Gingerbread House Guide (Print Version)
# Ingredients:
01 -
1/4 teaspoon salt.
02 -
1/4 teaspoon baking soda.
03 -
1/8 teaspoon salt.
04 -
3/4 cup brown sugar.
05 -
3 cups all-purpose flour.
06 -
1 tablespoon water.
07 -
4 cups confectioners' sugar.
08 -
6 tablespoons unsalted butter, softened.
09 -
1/2 cup shortening.
10 -
1 large egg.
11 -
2 teaspoons ground ginger.
12 -
2 teaspoons ground cinnamon.
13 -
1/2 teaspoon ground allspice.
14 -
1/2 cup molasses.
15 -
1/4 teaspoon vanilla.
16 -
Royal icing, for construction.
17 -
Assorted candies for decorating.
18 -
2 tablespoons milk.
19 -
1/2 cup butter for frosting.
# Instructions:
01 -
Take templates and cut out gingerbread house patterns from them.
02 -
Combine spices, salt, flour, and baking soda with a whisk.
03 -
Cream butter and sugar together, then mix in molasses, water, and egg. Slowly add the dry stuff.
04 -
Split dough into halves, wrap them up, and pop in the fridge for at least 2 hours or as long as 3 days.
05 -
Roll the dough out to about 1/4-inch thickness between parchment. Cut out house pieces.
06 -
Put the house cutouts into the oven at 350°F. Bake them 18-20 minutes; chimneys only need 12-13 minutes.
07 -
Use icing to stick your walls together. Let them dry for an hour before adding any roof parts.
08 -
Glue the roof pieces on with icing and stick on the optional chimney, if using one.
09 -
Leave your house alone for 4-6 hours so everything stays together before decorating.
10 -
Mix together soft butter and shortening, then beat in vanilla, milk, salt, and sugar.
11 -
Dress up your house using royal icing, buttercream, and candy bits.
# Notes:
01 -
Let it dry for 4-6 hours before adding decor.
02 -
Work on it in bits ahead of time.
03 -
Use parchment when rolling the dough.