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.
I have always enjoyed building gingerbread houses with my family during the holiday season, creating sweet memories one panel at a time.
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 We always gather around the gingerbread house, sharing laughs and stories as each candy is placed.
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 This gingerbread house makes a delightful holiday centerpiece and a fun activity for all ages.
Recipe FAQ
- → How do I ensure the gingerbread panels are sturdy?
Chill the dough thoroughly before rolling and cutting, and bake the panels until firm and golden. Baking a day ahead improves stability for assembly.
- → What’s the best way to attach the panels together?
Use thick royal icing piped along edges as glue, holding panels in position until the icing sets firmly before adding roofs or decorations.
- → Can I add colors to the icing?
Yes, adding food coloring to royal icing allows for vibrant decorating options while maintaining firm peaks for structure.
- → Which candies work best for decorating?
Assorted gumdrops, candy canes, chocolate buttons, licorice, and sprinkles provide bright accents and varied textures.
- → How can I create a snow effect on the house?
Sprinkle shredded coconut or sift powdered sugar over the finished icing for a snowy appearance that enhances holiday charm.