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 is a beloved holiday tradition in our family, bringing everyone together to build and decorate the house with joy and laughter.
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 is a treasured family moment that invites creativity and shared happiness during the holiday season.
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 Enjoy decorating and sharing this festive gingerbread house with loved ones every holiday season.
Recipe FAQs
- → How do I ensure the gingerbread panels are sturdy?
Chilling the dough before rolling and baking longer until golden helps create firm panels that hold their shape well during assembly.
- → What is the best way to make royal icing stiff enough for assembly?
Beat egg whites with powdered sugar and cream of tartar until stiff peaks form, which helps the icing set hard for structural support.
- → Can I decorate the house with different candies?
Yes, use a variety of candies like gumdrops, candy canes, sprinkles, and edible pearls to add color and texture while attaching them with royal icing.
- → How long should I let the assembled house dry before moving it?
Allow the assembled structure to dry for at least 30 minutes after each step and fully overnight after decorating for maximum stability.
- → What alternatives can I use for honey in the dough?
Golden syrup can be substituted for honey if preferred, maintaining the dough's moisture and flavor profile.