- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 2 cups of powdered/confectioners sugar
- 1 large egg white
- 1 pinch of cream of tartar
- 7 ounces Isomalt nibs, clear (CakePlay preferred)
How to make this recipe
Modernist Gingerbread House:
Preheat the oven to 375F. Sift the flour and salt together and set aside. Beat the butter and sugar on medium speed with a paddle mixer until the mix is fully incorporated but not overmixed.
Continuing on medium speed, add egg to the mix and for a few seconds until incorporated. Then add molasses- again just until incorporated.
Reduce speed to medium-low and add the flour-and-salt mixture 1/2 cup at a time until fully incorporated. The dough is now ready to roll out and cut.
Roll the dough to 1cm thickness onto a sheet of parchment paper and cut out the shapes for the roof and pool surround with a sharp paring knife. The roof is in the shape of an L. The dimensions are as follows, starting with the longest side: 14” x 9” x 4” x 5” x 10” X 4”. If you’re having a hard time visualizing it, just draw it out. The pool and the all-important hot tub are comprised of five pieces. 2 strips of measuring 8"x 1/2", 2 strips measuring 3" x 1/2 strips, and an L-shape piece measuring 1.25"x1.25" and 1/3" thick.
Bake the gingerbread two rounds- the roof in the first round for 12-15 minutes and the pool pieces for 7-10 minutes or until firm. When you pull the pieces out of the oven, it’s best to run over them gently with a rolling pin to flatten them out. Using a knife and working carefully, you can coax or trim to straighten out any bulging edges or wonky shapes.
For the royal icing:
Sift cream of tartar and powdered sugar together and set aside.
Whip together egg and about half of the powdered sugar on low speed in a stand mixer until fully incorporated.
Increasing to medium speed, add remaining sugar/tartar mixture a 1/2 cup at a time, allowing the the mix to come together between additions.
Turn the mixer up to medium-high speed and let the icing whip for a few minutes until it holds stiff peaks. If the mix is too stiff, add water 1 teaspoon at a time. If the mix is too runny, add additional powdered sugar 1 tablespoon at a time.
For the windows:
Place isomalts in a microwave container and microwave for about one minute, or until the isomalt completely liquified with a water-like consistency.
Remove isomalt and let bubbles dissipate. Do not aggressively stir or tap. Just be patient.
Wearing gloves to protect your hands, pour liquid into a silicone baking mold with 3.5” x 2” rectangular reservoirs. You’ll need ten window panes, each about 1/2" inch thick each.
Allow molds to cool completely and pop them out.