# What you need:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites or 4 tablespoons pasteurized egg whites
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes, etc.)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# How to make it:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter and brown sugar until light and fluffy. Incorporate molasses and egg until well combined.
03 - Whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl.
04 - Gradually add dry mixture to the wet ingredients, stirring until a smooth dough forms.
05 - Divide dough in half and roll each portion between parchment sheets to a thickness of 1/4 inch.
06 - Using templates or cardboard shapes, cut dough into gingerbread panels: 2 walls (4x6 inches), 2 roof segments (5x7 inches), and 2 side walls (4x5 inches).
07 - Place panels on prepared baking sheets and bake for 12 to 15 minutes until edges are firm. Cool thoroughly on a wire rack.
08 - Beat egg whites until foamy. Gradually add sifted powdered sugar and lemon juice, beating until thick and glossy. Transfer to a piping bag fitted with a small round tip.
09 - Pipe icing along panel edges and join pieces to form the structure. Hold together until set and allow to dry for 30 minutes.
10 - Use remaining icing to pipe decorative details and affix candies, coconut, and marshmallows as desired. Let dry completely before display or serving.
