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Step 6 - Print out the gingerbread house template and get the tools ready. Such as a glue stick, cardboard, and craft or utility knife (Image 16) . Step 7 - Stick the template onto the cardboard. Use slightly thick cardboard and non-toxic glue like a glue stick. Apply the glue on the back of the printed template.
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Step 6: Bake. Bake at 375° for 10-14 minutes or until the cookie springs back when lightly touched. Remove from oven; immediately replace patterns on the dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool.
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Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides. Step 2. Meanwhile, sift together the dry ingredients — the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half. Step 3.
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Print the Template: Open the downloaded PDF file and print it out on sturdy cardstock or regular paper. Ensure that you print it at the desired size, as indicated in the template. Prepare Gingerbread Dough: Follow your favorite gingerbread dough recipe or use pre-made gingerbread cookie dough.
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Use some stiff cardstock, thin cardboard, or mat board to draft the pattern pieces and attach them together with tape as you work to build a mockup of the house. Create the main part of the house first to form a base, then make additional pieces for any smaller sections. Design the roof the same way.
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What is described is exactly what shapes to cut to make a nice looking Gingerbread House. The dimensions used give a reasonable size house, but you can scale them as necessary to suit your purposes. Six pieces are needed, two of each shape. The sides are simple rectangles 4cm by 8cm (1.6 by 3.2 inches). The front (and back) is a standard house.
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Step 2: Create the Ginger Bread. Using R-Tech insulation boards to create the oversized gingerbread panels, we screwed them into the wooden frame. Before installing the boards, the edges needed to be trimmed. To create a baked edge effect we cut away some excess insulation. The insulation boards are perfect for their size in these 4'X8.
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Day 1: Make the dough, cut out the template pieces, bake the gingerbread, let the gingerbread cool. Day 2: Glue the gingerbread house together with the special icing. Let the house dry for several hours or overnight. Day 3: Grab the kiddos and set them loose with candy, cookies, sugar sprinkles and their creativity.
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To bake, preheat oven to 350°F. Roll dough out between two pieces of parchment paper to ¼-inch thick and the size of a baking sheet. Bake until set yet still soft, about 25 minutes. Let cool then cut shapes to size, using our Gingerbread House Template and a sharp knife or pizza cutter.
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Cut and bake your dough until it's completely dry. Roll out the dough on a sheet of lightly floured parchment paper (so you can easily transfer it to a baking sheet later). Keep it at least 1/4" thick for strong walls. Lightly flour the surface of the dough and place your cutters or pattern pieces about 1" apart.
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Sift together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another large bowl, beat the butter, brown sugar, and egg until fluffy (about 2 minutes). Add molasses and vanilla and beat until evenly blended (about 1 1/2 minutes). Stir the dry ingredients into the butter and sugar mixture 1 cup at a time.
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Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
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A gingerbread house template that's printable will act as your guide. Our gingerbread house printable template allows you to print it to size on sturdy paper to make cutting and tracing easier. Make sure you print the gingerbread house template to scale to ensure the measurements match your intended design. 3. Cut the Gingerbread House Pattern
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Preheat the oven to 350ºF/180ºC. Lay a piece of lightly flour-dusted parchment paper on your kitchen counter and roll out one piece of the gingerbread dough using a floured rolling pin to about ½cm in thickness. Place a template over the dough, using a pizza cutter or sharp knife to trace the template/pattern.
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Take the end of a gingerbread house (one of the pointed end pieces) and pipe a thick line of icing along the bottom. 10. Set it on your board where you want it to be and use tin cans to help support it. 11. Pipe a thick line of icing on three sides (two short and one long side) of a side wall piece of the house. 12.
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Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: