Gingerbread House
Servings: 12
Calories: 75kcal
Cost: $8
Xmas Magic
Equipment
- 1 Stand mixer
- 1 Food processor
- 3 Baking trays
- 2 Pastry bowls
- 1 Cutter
- 1 Carton boxe for the mock-up
- 1 Scissors
- 1 Dough scraper
- 1 Rolling pine
- 2 Christmas stencils
- 2 Piping bags and piping tips
Ingredients
Gingerbread Cookie / Biscuit Pain d'Épice
- 700 g All-purpose flour
- 20 g Baking powder
- 340 g Brown sugar
- 2 g Salt
- 2 g Allspice or cinnamon
- 200 g Butter cubed
- 140 g Honey
- 40 g Molasses
- 100 g Eggs
Royal Icing
- 130 g Egg whites at room temp
- 850 g Powdered sugar sifted
- 10 g Lemon juice or white vinegar
Decorations
- 30 g Edible silver sugar pearls
Instructions
Mock-Up Example
- For inspiration when building your gingerbread house, look to toy houses, fairy tale illustrations, and online designs. Before baking, we advise creating a cardboard mock-up. Each cardboard piece can then serve as a precise template for cutting your gingerbread dough.
Pentagon Tower 1
- Walls: Make five pieces measuring 1.5" x 9" (4 cm x 23 cm). Carve narrow windows into each.Roof: Make four rectangles measuring 4.5" x 2.25" (11.5 cm x 6 cm). Cut each rectangle into three triangles.
Pentagon Tower 2
- Walls: Make five pieces measuring 2.25" x 6" (6 cm x 15 cm). Cut out the window apertures.Roof: Make four rectangles measuring 2.5" x 5" (6 cm x 13 cm). Cut each rectangle into three triangles.
Main House
- Front & Back Walls: Make two pieces measuring 3.75" x 4.5" (9.5 cm x 11.5 cm). Carve an entrance door in the front wall. Carve a large window in the back wall.Side Walls: Make two pieces measuring 4.5" x 6.5" (11.5 cm x 16.5 cm). Make the necessary cuts at the top for the roof to fit. Carve some windows into each.House Roof: Make two square pieces measuring 4.5" x 4.5" (11.5 cm x 11.5 cm).
Chimney
- Make three pieces measuring 2.75" x 1.2" (7 cm x 3 cm).Make one piece measuring 2" x 1.2" (5 cm x 3 cm). (Note: corrected metric conversion from 2.5cm to 5cm for accuracy)Chimney Cap: Make one piece measuring 1.5" x 1.5" (4 cm x 4 cm). Cut and shape it as needed.
Wood-Fired Oven
- Hood: Make two pieces measuring 1" x 4.25" (2.5 cm x 11.5 cm) and two pieces measuring 0.5" x 4.25" (1.25 cm x 11.5 cm).Main Oven: Make one piece measuring 3" x 2" (7.5 cm x 5 cm). Carve out the oven entrance.Finishing Touches:Use the leftover scraps to decorate the oven, the base, and to create log details. If desired, apply gold leaf to mimic flames coming from the logs.
Gingerbread Cookie
- If using a food processor, make the dough in two batches. First, combine the flour, baking powder, sugar, salt, and allspice. Add the butter and mix, then add the honey, molasses, and eggs. Mix until just combined. Wrap the dough and chill it. Divide the pastry into three pieces. On a floured work surface, roll out each piece into a sheet about 1/8-inch (3 mm) thick. Note: The dough should be on the thinner side rather than thick. As a precaution, you may gently prick the dough sheet with a fork. Use any leftover dough to make small decorations for the base of the Christmas tree. Freeze the dough until ready to bake.
Baking Procedure
- Sandwich the cookie sheet between two lightly greased pieces of parchment paper (or a silicone baking mat) and a baking tray. Pre-bake at 330°F (160°C) on the fan setting for approximately 12 minutes, until the pastry is set enough to be cleanly cut. Carefully slide the pastry sheet onto a work surface and cut it into your desired shapes. Cut extra pieces as backups and for the Christmas tree. Place the cookies back in the oven, uncovered, for about 12 minutes to finish baking. Let the cookies cool completely, then flip them over so the cleanest side becomes the outside of your edible house. Smooth the edges with sandpaper, if needed.
Royal Icing
- Royal icing can be made days in advance. Rewhip it gently before using. For finely detailed effects, use Christmas-themed stencils, which can be found online or at art supply stores. For other decorations and assembly, use a parchment paper cone or a small pastry bag fitted with your desired icing tip.To make the icing, beat egg whites with sifted powdered sugar until stiff peaks form (this stage is called "bird’s beak" or bec d’oiseau). Add lemon juice and beat for a few more seconds. Keep royal icing in a separate container and cover it with a damp cloth or plastic wrap to prevent it from drying out.
- For the finest effect, use stencils. Place a stencil over a baked cookie and spread royal icing into a thin layer, scraping off any excess with an offset spatula. Carefully lift the stencil away and let the icing dry completely. Rinse the stencil under water between each use.
- Do the same with all remaining cookies. To mimic windows, use gelatin sheets and attach them with dots of royal icing.
Assembly
- Assemble each part of the house with royal icing. Keep in mind that it can take a few hours for the royal icing to set completely.
- Fill any gaps with royal icing to mimic snow, and glue silver sugar pearls onto the Christmas tree and doorknobs. Let everything dry completely.
- With the remaining royal icing, pipe a few rosettes onto a baking tray lined with a silicone mat or parchment paper. Press these into the base of the Christmas tree and let dry. To help the gingerbread house dry faster, place it in a warm, dry area or in an oven set to a very low temperature (113°F/45°C).
Nutrition
Serving: 50g | Calories: 75kcal
2 thoughts on “Gingerbread House”
God bless you you are the best and the best and the best. I can’t say you are world for you thank you very much.🙏🏽🙏🏽🙏🏽
I used this recipe to make my high school principal a 1×2m board that looks like the school’s gate, also use it to make gingerbread cookies and just today, I used some leftover dough to make Stroopwafe, it’s so great and so versitile