# Components:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites or 4 tablespoons pasteurized egg whites
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter and brown sugar until light and fluffy. Add molasses and egg; mix until fully combined.
03 - In a separate bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
04 - Gradually add dry ingredients to wet mixture, mixing until a smooth dough forms.
05 - Divide dough in half. Roll each half between parchment sheets to 1/4 inch thickness. Using templates, cut dough into panels: 2 walls (4x6 in), 2 roof pieces (5x7 in), and 2 side walls (4x5 in).
06 - Transfer panels to prepared baking sheets. Bake for 12 to 15 minutes until edges are firm. Cool completely on wire racks.
07 - In a large bowl, beat egg whites until foamy. Gradually add powdered sugar and lemon juice, beating until thick and glossy. Transfer to a piping bag fitted with a small round tip.
08 - Pipe icing along panel edges and join to form the structure. Hold pieces for a few minutes until set, then allow to dry for 30 minutes.
09 - Use remaining royal icing to pipe details and attach candies, shredded coconut, and mini marshmallows as desired. Let house dry until icing is firm before display or serving.
