Save A festive and charming gingerbread house, perfect for the holidays. This recipe yields sturdy, delicious gingerbread panels and includes ideas for creative decorating with royal icing and candies.
This holiday season I enjoyed crafting the gingerbread house with my family, making sweet memories as we decorated.
Ingredients
- Gingerbread Dough: 350 g all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp salt, 125 g unsalted butter softened, 100 g brown sugar, 1 large egg, 120 g molasses or dark treacle, 2 tbsp honey
- Royal Icing: 2 large egg whites, 400 g powdered sugar sifted, 1/2 tsp cream of tartar, Food coloring (optional)
- Decorations: Assorted candies (gumdrops, candy canes, chocolate buttons, licorice, sprinkles), Shredded coconut or powdered sugar (for snow effect), Edible silver pearls (optional)
Instructions
- Prepare the Gingerbread Dough:
- In a bowl, whisk together flour, baking soda, spices, and salt. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, molasses, and honey. Gradually add dry ingredients, mixing until combined. Divide dough in half, flatten into disks, wrap, and chill for at least 1 hour.
- Roll and Bake the Gingerbread Panels:
- Preheat oven to 180°C (350°F). Roll dough on parchment to 5 mm thickness. Cut out house shapes using templates (walls, roof, door, chimney). Transfer to lined baking sheets. Bake 12-15 minutes until firm and golden. Cool completely.
- Prepare Royal Icing:
- Beat egg whites until foamy. Gradually add powdered sugar and cream of tartar beat until stiff peaks form. Divide and tint with food coloring if desired keep covered with a damp cloth.
- Assemble the House:
- Pipe thick lines of icing along the edges of the walls assemble on a sturdy base. Hold panels in place for a few minutes until set allow to dry 30 minutes before adding roof. Attach roof panels with icing and support until set.
- Decorate:
- Use royal icing to attach candies create icicles and add snowy effects. Sprinkle with coconut or powdered sugar for snow. Let dry completely before moving.
Save Building this gingerbread house brought the whole family together creating warm holiday memories.
Required Tools
Mixing bowls, Electric mixer, Rolling pin, Baking sheets, Parchment paper, Sharp knife or templates, Piping bags and small nozzles, Sturdy baseboard or cake board
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Some candies may contain nuts or soy & always check labels.
Nutritional Information
Per serving (house divided into 10): Calories 330, Total Fat 7 g, Carbohydrates 67 g, Protein 3 g.
Save With patience and creativity this gingerbread house recipe makes a delightful holiday centerpiece.
Recipe FAQ
- → How do I ensure the gingerbread panels are sturdy?
Chill the dough for at least an hour before rolling and cut panels carefully. Bake until firm and golden, then allow to cool completely before assembly.
- → What is the best way to assemble the house?
Use thick royal icing as an adhesive, piping it along edges and holding panels in place until it sets, ensuring a stable structure.
- → Can I prepare parts ahead of time?
Baking the panels a day in advance improves stability and allows ample drying time for the assembled house.
- → What decorations work well on this house?
Assorted candies like gumdrops, candy canes, and chocolate buttons are ideal, along with coconut or powdered sugar for snow effects.
- → Are there any common allergens to be aware of?
This includes wheat, eggs, and dairy from butter, and some candies may contain nuts or soy, so check labels carefully.
- → Can honey be substituted in the dough?
Yes, golden syrup can be used as a substitute for honey with little impact on flavor or texture.