Crispy Gingerbread
This festively spiced recipe (with a hint of orange zest) makes thin, crunchy cookies that work well for gingerbread houses, edible place cards and ornaments.
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Recipe Summary
Ingredients
Directions
Royal Icing
In a large bowl, beat 4 cups powdered sugar, 3 tablespoons meringue powder, 1/2 teaspoon cream of tartar, 1/2 cup warm water and 1 teaspoon vanilla with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff. Stir in more warm water, 1 teaspoon at a time, until icing reaches desired consistency. (If the icing ever gets too runny, just add powdered sugar.) If not using immediately, cover bowl with a damp paper towel and then with plastic wrap. Icing can be chilled for up to 48 hours. Makes 3 cups.
Gingerbread House Assembly:
Measure and trim the warm cookies for clean edges. Then decorate all pieces (walls, roof, chimney) separately and let them dry. Use soup cans or crumpled foil to support the joined walls from the inside as they dry, and wait until the walls are fully set to attach the roof. (Insert pins until the roof dries, if necessary.)