ASSEMBLE GINGERBREAD HOUSES:

Cover 6×7” or larger pieces of heavy cardboard with foil for bases.

You will need 6 square graham crackers, plus one square cut diagonally, for each house. Cut very carefully – score, then break carefully.

Put about 1/2 cup of royal icing into small Ziploc bag. Seal bag. Cut one corner near the tip to make a little hole.

Squeeze icing in a line onto back edge and one side edge of base, where you want the house to stand.

Stand up two crackers on icing (lines on crackers going horizontally), the one on the back inside the edge of the side one. Squeeze icing on the upright seam where they meet.

Squeeze icing on the base to compete the square. Stand up two more crackers, lines going horizontally, the front one on the inside edge of the side one. Squeeze icing onto seam where they meet. Set aside for at least 5 min. to dry.

Squeeze icing on top edges of front and back crackers. Set triangle pieces on. Let dry 5 min. or more. May need to prop up the triangles.

Squeeze icing onto top edges of triangle pieces. Place the last 2 whole crackers on top to form roof, lines on crackers going across. Squeeze frosting where top crackers meet to enclose the gap. Let dry at least ½ hour or more.

If needed, make another recipe of Royal Icing to use for decorating.

Decorate with candy. Let dry several hours or overnight.


ROYAL ICING:

Combine ingredients in bowl. Beat 7-10 min. at low-med speed. Scrape bowl often.

Keep bowl, beaters, etc. completely greaseless.

Refrigerate in airtight container or Ziploc bag for up to 2 weeks. Beat to restore texture.

Cover bowl with damp cloth when using to prevent drying out.