Homemade Gingerbread House

Hello everyone! I hope you had a wonderful Christmas to those who celebrated. Today’s recipe is for something I made yesterday- a homemade gingerbread house! The entire project takes three days keep in mind, but it was not at all difficult. It was so much fun to build and fill will candy, and a great activity to do with kids; I made three and went ham decorating with my sisters. Enjoy!

 

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Gingerbread House Recipe:

(I doubled my recipe to get three houses but I have a lot of leftover dough, so if you are using the template I link to you could probably get away with only one batch of this recipe).

GINGERBREAD HOUSE TEMPLATE:

http://pickyourownchristmastree.org/gingerbread/GingerbreadHouseTemplates.pdf

 

Ingredients:

 

For the Dough:

6 3/4 cups all purpose flour

4 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

3/4 teaspoons nutmeg

1 1/2 cups canola oil

1 1/2 cups sugar

3 large eggs

3/4 cup dark corn syrup

1 1/2 teaspoons baking soda

 

For the Royal Icing: (You might have to make more batches of the icing depending on how many houses you make)

 

4 (good quality) egg whites

6 cups sifted powdered sugar

2 teaspoons lemon juice

 

Directions:

Day One: Sift flour, ginger, cinnamon, baking soda, salt and cardamom into large bowl. In a medium sized bowl, mix together the oil and sugar. Add in the eggs 1 at a time. Add the dark corn syrup and mix until combined. Add the dry ingredients in 4 additions, mixing until a dough forms. Divide dough into 3 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate for 24 hours.

 

Day Two: Preheat the oven to 350 degrees F (180 degrees C).

Sprinkle some flour on a clean surface and put the dough on it; add some flour to the dough as well as the rolling pin. Roll the dough and cut out the shapes using templates (they also make gingerbread house cookie cutters if you want to use those; available at Amazon).

Bake the cookies for about 10 minutes, and set aside to cool.

 

Make the royal icing:

beat the egg whites and lemon juice with a mixer until it starts to get foamy. Add the sugar a half of a cup at a time until you’ve used up all of the sugar; the icing should be very thick (think edible cement).

When the cookies are done, assemble all parts with the royal icing excluding the roof (having a jar handy is great to prop up the house pieces until they’ve dried with the royal icing). Let the house dry for three hours, and then carefully add the roof being sure to fill any gaps with icing. Let the house dry for another three hours, or overnight.

*Any leftover icing should be covered with plastic wrap directly touching it to avoid it drying out*

 

Day Three: It’s time to decorate! Get out your house a decorate with various candy and royal icing (you can halve my recipe to make more as needed, or even use prepackaged frosting for decorating; the royal icing is most important for house stability.

Here are the candies I used:

 

Mini Candy Canes

Gummy Bears

Sourpatch Kids

Gumdrops

Jelly Beans

M&Ms

Reese’s Pieces

Sprinkles

Sweet Tarts

 

Hope you enjoyed today’s post! Happy Holidays 🎄

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