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Easy peasy gingerbread house recipe

Easy peasy gingerbread house recipe



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  • Biscuits and cookies
  • Ginger biscuits

A foolproof recipe for the ginger biscuits and icing needed to make a gingerbread house. Make this a Christmas tradition with the kids and enjoy the fruits of your labour throughout the festive season! For further tips and templates, use our guide: Building a gingerbread house.

16 people made this

IngredientsMakes: 1 gingerbread house

  • Gingerbread
  • 650g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 225g butter, cut into small cubes
  • 200g caster sugar
  • 250ml honey
  • 1 teaspoon ground ginger
  • Icing
  • 200g icing sugar
  • 2 or 3 tablespoons hot water
  • 1 tablespoon lemon juice

MethodPrep:3hr ›Cook:15min ›Extra time:5hr › Ready in:8hr15min

  1. Preheat oven to 180 C / Gas 4. Prepare several baking trays by lining with baking parchment.
  2. In a small bowl sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger; set aside.
  3. In another large bowl cream butter with sugar; add honey and mix until smooth, then add sifted flour mixture and knead quickly until you have a ball of dough. Wrap in cling film and chill in the fridge for about 1 hour, or up to overnight.
  4. Roll out dough to a thickness of 3-5mm. Cut out house parts according to template.
  5. Bake on prepared baking trays for about 15 minutes. Take biscuits out of oven and let cool completely on a wire rack.
  6. Icing:

  7. Meanwhile, prepare icing by combining icing sugar, water and lemon juice in a small bowl. Construct the walls and roof of the house by following the instructions in our article on building a gingerbread house (if the glaze is too runny add icing sugar, if too thick add a little water).
  8. Let house set and harden for at least 4 to 5 hours (but ideally overnight), then decorate with sweets, chocolate, icing sugar or marzipan.

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Gingerbread Poke Cake Recipe

Ladies and gents, allow me to introduce you to the epic coup de gras of my holiday baking: Gingerbread Poke Cake. Gingerbread poke cake!! Can't you just see the clouds parting and the angels singing??

This cake is everything. It has the warm spices, the sweet moistened cake, the cool and creamy whipped topping with a dusting of cinnamon and a caramel drizzle.

Perfect for after Christmas dinner. Or during. Or whenever. .

Speaking of Christmas dessert, do you know what you're making yet?? I don't have an iota of dinner planned (with the exception of this Cider Brined Cajun Turkey . ), but the dessert menu is extensively plotted out.

I'm not even kidding. And, no, I'm not feeding an army this year. Just my little family. But we know how to eat some dessert, y'all.

This gingerbread cake is just a given for Christmas dinner. It's simple and versatile, so easy to make, and everyone is guaranteed to like it. It's not overwhelmingly gingerbread– you know what I mean. So even if you're not a gingerbread fan, per se, this is still a cake you could really enjoy.

The secret to the simplicity and deliciousness of this cake? A cake mix. Yep. Start with a spice cake mix. All you need to add is a little ground ginger and molasses, and voila! One easy peasy gingerbread cake at your service. All the other spices are already in the cake mix. Woo hoo!

Add to that sweetened condensed milk soaked into the cake, Cool Whip on top, and a hearty drizzle of caramel, and you've got a killer Christmas dessert that will knock the socks of your guests.

Make it extra cute by adding gingerbread men! I used Peeps, but little cookies would be cute too. Enjoy!!


The only gingerbread recipe you need

This gingerbread recipe is perfect to make with kids, and to eat with the rest of the family at Christmas or any time you fancy.

There's nothing quite as lovely as the smell of gingerbread filling your kitchen. These simple Christmas biscuits don't only taste amazing, but are also really easy to make, making them a great recipe for the little ones in the family too.

Follow our top tips and you'll be rewarded with delicious gingerbread dough every time!

Top Gingerbread Tips:

  • Make sure to melt your butter and sugar over a low heat in order to prevent the mixture from burning before the sugar has had time to dissolve
  • Chill your dough for at least 30min. It will make rolling the dough out much easier as it won't stick to the rolling pin or worktop. Alternatively roll your dough out between two sheets of baking parchment once chilled
  • Don't overwork your biscuit dough when bringing it together or rolling it out. Overworking will result in a tough biscuit
  • As per the tip above, be clever when stamping out your biscuits in order to prevent having to re-roll your dough out too many times. Pre-plan where your cutter will be placed each time in order to optimise the surface area of the dough
  • Spare biscuits will keep in an airtight container at room temperature for up to 3 weeks. Make sure it is truly airtight to prevent the biscuits from softening
  • You can freeze unbaked dough, wrapped in clingfilm, for up to one month. Defrost overnight in fridge and complete recipe

Gingerbread dough is highly versatile since it's very sturdy once baked. So, once you have perfected the recipe below, get creative and build your own 3D constructions. Follow our template and guide to a traditional gingerbread house, our gingerbread wreath, our Alpine Christmas cake, or draw up your own template to construct your favourite landscape!

