Gingerbread Template for the National Museum of the American Indian. Architectural Quality. Printed in color on 11x17 water-resistant sheets.

Created in collaboration between a top chef and a skilled landscape architect using advanced 3D modeling software and extensions, the National Museum of the American Indian Gingerbread Template ensures precise and easy-to-follow construction for a stunning edible structure.

Color printing, 11x17 sheets, water-resistant paper for re-useable template. Base price is $50 for the template, printing is $4 per page (17 pages), for a total of $118. Pickup at your local FedEx is no charge. Shipping adds $10. Be sure to add you local FedEx office to the notes in your cart.

INSTRUCTIONS:

Cut as noted. Formatted in the correct orientation and layout. PDF IS NOT TO SCALE, but for reference and layer key.

Other Architectural Grade Templates Available:

United States Botanic Garden | The Washington Monument  |  National Museum of Natural History  |  National Gallery of Art East Building

If you simply need a basic gingerbread house, find our Gingerbread House Template as a digital download.

Construction-grade Gingerbread Recipe

Ingredients:

• 2 c. granulated sugar
• ½ c. honey
• 1 T. warm water
• 4 eggs
• 2 T. ground ginger
• 2 t. cinnamon
• 2 t. cloves
• 5 c. flour

Directions:

1. Preheat oven to 325°F
2. Pour sugar into mixer fitted with the paddle attachment.
3. Heat honey in the microwave or 20 – 30 seconds, then pour onto sugar. Mix until combined
4. Add water and eggs. Mix until combined, scraping the sides as you go.
5. Add ginger, cinnamon, and cloves. Mix until combined, scraping the sides as you go.
6. Add flour one cup at a time. Mix until smooth.
7. Switch your mixer to a dough hook and continue to mix.
8. Add more flour if needed, until the dough starts to separate itself from the sides of the bowl.
9. Remove dough from the bowl and put into a gallon Ziploc bag.
10. Refrigerate for an hour (optional, but recommended)
11. Flour the surface of a baking mat and start rolling the dough out. Use a flour duster if it gets sticky.
12. Roll until flat and cut out your gingerbread pieces. Place on a parchment lined pan.
13. Bake the pieces at 325°F for 15 – 20 minutes, rolling the dough once after 10 minutes.
14. When the pieces are firm, remove them from the oven and lay them on a flat surface, then put the pan on top of them so they cool nice and flat.
15. Build and decorate.