Gingerbread house
This gingerbread house recipe combines ginger, cinnamon, and brown sugar for a deliciously festive treat. The sturdy dough is perfect for creating delightful holiday decorations and a fun family activity.
Cook time 30 min
Prep time 350 min
Ingredients:
1/2 cup self-raising flour1 cup all-purpose white wheat flour
1 tbsp ginger
2 tsp cinnamon
1 cup brown sugar
2/3 cup butter
1/2 cup maple syrup
2 egg whites
3 cup powdered sugar
Creating a gingerbread house is a festive and fun activity that not only brings the family together but also results in a charming and edible centerpiece for the holidays. This recipe combines the rich flavors of ginger and cinnamon with the sweetness of brown sugar and maple syrup to create a sturdy yet delicious gingerbread perfect for building your house.
Instructions:
1. Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a medium bowl, whisk together the self-raising flour, all-purpose flour, ground ginger, and ground cinnamon.
3. Cream butter and sugar: Using a stand mixer or a hand mixer, cream the butter and brown sugar together in a large bowl until light and fluffy, about 3 minutes.
4. Incorporate syrup: Add the maple syrup to the butter and sugar mixture and beat until combined.
5. Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until a dough forms.
6. Refrigerate dough: Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
1. Roll dough: On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thick.
2. Cut shapes: Using gingerbread house templates, cut out the required shapes (walls, roof pieces, and any additional design elements). Re-roll scraps as necessary.
3. Bake pieces: Place the cut pieces on the prepared baking sheet, leaving a small space between each one. Bake in the preheated oven for 10-15 minutes, or until the edges are firm and lightly browned.
4. Cool completely: Allow the pieces to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
1. Beat egg whites: In a medium bowl, beat the egg whites until frothy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until the icing is smooth and thick. Increase the speed and beat for about 5 minutes, or until the icing holds stiff peaks.
3. Adjust consistency: If the icing is too thick, add a few drops of water until the desired consistency is reached. For thicker icing to use as glue, keep it stiff; for decorating, you might want to thin it slightly.
1. Prepare a base: Choose a sturdy base (like a wooden board or a thick piece of cardboard) covered with aluminum foil or parchment paper.
2. Glue pieces together: Use the royal icing as glue. Pipe a thick line of icing along the edges of each wall piece and press them together. Hold them in place for a few minutes to let the icing set.
3. Add the roof: Pipe icing along the top edges of the walls, then gently press the roof pieces into place. Hold until set.
4. Add decorations: Use the remaining royal icing to pipe decorations on the house. Add candy, sprinkles, or other edible decorations as desired.
1. Dry completely: Allow the assembled gingerbread house to sit at room temperature for several hours or overnight to ensure all the icing has hardened.
Building a gingerbread house is a delightful holiday tradition that combines creativity with culinary skills. Following this recipe and the tips provided, you'll be able to create a charming and delicious gingerbread house that will be a highlight of your holiday celebrations. Enjoy the process and have fun decorating with your loved ones.
Gingerbread house FAQ:
Bake the gingerbread house pieces in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the edges are firm and lightly browned.
Yes, you can substitute all-purpose flour for the self-raising flour; just add 1/2 teaspoon of baking powder per cup of flour to achieve similar rising effects.
Store your gingerbread house in a cool, dry place, preferably in a sealed container or covered with plastic wrap to keep it fresh and prevent it from becoming too hard.
If the royal icing is too thick, add a few drops of water and beat until smooth. For a stiffer consistency suitable for glue, keep it on the thicker side.
If the gingerbread dough is too sticky to roll out, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency.
Tips:
- Ensure your butter is at room temperature to mix more easily with the sugar and syrup.
- Chill the dough before rolling it out to make it easier to handle and cut precise shapes.
- Use a ruler to measure and cut even panels for the house construction to ensure they fit together properly.
- Allow the baked pieces to cool completely before assembling the house to avoid structural issues.
- Use royal icing made from the egg whites and powdered sugar to act as glue for assembling the house. It hardens quickly and holds well.
- Decorate your gingerbread house with candies, sprinkles, and additional icing for a festive touch.
Nutrition per serving
12 ServingsCalories 390kcal
Protein 2.85g
Carbohydrates 70g
Fiber 0.94g
Sugar 60g
Fat 10g
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