Gingerbread House (Print Version)
# Ingredients:
01 -
3 cups (375g) all-purpose flour.
02 -
1/4 tsp baking soda.
03 -
2 tsp ground ginger.
04 -
2 tsp ground cinnamon.
05 -
1/2 tsp ground allspice.
06 -
1/4 tsp salt.
07 -
6 tbsp (85g) unsalted butter, softened.
08 -
3/4 cup (150g) brown sugar.
09 -
1 large egg, room temp.
10 -
1/2 cup (120ml) molasses.
11 -
1 tbsp water.
12 -
1/2 cup (95g) shortening.
13 -
1/2 cup (113g) unsalted butter.
14 -
4 cups (480g) confectioners' sugar.
15 -
2 tbsp milk.
16 -
1/4 tsp vanilla extract.
17 -
1/8 tsp salt.
18 -
Royal icing.
19 -
Assorted candies.
# Instructions:
01 -
Prepare templates for the gingerbread house shapes.
02 -
Combine flour, baking soda, ginger, cinnamon, allspice, and salt.
03 -
Beat unsalted butter and brown sugar for 2 minutes until creamy.
04 -
Add egg, molasses, and water to the butter mixture. Gradually mix in dry ingredients.
05 -
Divide the dough into portions and chill for at least 2 hours.
06 -
Roll out dough between parchment to 1/4 inch thick. Cut house pieces (2 of each).
07 -
Bake at 350°F. House pieces for 18-20 minutes and chimney for 12-13 minutes.
08 -
Let all pieces cool completely and ensure they are flat.
09 -
Assemble pieces with royal icing. Prop pieces and let base set for 1 hour.
10 -
Add roof and chimney to the base. Let house set for 4-6 hours.
11 -
Beat shortening and butter. Add sugar, milk, and vanilla. Mix until smooth.
12 -
Use buttercream, royal icing, and candies to decorate the gingerbread house.
# Notes:
01 -
Must use parchment for rolling.
02 -
Can make pieces 1 week ahead.
03 -
House needs full 4-6 hours to set.
04 -
Shortening makes frosting crust.
05 -
Store assembled house 1-2 days.