Here's our foolproof gingerbread biscuit recipe ready for the snuggly season ahead!

What you need:

  • 75g butter
  • 3 1/2tbsp golden syrup
  • 60g light soft brown sugar
  • 175g plain flour
  • 1/4 tsp bicarbonate of soda
  • 2tsp ground ginger

How to make gingerbread biscuits:

  1. Add butter, golden syrup and light brown sugar to a pan. Stir on a low heat until sugar has dissolved.
  2. Add flour, bicarbonate of soda and ginger to a mixing bowl then stir together. Make a well in the centre and pour in the sugar and butter mixture.
  3. Stir together to form a dough (it might be easiest to use your hands).
  4. Wrap in clingfilm and let chill for 30mins to firm up.
  5. Lay the dough between two sheets of baking parchment. Press dough lightly with a rolling pin. Give a quarter turn than repeat.
  6. Give it a final quarter turn, then start to roll backwards and forwards, giving regular quarter turns. Until dough is roughly thickness of a £1 coin.
  7. Using a biscuit cutter cut out the shapes. Bake at 190°C (170°C fan) mark 5 for 10-12min, until lightly golden brown.
  8. The biscuits won't be firm but will harden when left to cool outside the oven.

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Easy peasy gingerbread house recipe - Recipes

19 comments:

These are the cutest! I can see all kinds of gifts here! Thanks for sharing this creative idea.

They are cute, aren't they Lynn? And so easy! Mimi xxx

Hi Mimi, what brand of gluten free flour do you use? Do you always use the same for all your baking? Not sure if we have the same brands in NZ but you seem to bake lots of recipes successfully so will give yours a try if I can get it here!

Hi Jen. See my reply below. I have no idea how it ended up down there. One of the limitations of responding on the phone I think! Mimi xxx

These are wonderful. I love the glitter. So sweet.

These are darling, Mimi! I love the sparkly windows, too! Thank you for sharing - I love these! Sending hugs xo Karen

I'm glad you like them Karen. They are a bit adorable I think! Mimi xxx

What a great idea to make them sparkly! These would make such a cute and delicious gift.

Courtney I think 'sparkle' is my middle name. Everything is better with sparkles -) Mimi xxx

Your cookies are so beautiful! I love Gingerbread and doesn't the house smell so lovely! Merry Christmas and thanks for sharing!

Dear Bernideen, you are so right. The house always smells glorious for a day or three! Mimi xxx

Hi Jen. I use anything from White Wings to Aldi brand. I always buy plain flour (all purpose) and add baking powder as a raising agent if I need it xxx

These look very dunk-able, which is a good thing in my book! Dunkable plus simple is even better, and cute is just a bonus!
Blessings, Leigh

Everything is better with a bit of glitter.
Amalia
xo

What an amazing recipe! I love the rustic look of it all, and how wonderful that children can help with the design and adding of glitter! I like how you can change out things in the recipe too. Happy to visit with you today :)

Mimi, sounds delicious. And I'm all for doing rustic rather than complicated and time-consuming! While I do spend a lot of time making something delicious, I'm getting less and less inclined to spend time on fussy decorating of cakes, cookies, etc.

Dearest Mimi,
yours are the cutest cookies I've ever seen, thank you for sharing the recipe with us, it's truly captivating and inviting !

Hope you're having the best of weekends,
I'm sending blessings of joy to you

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

I love hearing from you! I always respond to comments, so don't be shy! Mimi xxx


Preheat the oven to 180C / 170C Fan / 350F and line 3 large baking trays with baking paper.

Add the butter and dry ingredients to a bowl

Get your kids to weigh the butter then chop it into small pieces before adding it to a large mixing bowl.

Weigh the flour, bicarbonate of soda and ginger, and add that to the butter.

Using their fingertips, get your kids to rub the butter in to the flour until it resembles breadcrumbs. This is a job my kids always enjoy – it’s a great chance for them to get their hands messy! The idea is to rub and squeeze the butter with your fingertips so it gets coated in the flour, and broken down into small breadcrumb sized pieces.

Measure the sugar, then add it to your mixture, give it a little mix so it is well combined.

Add the wet ingredients

Add the golden syrup to your bowl. I normally either hold the spoon while the kids squeeze in the syrup or vice versa as it’s a lot easier and more accurate than letting them do it all themselves.

Crack the egg into a small bowl before adding it to your mixture. This gives you a chance to remove any rogue shell if it falls in.

Make the gingerbread dough

Finally, mix everything together, at first with spoons if you like, but then with your hands until the dough comes together in a ball.

If it’s too warm or you want to bake the gingerbread later you can wrap it in clingfilm and pop it in the fridge at this point.

