Materials Needed



You will also need a knife, to cut and shape the graham crackers, as well as spread the icing. It will also be helpful to have a measuring cup and a teaspoon.

If you have the time and skills to make your own gingerbread, here is a good recipe from the 2008 book "The Gingerbread Architect." (1)

1. In the bowl of a large stand mixer fitted with the paddle attachment, combine the shortening and sugar with an electric mixer on medium-high speed until well combined.

2. Add the baking powder, ginger, baking soda, salt, cinnamon and cloves and beat until incorporated.

3. Add the molasses, eggs and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary.

4. Add the flour, 1 cup at a time, and mix on low until smooth. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours and up to 3 days.

Matheson also has a recipe for homemade icing, if you don't want to buy it at the store.

1. In a medium mixing bowl, combine the meringue powder and water. With an electric mixer fitted with the whisk attachment, beat the mixture on high speed until soft peaks form.

2. Add the confectioners' sugar and vanilla and beat until the icing is shiny, smooth, and increased in volume, 6 to 8 minutes. If the icing is too stiff to pipe or spread, add 1 to 2 tablespoons water and whip until the proper consistency is achieved. Use immediately or cover the surface the surface of the icing with plastic wrap (otherwise the icing will begin to harden) and refrigerate the bowl for up to 1 day.