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Gingerbread House

Holidaycooking's picture
  Honey 1 Kilogram (3 Cups, Generous)
  Water 1⁄4 Liter (1 Cup)
  Butter 125 Gram (1/2 Cup)
  Light rye flour 650 Gram (6 Cups)
  White flour 600 Gram (4 Cups)
  Candied lemon peel 100 Gram, finely diced to make 1/2 cup
  Candied orange peel 100 Gram, finely diced to make 1/2 cup
  Ground cinnamon 6 Teaspoon
  Ground cardamom 1 3⁄4 Teaspoon
  Ground cloves 1 Teaspoon
  Ground ginger 1 1⁄4 Teaspoon
  Baking soda 30 Gram (2 Tablespoons Plus 1 Teaspoon)
  Egg whites 2
  Powdered sugar 300 Gram (3 1/2 Cups)
  Lemon juice 2 Tablespoon
  Sugar sprinkles 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Almonds 2 Tablespoon (Adjust Quantity As Needed)
  Candied cherries 2 Tablespoon (Adjust Quantity As Needed)

Bring the honey, water, and butter to the boil, stirring; let cool.
Sift the flour onto a pastry board and scatter the candied lemon and orange peel, spices, and baking soda over it.
Make a depression in the center and pour in the almost completely cooled honey.
Knead these ingredients to a smoothly elastic dough, then thoroughly work the soda into the dough.
Let the dough rest overnight, covered, in refrigerator.
It is best to cut out cardboard patterns for the gingerbread house.
With these, you can put together a test house that can be altered if you don't like it.
Preheat the oven to 400°F. (200°C).
For the front of the house roll out 25 ropes 3/8 inch (1 cm) thick and 11 inches (27 cm) long.
Lay them next to each other leaving a little room in between each (they will bake together creating a log cabin effect) on a butter baking sheet.
Lay the cardboard pattern over the "logs" and pre-cut the front (do not cut out the door and window at this time).
Repeat the same procedure for the back of the house and the sides.
For the sides, roll out 6 ropes 3/8 inch (1 cm) thick and 8 inches (20 cm) long.
You may have to use several baking sheets, or if you only have one, bake as many parts of the house at one time as you can.
Bake on center shelf until nicely browned, 15 to 20 minutes.
Loosen dough from baking sheet.
For front of the house cut out the window and door while still warm (the doors will be set in place and reattached later).
Let all pieces cool thoroughly before assembly.
For the roof and the base, roll out the dough no more than 3/16 inch (1/2 cm) to the approximate size of each.
Pre-cut the dough using pattern and transfer to buttered baking sheet.
Pierce at 1-inch (2 1/2-cm) intervals with a fork, and bake about 12 to 15 minutes on the center shelf until brown.
The picket fence and the rectangular roof decorations can be rolled out somewhat thinner, pre-cut and baked in the same fashion as the roof and base. (Use your imagination and create your own designs for the remaining dough.)
Mix the egg whites and powdered sugar to form a thick icing; thin with a little lemon juice if necessary.
Use icing to "glue" the house together.
The roof should be attached with a few toothpicks.
Put remaining icing in a pastry bag fitted with a fine tip, and decorate the house with this and with colored sugar sprinkles, almonds, candied cherries.

Recipe Summary

Difficulty Level: 
Cook Time: 
15 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 227 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 6 mg2%

Sodium 186.9 mg7.8%

Total Carbohydrates 49 g16.2%

Dietary Fiber 4.7 g18.8%

Sugars 26.6 g

Protein 4 g7.8%

Vitamin A 1.7% Vitamin C 10.8%

Calcium 2.9% Iron 10.1%

*Based on a 2000 Calorie diet

Gingerbread House Recipe