Paper for patterns,
Cardboard, masking tape,
Aluminum foil,
Gingerbread Dough (recipe
-follows)
Royal Frosting (recipe
-follows)
Candy sticks, hard candy
“holes”
Colored sugar, dried fruit,
Nuts
Pointed ice cream cone for
-steeple (opt.)
Cotton batting and
Artificial trees
1. Make patterns: From paper, draw and cut out two 6 by 3 1/2-inch
rectangles; label one “horizontal side” and the other “vertical side.” Fold
the vertical side in half lengthwise to make a 6 by 1 1/4-inch rectangle.
Label one short edge “top” and the other “bottom.” Along the 6 inch cut
edge, measure and mark a point 3 1/2-inches up from bottom. From that mark,
draw and cut a diagonal line to the top folded corner. Open pattern.
2. Make cardboard frames: For each building (dough recipe makes 3), from
cardboard, cut out 2 vertical sides, 2 horizontal sides, one 6 by 3
1/2-inch rectangle for base, and two 6 1/2 by 3 1/2-inch rectangles for
roof. Tape sides together (alternating horizontal and vertical) and stand
up to make a box; tape securely onto base. Tape two 6-inch sides of roof
pieces together and set aside. (Cardboard roof will be frosted and placed
last.)
3. Prepare Gingerbread Dough. Heat oven to 350’F. Cover 3 large baking
sheets with aluminum foil. On prepared sheets, roll out gingerbread dough
(onethird on each) to 1/8-inch thickness.
4. Using paper patterns as a guide, cut gingerbread to make 2 horizontal
and 2 vertical sides for each building, leaving 1/4 inch between pieces.
Remove and reroll trimmings; cut out doors, windows, window boxes,
shutters, signs, and other decorative pieces, as illustrated or design your
own. Place doors, windows, and other decorative pieces on gingerbread
sides, making the front of some buildings on the horizontal side and some
on the vertical side. Using knife, score gingerbread pieces to resemble
shingles, bricks, or stone. Score doors and windows.
5. Bake gingerbread pieces 12 to 15 minutes or until firm and golden brown.
While still warm, measure against pattems and trim off excess caused by
expansion during baking. Cool gingerbread on flat surface.
6. Prepare Royal Frosting. Spread some Royal Frosting on cardboard frames.
Press gingerbread side pieces onto frames. Tie a piece of yarn, string, or
ribbon around building to hold gingerbread in place until secure. Set aside
at least 30 minutes.
7. When sides are secure, remove yarn. Set each building on a piece of
aluminum foil. Stir frosting; spoon some into decorating bag fitted with
1/4-inch-wide round or star tip. Pipe a border at all corners of buildings,
decorate sides with frosting, candy, colored sugar, dried fruit, or nuts.
Print signs, if desired. Pipe some frosting along top edges of sides to
attach cardboard roofs; press roofs into place.
8. Generously frost roofs with remaining frosting to cover cardboard. Press
candy onto roofs to resemble chimneys. Add additional candy decorations, if
desired. To make church steeple, if desired, cut out 2 V-shaped openings
opposite each other in open end of ice cream cone, then place cone over
point of roof and secure with frosting. Set buildings aside several hours
or overnight to dry.
9. Display on cotton batting surrounded by artificial trees.
Country Living/December/92 Scanned & fixed by Di Pahl & gg
From
Yields
3 Buildings