Gingerbread
2 ½ cups Brown Sugar
2 ½ cups Dark brown sugar
1 ¾ cups Molasses
7 ea. Whole eggs
10 cups All-purpose flour
2 Tablespoon Baking powder
3 Tablespoon Ground Ginger
2 Tablespoon Ground all-spice
Royal Icing
1 pound Powder Sugar
20 ea. Egg whites
-In a large bowl, cream butter and sugar until light and fluffy. Stir in molasses and mix to combine. And whole eggs 1 at a time to incorporate (room temp eggs). Sift flour, baking powder, ginger and all-spice. Stir into butter mixture. Divide dough into 4 portions and refrigerate for 2 hours.
-Once dough is chilled it can be rolled out and cut to approximate size of your gingerbread. For example 2 side walls, 2 end walls and 2 roof tops. -Transfer cut out pieces to a greased sheet tray.
-Bake at 375 for about 12 minutes until crisp. Let cool completely before assembling.
Royal Icing
Mix together egg whites and powdered sugar till light and fluffy. This will be the glue that holds the house together. Important to keep a damp towel over icing to keep from drying out.
