by Heather Harris Brady
There’s quite a bit of traffic on the blog today so I’m hoping you’re all busy in the kitchen like we are here at the little house! My kids have had always had a fascination with gingerbread houses, and while we’ve used kits in the past this year we’re doing it from scratch. And not just any house, because we are nothing if not overly ambitious, we’re doing a replica of Point Betsie Lighthouse (pictured above). Point Betsie is a short drive from away, and one of the most photographed lighthouses in Michigan.
Since there’s nothing less festive than a collapsed gingerbread house I went with a structually sound dough recipe I found on the Food network. This recipe makes exactly enough for our pattern, but it doubles easily. Feel free to add some cinnamon, ground ginger and cardamon if you want the nice scent. I’m blogging as we go, so by the final post you’ll see our finished lighthouse!
- 1 c. light corn syrup
- 1/2 c. butter
- 3/4 c. packed brown sugar
- 4-1/2 c. all purpose flour
- 1 t. salt
Heat the sugars and the butter together over medium, stir until the sugar is completely dissolved.
Combine the flour and salt in a large mixing bowl, and stir in the sugar mixture until you have a stiff dough. Put it in a plastic bag to rest for 30 minutes.
Preheat the oven to 350 and roll out part of the dough 1/4″ thick. I found it easier to work with if I microwaved it for a few seconds before rolling it out.
Lay out your pieces (you can use a pattern online or I will be posting the lighthouse pattern in a subsequent post).
Bake them for 12-15 minutes, cool them on the sheet and set them aside. Once all your pieces are baked you’re ready for assembly! We’ll cover that in part II.