Save Pin 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.
I remember the joy of assembling and decorating the house with my family every holiday season bringing us closer together.
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 Pin Building the gingerbread house has become a cherished family tradition full of laughter and sweet 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
Calories 330, Total Fat 7 g, Carbohydrates 67 g, Protein 3 g per serving house divided into 10
Save Pin This gingerbread house will bring festive cheer and a sweet finishing touch to your holiday celebrations.
Recipe FAQs
- → How do I ensure the gingerbread panels are sturdy?
Bake the panels until firm and golden, and consider chilling the dough before rolling. Baking a day ahead also helps dry them out for better stability.
- → What is the best way to make royal icing stiff enough for assembly?
Beat the egg whites until foamy, gradually add sifted powdered sugar and cream of tartar, then mix until stiff peaks form for maximum hold.
- → Can I customize the decorations on the house?
Yes, use assortments of candies like gumdrops, candy canes, and edible pearls. Food coloring can tint the icing for added vibrancy.
- → How should I assemble the gingerbread panels securely?
Pipe thick icing along edges and brace panels with small glasses or cans until the icing sets to ensure a firm hold during drying.
- → What tips help create a snow effect on the decoration?
Sprinkle shredded coconut or powdered sugar lightly over the icing and candies once assembled for a realistic snowy finish.