Gingerbread Architecture

In the holiday spirit more than usual, I’ve decided to make a gingerbread house. Here’s what it looks like in my kitchen today:

Pre-prefab. These templates will form roof, front, back and sides.

Ingredients measured and ready to go.

This recipe uses 1.5 cups of cream, whipped, instead of butter and egg.

I hope my bowl is big enough to add 9 cups of flour.

At the seventh cup of flour, I was tired of stirring.

I used foil-covered cardboard braces to roll the dough to a consistent thickness.

Halfway through baking, I trimmed and straightened the pieces.

House trimmings make a yummy snack.