Gingerbread House

32-gingerbread-house1
Gingerbread House Gingerbread House
sugar and spice and everything nice that's what gingerbread houses are made of!

stats

Time: 15hr 12min (prep: 1hr / inactive: 14hr (including drying time) / bake: 12min)
Makes: 1 gingerbread house

Ingredients

House
3 3/8cups all-purpose flour
3tsp ground ginger
1/2tsp baking soda
1 1/2tsp ground cinnamon
3/4tsp ground cloves
3/8tsp salt
1 1/8cups (2 sticks and 2 tbsp) unsalted butter
1 1/2cup granulated sugar
3eggs
3/8cup molasses
Icing
5tbsp warm water
3tbsp meringue powder
1/2tsp cream of tartar
4cups powdered sugar
1gingerbread house template (get the recipe here)

Instructions

1. Whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves and salt. Set aside
2. In a large bowl, cream the butter and granulated sugar
3. Mix in the eggs and molasses
4. Add the dry ingredients to the molasses mixture and mix to combine
5. Form the dough into two discs. Cover in plastic wrap and refrigerate for 60min
6. After 60min, preheat the oven to 350°F. Prepare a baking sheet with parchment paper or sheet liner
7. Remove one disc of dough from the refrigerator and roll it to ~1/4” thick between two sheets of parchment paper
8. Cut the gingerbread house template shapes out from the dough with a knife – be careful to note which shapes require 2 pieces of gingerbread. Reroll the scraps and cut, repeating with the other disc until you have made all the template shapes
9. Bake in preheated over for ~12min
10. While still hot, retrace the template shape and trim any edges that have spread. Cool on baking sheet for 20min and then transfer to wire rack to cool completely
11. In the meantime, prepare the icing. Beat the warm water and meringue powder together for ~30sec. Add the cream of tartar and mix for another 30sec. Add the powdered sugar and mix on slow for ~10min until icing is thick. If it is too thick, add water. Spoon icing into a ziploc bag or piping bag with a medium tip such as the Wilton 10. Royal icing hardens quickly so keep it covered as much as possible
12. To assemble the gingerbread, first cover a cutting board or piece of cardboard with aluminum foil
13. Pipe a generous line of icing along the bottom of the front wall (the one with the door and windows) and place it icing side down on your board (refer to the third page of the template for illustrated directions)
14. Pipe a generous line of icing along the bottom of one of the side walls and on the face of the side wall along the edge where it will touch the front wall. Place it on your board at a right angle to the front wall
15. Pipe a generous line of icing along the bottom of back wall and along the edge of the back wall that will touch the side wall. Place it on the board at a right angle to the side wall and parallel to the front wall
16. Pipe a generous line of icing along the bottom of the other side wall and on the face along both edges of the side wall where it will touch the front and back walls. Place it on your board at a right angle to the front and back of the house (parallel to the other side wall)
17. You can add more icing to the inside bottom edge of the walls to help it stay in place on your board and place heavy objects (such as mugs) against the outside of the wall to keep them in place as they dry
18. Leave your house to dry for ~4-8 hours or until the icing has fully hardened
19. In the meantime, decorate your roof. Spoon icing into a ziploc bag or piping bag with a small tip such as the Wilton #2. Starting at the top of one of the roof pieces, outline scallop shaped shingles one row at a time. If you have difficulty piping, remove the icing from the bag and add water 1/4 tsp at a time until mixture is just thin enough to pipe. If the icing becomes too watery, add more powdered sugar to thicken it. Repeat with the other roof piece
20. Once house base has dried, pipe a generous line of icing across the top edge of all the walls. Place your roof on the house base, being careful to not disturb the iced shingles. Place heavy objects (such as mugs) just under the roof pieces to keep the roof in place as it dries. Pipe additional icing along the seam where the roof pieces meet
21. Leave your roof to dry for ~4-8 hours or until the icing has fully hardened
22. In the meantime, attach the shutters. Pipe icing onto the shutters, one at a time, and place next to the windows on the front wall of the house (refer to the diagram on the third page of the template for placement)
23. Assemble the chimney - pipe a generous line of icing along one edge of the back of the chimney. Press the chimney side onto the chimney back at a right angle. Repeat with other chimney side
24. Pipe a generous line of icing along the longer edge of the chimney sides. Place the chimney front onto the chimney sides at a right angle. Press together and allow to dry for at least ~4 hours or until the icing has fully hardened. To make the brick design, spoon icing into a ziploc bag or piping bag with a small tip such as the Wilton #2. Make horizontal lines parallel to the top of the chimney, working from the top to the base of the chimney. Add vertical lines alternating between horizontal stripes in a brick pattern. Allow to dry for ~30min
25. Once the house has dried, attach the chimney - pipe a generous line of icing along the bottom edge of the assembled chimney where it will touch the roof. Place it on the roof facing the front of the house. Let dry for ~30min
26. Continue to decorate. To make icicles, spoon icing into a ziploc bag or piping bag with a small tip such as the Wilton #2. Begin at the roofline and pipe a bead of icing so it adheres to the gingerbread edge. Squeeze and pull downward until you reach your desired icicle length and pull away to break the icicle. Use the same technique for the top of the windows. For snow drift, use a medium tip such as the Wilton 10 and squeeze icing along the edge of the roof, where the roof pieces meet, the top and base of the chimney, the base of the windows, and the base and edges of the house
27. Once you have decorated your house, enjoy! Share with family and friends and don’t forget to break it apart to eat – it’s the best part!

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