Gingerbread Castle Facade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/3 cup boiling water1/2 cup non-hydrogenated shortening 1/3 cup packed dark brown sugar3 tbsp sugar 1/4 cup molasses 1/4 cup honey 2 cups flour1 cup barley flour1 tsp baking soda1/2 tbsp ground ginger1 tsp nutmeg1/4 tsp allspicepinch ground cloves1/2 tsp salt 1 tube Pillsbury sugar cookie dough (or 1 batch of your favourite sugar cookie recipe) ~ 1/2 cup royal icing (I tinted mine brown with a teaspoon of cocoa), OR use melted chocolate (not as sturdy)Sprinkles, etc for decorating2 tbsp vodka 2 tbsp corn syrup
For Gingerbread:
Heat the oven to 375F.
In a large bowl combine water, shortening and sugars. Microwave on HI until melted.
Add the molasses and honey and mix well.
Add the dry ingredients and beat until well combined.
Place a sheet of parchment on a work surface and roll out the dough to 1/4" thick.
Cut along the lines in this template, scaled to 1/3 the size: https://alipyper.blogspot.ca/2012/02/free-gingerbread-castle-template.html . Leave dough in one sheet.
Transfer parchment to a large cookie sheet.
Bake 16 minutes.
Remove from the oven and immediately re-score along the cut marks.
Cool completely, then gently break into pieces along the lines.
Grind leftover cookies for decorating "sand".
---
Base:
Heat oven to 350F.
Roll out the sugar cookie dough on a sheet of parchment and place on a cookie sheet.
Bake 20 minutes. Let cool completely.
---
Assembly:
Use royal icing to "glue" the pieces together (you can also sprinkle with green jimmies for "ivy", etc). Let dry overnight.
Whisk together the vodka and corn syrup and brush all over the sugar cookie sheet.
Sprinkle with sanding sugar, cake sparkles and ground gingerbread to create a landscape.
Attach castle pieces with remaining royal icing. Allow to dry completely.
Serving Size: Makes 1 medium-sized castle
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the oven to 375F.
In a large bowl combine water, shortening and sugars. Microwave on HI until melted.
Add the molasses and honey and mix well.
Add the dry ingredients and beat until well combined.
Place a sheet of parchment on a work surface and roll out the dough to 1/4" thick.
Cut along the lines in this template, scaled to 1/3 the size: https://alipyper.blogspot.ca/2012/02/free-gingerbread-castle-template.html . Leave dough in one sheet.
Transfer parchment to a large cookie sheet.
Bake 16 minutes.
Remove from the oven and immediately re-score along the cut marks.
Cool completely, then gently break into pieces along the lines.
Grind leftover cookies for decorating "sand".
---
Base:
Heat oven to 350F.
Roll out the sugar cookie dough on a sheet of parchment and place on a cookie sheet.
Bake 20 minutes. Let cool completely.
---
Assembly:
Use royal icing to "glue" the pieces together (you can also sprinkle with green jimmies for "ivy", etc). Let dry overnight.
Whisk together the vodka and corn syrup and brush all over the sugar cookie sheet.
Sprinkle with sanding sugar, cake sparkles and ground gingerbread to create a landscape.
Attach castle pieces with remaining royal icing. Allow to dry completely.
Serving Size: Makes 1 medium-sized castle
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 7.8 g
- Cholesterol: 5.8 mg
- Sodium: 117.5 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
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