Using pattern cut out one roof and one porch piece (both should fit perfectly on the dough rectangle with little to no excess). Roll out a half batch of dough as above into a 12 1/2 x 11 inch rectangle (will be about 1/4 inch thick). Freeze and bake as above front/back logs. With long edge at top, cut smaller piece into 4- 1/2 inch strips. With wide edge at top, cut larger piece into 16-1/2 inch wide logs (cut on long side so that they are 9 inches long) Freeze, separate onto two cookie sheets, bake and notch like the front and back side logs above. Reserve small piece for porch roof support beams.
Roll out one half batch of dough into 11 1/2 x 8 inch rectangle.Ĭut into two pieces, one 8 x 2 1/2 inch and one 9 x 8 inch. While still warm out of oven and on baking sheet use the notched template to cut out a notch on both ends of one side. Bake one sheet at a time at 350F- 20 minutes or until they are slightly brown on the bottoms. With fingers pinch tops slightly to round logs. Divide logs between to parchment lined cookie sheets, spacing 1 inch apart and pressing with two rulers to straighten.
With long edge on top, cut horizontally into sixteen 1/2 inch wide logs (1cm) Slide paper onto cookie sheet and freeze for 20 minutes. (can be refrigerated and made ahead for up to one day, mix well before using)īetween sheets of waxed paper roll half batch of dough into a 11 1/2 x 8 inch (29.2 x 20.3cm) rectangle. Cover with damp towel to prevent drying out. (you will need 2 or 3 batches of this depending how much you use)īeat water with meringue powder until foamy about 4 minutesīeat in icing sugar one cup at a time, beat until very stiff peaks form when beaters are lifted about 4 minutes. Wrap dough in plastic wrap or put into plastic bags and refrigerate for at least two hours. Using hands if necessary form a dough ball, divide into two equal portions. In another bowl mix together flour, salt and spices.īlend dry ingredients a little at a time into the wet mixture until a dough forms. Window: 3x2 1/2 inches ( 7.6 x 6.cm) cut and bake 2 of theseĪ rectangle 1 inch x 2 1/4 inches with a notch cut out 7/16" deep by 1 inch wide, centered on one side of rectangle (5/8 " from ends).ġ/2 cups blackstrap or cooking molasses (I used 1 1/4 fancy for both molasses because I couldn't find blackstrap molasses here)Ĭream together sugar and shortening, beat in eggs one at a time. Porch roof and floor: each 12.5 x 4 inches (31.8 x 10.2 cm) Cut and bake 2 of theseĬhimney sides: 9 x 1 inches (22.9 x 2.5 cm) cut and bake 2 of theseĬhimney tops 3 x 1 inches (7.6 x 2.5 cm) cut and bake 2 of theseĬhimney front: make grid squares 1 inch (2.5cm) x 1 inch on bristol board and use photo in video as a guide and draw pattern on corresponding square on paper.
Roof: 12.5 x 6.7 inches (31.8 x 17.1 cm) Cut and bake 2 of these Let dry several hours more before transporting. Plan on taking at least 3 days for this project.ĭay two- assembly of house (morning sides, gables and porch supports followed by 3-4 hours of drying and then the roof and porch in the evening) Let dry overnight.ĭay three- chimney assembly and decoration of rest of house.
0 kommentar(er)
