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INGREDIENTS:
3/4 cup butter
7/8 cup packed light brown sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1/2 cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
6 egg whites
4 (16 ounce) packages confectioners' sugar, sifted
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DIRECTIONS:
1. First cut out in thin cardboard: a side wall, 4 1/2 x
8 inches; an end wall, 4 1/2x5 inches; a triangular gable,
4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches.
Tape the rectangular end wall piece to the triangular gable
piece: match the long side of the triangle, 4 1/2 inches,
to one of the 4 1/2 inch sides of the end wall.
2. In a large bowl, cream butter and sugar until light and
fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually
beat in 2 eggs. Sift the flour, baking powder, and spices
together; stir into creamed mixture. Wrap dough in parchment
paper, and refrigerate for 1 hour.
3. Turn out dough onto a lightly floured surface. Divide
into 6 portions, 2 slightly larger than the others. On a
lightly floured surface, roll out the 4 smaller pieces to
approximately the size of the side wall and the end wall
with gable templates; cut out two of each. Roll out remaining
dough, and cut into two rectangular roof pieces. Transfer
gingerbread onto greased baking trays.
4. In a preheated 375 degree F (190 degrees C) oven, bake
gingerbread for 10 minutes, or until crisp. When removing
from the oven, leave the gingerbread on the baking trays
for a few minutes to set, then transfer to wire racks. Leave
out overnight to harden.
5. In a large bowl, lightly whisk 2 egg whites. Gradually
beat in approximately 5 cups confectioners' sugar. The icing
should be smooth and stand in firm peaks. Spread or pipe
a 9 inch line of icing onto a cake board, and press in one
of the side walls so that it sticks firmly and stands upright.
If necessary, spread or pipe a little extra icing along
either side to help support it. Take an end wall and ice
both the side edges. Spread or pipe a line of icing on the
board at a right angle to the first wall, and press the
end wall into position. Repeat this process with the other
two walls until they are all in position. Leave the walls
to harden together for at least two hours before putting
on the roof. Spread or pipe a thick layer of icing on top
of all the walls, and fix the roof pieces in position; the
roof should overlap the walls to make the eaves. Pipe or
spread a little icing along the crest of the roof to hold
the two pieces firmly together. Leave overnight to set firmly.
6. When ready to decorate, make the remaining icing. In
a large bowl, lightly whisk 4 egg whites, and mix in remaining
confectioners' sugar as before. Use this to make snow on
the roof, and to stick various candies for decoration. Finish
with a fine dusting of sifted confectioners' sugar.
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