Gingerbread Nativity Creche Food

GINGERBREAD NATIVITY CRECHE

Steps:

• Whisk together flour, baking soda, and baking powder into a large bowl. Set aside.
• Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Using creche-shaped cookie cutters, cut one center piece and two end pieces. Transfer to baking sheet. Stick two toothpicks in the bottom edge of each cookie.
• Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
• Meanwhile, mix together royal icing with brown gel paste until desired dark brown shade is reached. Transfer to a small squirt bottle with a wide tip. Draw a wood or faux-bois design on creche. Let dry completely before assembling on foam or on a cake.

GINGERBREAD FOR HOUSES

Steps:

• Into a large bowl, sift together flour, spices, baking soda, salt, and pepper; set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
• Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely; let cool slightly, 10 to 15 minutes.
• Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
• Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.