This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.
Ingredients
Royal Icing
- 1 (16 ounce) package confectioners' sugar
- 3 egg whites
- 1 teaspoon cream of tartar
- 1 drop white vinegar
Gingerbread
- 2 cups butter
- 2 cups brown sugar
- 1 cup molasses
- 1 cup dark corn syrup
- 2 tablespoons lemon zest (Optional)
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground mace (Optional)
- 12 cups all-purpose flour
Directions
Step 1
Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
Step 2
Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
Step 4
Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
Step 5
Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
Step 6
Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
Step 7
Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
Step 8
Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
Step 9
Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
Step 10
Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.
Cook’s Notes:
Many gingerbread house patterns can be found online. Possible dimensions to use are: 11-1/2×6-1/2 inches for the roof; 10×5 inches for the side walls; 5x5x5 inches for the angled wall.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 1132 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat20g | 99% |
Cholesterol81mg | 27% |
Sodium488mg | 21% |
Total Carbohydrate200g | 73% |
Dietary Fiber4g | 15% |
Total Sugars83g | |
Protein14g | |
Vitamin C1mg | 7% |
Calcium121mg | 9% |
Iron8mg | 42% |
Potassium654mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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