Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Gingerbread House.

Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
1/4 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120ml) unsulphured dark molasses
1 Tablespoon (15ml) water royal icing (the “glue”)
Assorted candies (see post for suggestions)

Crusting Buttercream
1/2 cup (95g) shortening, at room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
2 Tablespoons (30ml) milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt

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