Using the templates and cut out the shapes using firm cardboard
Beat butter, molasses and brown sugar in a medium bowl with an electric mixer until creamy and pale in color. Add combined sifted flour, spices, and gum; stir until mixture just comes together. Knead dough gently on a surface dusted with Gluten-Free plain flour until smooth. Wrap dough in plastic wrap; refrigerate for 30 minutes or until firm.
preheat oven to 165c. Grease two oven trays; line with parchment paper.
To make side walls; roll one -third of the dough on a surface dusted with gluten-free flour until 1/8-inch thick. Using wall template, cut out 16 squares; place 1 1/4 inches apart on trays.
Bake for 10 minutes or until lightly golden. slide paper and walls from trays onto a wire rack to cool. Cool and reline trays.
To make front and back walls; repeat with rolling half the remaining dough. Using end wall template, cut out 16 walls; place on trays.
To make the roof, repeat rolling remaining dough. Using roof template, cut out 16 rectangles; place on trays.
Make Royal icing. Fill a pastry bag fitted with a fine round tip. Pipe icing onto shapes, attaching side walls with front and back walls with front and back walls to make a house.
Pipe along the top edge with a little icing; position roof hold in position, if necessary. Repeat with remaining pieces to make a total of 8 houses. Stand for 30 minutes or until icing is set.
using the photo as a guide, decorate houses with royal icing. let stand for 30 minutes or until set. just before serving, dust with sifted confectioners sugar.
My passion is to bring good taste to my visitors each and every day!
Daily, I think and create inspirational, delicious and amazing desserts.
I live in Vancouver, British Columbia, Canada, with my lovely Family have friends in the same field located all over the world, we discous our creations and enhance them by learning from each other.