Gingerbread House

Average: 0 (0 votes)
(0 votes)
Gingerbread House
share Share
bookmark_border Copy URL
Health Score:
4,3 / 10
2 h.


For the gingerbread
For the dough
500 grams honey
500 grams brown sugar
300 grams butter
1 kilogram Pastry flour
3 teaspoons Gingerbread spice
1 organic lemon (zested)
50 grams Cocoa
2 eggs
2 teaspoons potatoes
4 tablespoons Rum
For the icing
450 grams powdered sugar
organic lemons (juiced)
For decoration
powdered sugar
assorted Wine gummy (as desired)
assorted Sweets (as desired)
How healthy are the main ingredients?

Preparation steps


For the gingerbread, heat honey, butter and sugar in a small saucepan until sugar dissolves. Transfer honey miture to a mixing bowl and let cool. Mix flour, gingerbread spice, lemon zest, cocoa and eggs into honey mixture and and knead thoroughly with a stand mixer fitted with a dough hook. Dissolve baking soda in rum and knead into dough. Set mixer to highest speed and continue kneading until dough is shiny and no longer sticky. Cover bowl with plastic wrap and refrigerate dough overnight.


Cut templates for the pieces of the gingerbread house from cardboard or A5 format paper (approximately 6 x 8 1/4 inches). Cut two matching roof panels. Cut two matching side wall panels. Cut two matching end wall panels with attached triangles for the gables. Leave triangle tips sharp or trim flat if desired. If trimmed flat, cut a template strip for the top of the roof the length of the roof panel and the width of the flattened gable.


Roll out dough on a floured surface about 5 mm thick (approximately 1/8 inch thick). Use prepared templates to cut roof, side wall and gabled end wall pieces from dough for gingerbread house and place on a greased baking sheet. Cut doors and windows from wall pieces as desired. Knead remaining dough, roll out again and cut a base for gingerbread house about 20 x 30 cm (approximately 8 x 12 inches) plus tree shapes as desired for decoration. Preheat oven to 180°C (approximately 350°F) and bake gingerbread in portions about 20 minutes. Allow gingerbread pieces to cool on baking sheet.


For the icing, mix powdered sugar with enough lemon juice to form a smooth, thick paste. Use icing to attach side walls to end walls of gingerbread house. If desired, stack books against house to stabilize structure until icing dries. Use icing to attach roof pieces, doors and shutters to gingerbread house. Place remaining icing in a pastry bag and decorate gingerbread house as desired. Attach gummy candies and other candies to gingerbread house with icing as desired. Thickly dust decorated gingerbread hosue with powdered sugar and let icing dry before serving.