How To Make A Gingerbread House (Part 1)

by Rockstar Wife on December 18, 2011

I’ve been making gingerbread houses for my entire married life. It’s one of my favourite Christmas traditions. Actually I normally make 3 or 4 each Christmas, and every now and then I make one even though it’s not Christmas.

There’s something about the combination of the gingerbread, the royal icing and the sweets/candy/lollies that makes me feel full of Christmas spirit.  I don’t think my gingerbread houses are the best in the world but I love building and decorating them. Eating them is also a favourite past time of mine.

Over the years I’ve made(and decorated)  gingerbread houses with my best friend, Rockstar, my nieces, my church, my friends from overseas and my brother-in-law. I’ve never come across anyone who hasn’t loved doing it.

You can now buy gingerbread house kits from many shops but I’m a fan of making the gingerbread myself. The smell of gingerbread baking is one of my top five favourite smells in the world.

Do you want to give it a go?

You know you do.

GINGERBREAD HOUSE RECIPE

Ingredients
250g (8.8 ounces) butter
185g (6.5 ounces) brown sugar
2 eggs
300g (10.5 ounces) Australian honey (or other dark honey)
900g (2lb) plain (all purpose) flour
pinch salt
3 tsp ground ginger
2 tsp cinnamon
½ tsp allspice
1 tsp bicarb soda dissolved in
75ml boiling water

Method

  • Cream butter and sugar until light and fluffy (use large bowl stand mixer).
  • Beat in eggs one at a time
  • Add honey
  • Sift together dry ingredients.
  • Add to butter and honey mixture alternately with dissolved bicarb soda beating between each addition.
  • If dough feels to too sticky, add a bit more flour. The dough in the picture below needs maybe a tablespoon more of flour.

Note – The dough should be able to be moulded without sticking to your hand (it should look a bit like this – the dough that is – your hand should look like it’s your hand not mine )

  • Shape dough into a flat disc and wrap in plastic wrap (cling film).

  • Refrigerate for 2 hours or more (overnight). I believe this is called resting the dough. As you can see I like to let my dough rest next to a case of Coke Zero. I think that if I was a piece of dough I’d be happy with this placement in the fridge.

This is the first stage of making a gingerbread house. Tomorrow I’ll explain how to cut out the gingerbread and the day after I’ll show you how to assemble it all. If you can’t wait until then you can watch this video http://www.tescorealfood.com/cooking-tips/how-to-make-a-gingerbread-house.html Make sure that you using royal icing to stick this together.  For a recipe for royal icing try this one http://www.gingerbread-house-heaven.com/gingerbread-house-icing.html

In the meantime you might want to head to the shops and start stocking up on sweets/candy/lollies to decorate your gingerbread house with.

Check back tomorrow for how to bake a gingerbread house.

{ 6 comments… read them below or add one }

Alice December 19, 2011 at 9:47 am

Eek! I looooove the picture of the house with the snow falling!

Rockstar Wife December 21, 2011 at 10:33 pm

@Alice – I think all my photos could be improved with snow falling

Hez January 18, 2012 at 11:06 am

I want to eat that entire bowl of flying saucers!!! Yum!

Rockstar Wife January 20, 2012 at 10:21 pm

@Hez – I don’t really get the flying saucer thing. They taste like paper to me. I hear you really need to grow up on them for them to be appealing. Maybe it’s like Vegemite.

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