Yep, it's a little crooked, and nope, it's not fancy. It sure was fun, though.
I've learned a little since then, but one of the things that works just as well now as it did then is the "royal icing" that is used to "glue" the pieces together. If you don't have this recipe, here it is:
- 3 medium egg whites
- 1 pound of powdered sugar
- 1/2 teaspoon of cream of tartar
Beat egg whites together until frothy. Mix sugar and cream of tartar together, then add to egg whites and beat until stiff, 5 to 10 minutes.
This hardens, so don't make it until you're ready to use it and keep it covered while you work. You can add a drop of food coloring and/or flavoring like vanilla or peppermint oil.
Gingerbread recipes are easily found on the internet, so I won't post one here, but it's good eating and easy to make. I don't think I'll go for a gingerbread house this year, but definitely cookies and... well, maybe a little gingerbread storage shed...