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 recipe brings back wonderful memories of holiday baking with family, creating beautiful and tasty gingerbread houses that everyone enjoys decorating and eating.
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 Baking gingerbread houses has always been a joyful family tradition that brings us together during the holidays, creating lasting 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 carefully.
Nutritional Information
Calories 330 Total Fat 7 g Carbohydrates 67 g Protein 3 g per serving house divided into 10
Save This gingerbread house recipe makes a festive centerpiece and a delicious treat to share and enjoy.
Recipe FAQ
- → What makes the gingerbread panels sturdy?
Using a combination of molasses, baking soda, and properly chilled dough ensures firm, durable panels that hold their shape well during assembly.
- → How do I make royal icing for decorating?
Beat egg whites until foamy, gradually add sifted powdered sugar and cream of tartar, then whip until stiff peaks form for smooth, pipeable icing.
- → Can I prepare the panels in advance?
Yes, baking the gingerbread panels a day ahead allows them to fully dry and harden, providing better stability during assembly.
- → What decorations work best on the house?
Assorted candies like gumdrops and candy canes, along with shredded coconut for snow effects and edible pearls, add festive color and texture.
- → Any tips for assembling the house efficiently?
Use small supports like glasses to hold panels in place while the icing sets, and allow ample drying time between steps for durability.