XMAS FOOD RECIPES GIFT FOODS

The Gingerbread House

The Gingerbread House

Summary

Servings 1
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

be the first to rate this

Ingredients

  • 4.5 cups Flour Self-Raising
  • 3 tsp Ground Ginger
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 cup Water
  • 185 g Butter
  • 1 cup Brown Sugar
  • 1/2 cup Golden Syrup
  • 2 Eggs
  • Royal Icing
  • 2 Egg White
  • 3 cups Icing Sugar

Nutrition Information

Qty per
693g serve
Qty per
100g
Energy 1997.39kcalcal 288.34291353394kcalcal
Protein 65.19gg 9.4108183846306gg
Fat (total) 9.16gg 1.3223361927169gg
 - saturated 3.83gg 0.55289821158361gg
Carbohydrate 412.72gg 59.580195792372gg
 - sugars 16.89gg 2.4382378051298gg
Dietary Fibre 9.96gg 1.4378240698101gg
Sodium 7335.31mgmg 1058.9242246505mgmg

Nutritional information does not include the following ingredients: Ground Ginger, Cinnamon, Water, Butter, Brown sugar, Egg white, Icing sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

The Gingerbread House. When the Christmas holidays start getting close, one of my family’s favourite traditions is making the gingerbread house. We don’t buy those pre-fabricated houses either. We make ours from scratch. It’s a lot of work, yes, but it’s also a lot of fun. If your kids like to help out they’ll have a lot of fun with all the mixing, not to mention all the lollies lying around during the whole process.

Method

  1. First, mix all of the dry ingredients together in a large mixing bowl.

  2. Mix the brown sugar with the butter using an electric mixer on medium. Once blended, mix in the molasses/syrup, water, and eggs.

  3. Pour half of the dry mixture into the wet mixture and blend it in smoothly, then mix in the rest of the dry mix.

  4. Knead the dough until it's all mixed well and then wrap it in plastic and set it in the fridge for between 2 hours to three days.

  5. Use a thin cardboard or thick paper to cut out templates for the house. You can find some unique templates online that you can use as guidelines.

  6. Preheat the oven to 180 degrees.

  7. Divide the gingerbread dough into two pieces.

  8. Put down some wax paper and then sprinkle it with flour to make your rolling surface. Roll each piece of dough out to about 0.5cm thickness.

  9. Once it's rolled, if the dough is really soft you can put it in the freezer for about an hour to harden it for cutting.

  10. Sprinkle some flour on the dough, place the template pieces on top, and cut them out with a very sharp knife. If you cut all the way through the wax paper you can simply lift the whole thing onto a baking tray. If not, use a spatula. Keep all the pieces at least 2.5cm apart.

  11. Cook them at 180 degrees for about 15 minutes, or until they get darker. Watch the smaller pieces they'll cook faster.

  12. Beat the egg whites in a small bowl with electric beaters until frothy, gradually beat in the sifted icing sugar.

  13. Cover the icing with a damp tea towel until required.

  14. Line a cutting board with alfoil - this will be the base.

  15. Once everything is ready, put some icing into a piping bag. If you don't have one, you can take any regular ziplock or freezer bag, snip a tiny cut in the end, and fill it with icing.

  16. Take one edge at a time and squeeze a line of icing down the side. Connect it to its neighbouring piece and continue until everything is cemented together.

  17. Once the house is built, put the remaining icing on the roof and around the windows for trim.

  18. Decorate with lollies of your choice, and you're done!  Any extra icing can be snow on the ground!

Recipe Hints and Tips:

  • The Gingerbread House pieces are suitable to freeze for up to four months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar