooled pieces on a flat sheet pan lined with parchment. Heat up isomalt in a glass measuring cup in the microwave. Let it sit until the bubbles slow down. Pour the hot sugar into where the windows are supposed to be. Let sit for 2 hours.
7) Make the royal icing by whisking together 2 egg whites with 2 2/3 cup powdered sugar.
8) Place a dampened clean towel over the bowl of royal icing to prevent it from drying out while you work.
9) Using a pipping bag or cut freezer bag, pipe a thick amount of the icing onto the short ends of the cookie pieces. Press the side pieces against the edge of either the front or back pieces. Hold in place for a few minutes until the icing starts to set. Prop up the pieces with cans or tissue boxes while they are setting. Repeat the process until the two sides, the front and the back of the house are glued together. Let this sit for at least two hours before attaching the roof.
10) Remove the supports you put into place and pipe frosting on all of the top exposed edges. Place your roof pieces onto the house. Hold in place for a few minutes until the icing starts to set. Add some royal icing to the seam to help keep the roof together.
11) Wait another 2 hours before decorating starts. Light up the house with LED lights placed inside the house.

 

 

 

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