# Components:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites or 4 tablespoons pasteurized egg whites
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# Method:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Using an electric mixer, cream softened butter and brown sugar until light and fluffy. Add molasses and egg, mixing until well combined.
03 - In a separate bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
04 - Gradually incorporate dry ingredients into the wet mixture, stirring until a smooth dough forms.
05 - Divide dough in half. Roll each portion between parchment paper sheets to approximately 1/4 inch thickness.
06 - Cut dough into house panels using templates: two walls measuring 4x6 inches, two roof pieces 5x7 inches, and two side walls 4x5 inches.
07 - Place panels on prepared baking sheets and bake for 12 to 15 minutes until firm at edges. Cool completely on wire racks.
08 - Beat egg whites until foamy. Gradually add powdered sugar and lemon juice, beating until thick and glossy. Transfer to a piping bag with a small round tip.
09 - Pipe royal icing along edges of panels and join to construct the house. Hold pieces together briefly and allow to dry for 30 minutes.
10 - Pipe decorative details and affix assorted candies, shredded coconut, and mini marshmallows using remaining icing. Let dry until firm before display.
