Let’s make a gingerbread house!

Gingerbread is a broad term that can describe anything from a firm and crispy cookie to a moist, soft cake.

Traditionally, gingerbread is seasoned with ginger, cloves, nutmeg and other aromatic spices. Molasses and brown sugar counteract the spice with sweetness.

North Americans have been baking gingerbread in various shapes or forms for more than 200 years and the recipes even pre-date the American revolution. However, gingerbread dates back even further to the Shakespearean era, with The Bard having mentioned it in one of his plays.

Gingerbread’s name can be trace to medieval England and once referred to any kind of preserved ginger. The term went on to reference ginger-flavored cakes in the 15th century and gingerbread eventually became popular throughout the world.

Even though gingerbread cakes and cookies have been made for centuries, Germans are often credited with creating gingerbread houses, according to Smithsonian Institute. They were probably modeled after the witch’s candy cottage in the German fairy tale, “Hansel and Gretel.”

Even though gingerbread can be made any time of year, it is particularly associated with the Christmas season, with gingerbread men and other fanciful shapes turning up on cookie platters.

The houses can be fun to make, but there’s no denying it can be exacting work — especially for those who strive for perfection. Prepackaged kits attempt to take some of the guesswork out of the equation, but those who are crafting from scratch can employ these tips as they build their gingerbread houses:

· Go for form and not flavor. Few gingerbread houses ever get eaten, so focus on finding a dough that will bake up rock hard as opposed to one that tastes good.

· Get the right icing texture. Royal icing is the preferred “glue” to adhere gingerbread pieces. Remember, icing should be thick like peanut butter — not runny.

· Mind the dough. Do not roll out the gingerbread dough too thin or it may become brittle after being cooked. Always cut out shapes before the gingerbread is baked. Let the baked pieces sit overnight to cool completely before using them to build.

· Patience is key. Allow the icing to dry for at least a couple of hours after adhering each piece and before moving and handling the house. Work in stages so individual items can be decorated and allowed to dry. Then the walls can be put together, followed by the roof pieces.

· Kids likely will need help. Children may not have the patience or steadiness to handle complete gingerbread construction. They can decorate the separate pieces of the house while the components are laying flat, which is easier for kids. Adults can do the main assembly later on.

· Utilize a template. Free-handing may not be easy. Cut out templates using cardboard or posterboard for various gingerbread pieces.

One of the most important tips is to have fun. Don’t take gingerbread house making too seriously as a novice. Rather, enjoy the experience and the centuries-old tradition.

Gingerbread House Dough

Ingredients

6 cups all-purpose flour, plus more for rolling

1/2 tsp baking powder

4 tsp ground ginger

4 tsp ground cinnamon

1/2 tsp ground cloves or allspice

1/2 tsp salt

3/4 cup (170g) butter, softened

1 1/2 cups (284g) packed light brown sugar

2 large eggs

1 cup dark molasses

1 Tbsp water

Directions

In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined.

Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms.

Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour.

Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight.

You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out and cutting into desired shapes.

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.

Remove pieces to cool directly on racks to cool completely.