FOR THE DIMENSIONS AND SIZING
2 x (4.25in. x 2.75in.)
2 x (5.5in. x 4.25in.)
1 x (5.5in. x 2in.)
2 x (1.75in. x 5.5in.)
2 x (1.75in. x 1.75in. x 2in. x 2.75in.)
1 x (5.5in. x 0.75in.)
2 x (2in. x 2.75in.)
FOR THE COOKIES
2/3 cup light molasses
1/3 cup firmly packed brown sugar
1/3 cup butter, softened
1 large egg
2 teaspoons freshly grated orange zest
3 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE DECORATIONS
5 or more small gumdrops
2 candy canes
FOR THE ICING
4 cups powdered sugar
4 egg whites
1 teaspoon lemon juice
- Combine molasses, brown sugar, 1/3 cup butter, egg and orange zest in a bowl. Beat at medium speed until smooth and creamy. Add all remaining cookie ingredients; beat at a low speed until well mixed. Cover; refrigerate 2 hours or until firm.Heat grill to 350°F (177°C).
- Roll out dough on a well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
- Cut out the shapes using your pre-made stencils. Poke small holes into each piece with a tooth-pick to prevent pieces from expanding. Place 1 inch or 3 cm apart onto a parchment-lined baking sheet. Turn off the centre burners only on your grill to bake indirectly, and place the sheet on the centre grids for indirect cooking.
- Bake for approximately 10-12 minutes or until no indentation remains when touched. Allow to cool completely.
- Beat egg whites in a clean, large bowl with a mixer at a high speed or with a whisk until foamy. Gradually add sugar and lemon juice. Continue to beat until a thick icing develops. Note: the icing will still be runny, but will harden over time.
- Build and decorate the barbecue components separately
- Assemble the cabinet base first
- Then assemble the cookbox
- Affix the side shelves to the cabinet base, if your icing lacks hold use two trimmed bamboo skewers to support the shelves (they’ll be hidden under them anyway).
- Then attach the cookbox to the base and add the control panel.
Happy Holiday’s – Kaitlin