Save to Pinterest 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 fond memories of making gingerbread houses with family during the holiday season, filling the home with warm spicy scents.
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 to Pinterest Making gingerbread houses has always been a treasured family activity that brings warmth and joy to the holidays.
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 to Pinterest This gingerbread house recipe combines tradition with creativity ensuring delightful results every holiday season.
Common Recipe Questions
- → How do I ensure the gingerbread panels are sturdy?
Roll the dough evenly to about 5 mm thickness and bake until firm and golden. Chilling the dough before baking and baking panels a day ahead improves stability.
- → What is the best way to make royal icing stiff enough for assembling?
Beat egg whites with powdered sugar and cream of tartar until stiff peaks form. Cover with a damp cloth to keep moist until use.
- → Can I substitute honey in the dough?
Yes, golden syrup works well as a substitute, providing a similar sweetness and moisture to the dough.
- → How can I create snow effects on the decoration?
Sprinkle shredded coconut or powdered sugar over the royal icing to mimic snow for a festive look.
- → What candies work best for decorating the structure?
Use gumdrops, candy canes, chocolate buttons, licorice, and sprinkles to add color and texture to the icing decorations.