Make the gingerbread house pieces

Sprinkle a little flour down on your work surface and then get your kids to roll out the gingerbread until it is around 4-5 mm thick.

This recipe makes quite a lot of dough, so you might find it easier at first just to use half the dough.

If the dough is sticking to your work surface or rolling pin, you can either add a little extra flour or lay a sheet of baking paper on top or underneath. Don’t forget to rotate your dough 90 degrees after each roll to stop it sticking and to ensure you have a nice even dough.

Lay the gingerbread house template over the top and help your kids to cut around it. Start with the biggest piece (the roof) to make sure it is easier later. Pop it on one of your prepared baking trays.

Re-roll the left over gingerbread dough and repeat with the other parts of the house.

Create the windows (optional)

You don’t need to do this, but they’re a nice touch. If you want to make some stained glass windows for your house, simply get your kids to bash some boiled sweets (we did a different coloured one for each window) with a rolling pin or a tenderizer until you have a fine powder.

Cut out where you want the windows to be in the walls, and bake the walls as normal. A few minutes before the end of baking, remove the windowed walls from the oven and re-cut the window holes if need be then add the boiled sweets and bake for the remaining time.

Alternatively, you can add the sweets from the start of baking but the window edges may not be as sharp (like ours were).

Bake the gingerbread

Bake the gingerbread in the oven for around 9-12 minutes. It’s ready when it’s coloured a little and has hardened. Don’t leave it in too long or it may become too brittle but equally if it is too soft when it comes out, pop it back in for another minute or so.

Remove it from the oven and leave to cool on the baking trays for a minute before putting it on a wire rack to cool completely.

Make the icing

Separate the egg whites from the egg yolks. I normally, do this for the kids by tipping the egg yolk from one half of the shell to another, allowing the white to fall down into a small bowl.

Pop the egg whites in a mixer or large bowl and whisk them until they are light and fluffy.

Weigh the icing sugar and then add it a spoonful at a time to the egg whites. Turn the speed down before you add it or it will go everywhere!

Allow it to mix for a minute or two until it is well combined and you have a nice glossy icing.

Spoon half the icing into a piping bag fittted with a large nozzle and one, fitted with a small star nozzle.

Assemble the gingerbread house

This part of making the gingerbread house I found easier to do without my kids, but older children might be more able to help.

Start with the walls, and using the icing with the large nozzle, pipe icing down one edge then press the two sides together.

Prop them up with a cup if you need to, then repeat with the other walls. Add some extra icing down the join in the middle for extra stability.

Leave the icing to dry for half an hour or so before adding more icing to the top of the walls and adding the roof.

Again, leave it to set for an hour or more to make sure it isn’t going to collapse.

Decorate the gingerbread house

This is one of the best bits for kids to help with. They can really use their imaginations to decide how to decorate their own house. Using the piping bag with the small nozzle, pipe on some icing and decorate it with sweets.

I did all the piping where my kids wanted me to put it, and they added the sweets, but you could let them do it all themselves.


Healthy And Easy Gingerbread Men

Ingredients

  • - 1 cup wholemeal self raising flour
  • - 2 cups oat flour (or continue using wholemeal)
  • - 1/3 cup + 2 tbsp agrave nectar
  • - 1 egg
  • - 1 tsp baking powder
  • - Pinch salt
  • - 2 1/2 tbsp ginger (will taste strong before baking but tones down after cooked - use less if you prefer a less ginger taste)
  • - 2 tsp cinnamon
  • - Melted white chocolate for icing
  • - 1/4 cloves
  • - 2 tbsp apple sauce
  • - 2 tbsp coconut oil
  • - 1 tsp vanilla extract

Instructions

Begin by pre heating your oven to gas mark 4.

In one bowl add your dry ingredients together and mix. In another, add your wet ingredients together and whisk thoroughly.

Once both bowls are mixed together, slowly add the wet ingredients to the dry, mixing with a whisk as you do so. I used a mixer for this.

Once you have a firm dough (must not be sticky – if it is then add more flour), roll the dough out onto a well floured surface. I like my gingerbread men quite thick – about 5cm. If you prefer your dough thinner then bear in mind that your gingerbread men will bake quicker, too.

Once your dough is rolled out evenly, start cutting your gingerbread men out with your cutter and continue to do so until you’ve up all the dough.

Pop your gingerbread men on a baking tray with parchment paper and pop in the middle of the oven to bake for 10-20 minutes. The thicker your gingerbread men are then the longer they’ll take to bake so keep an eye on the time. Really, you want to bake until your gingerbread men are golden brown.

Once done, remove from the oven and leave to cool completely before decorating them – or enjoy them plain. Either way, they taste just as good!

  • I use Sukrin GOLD for my sugar free alternative and have used it for roughly a year now. I love it!
  • I use The GroovyFood Company for my agave nectar. You can find it in your local supermarket and it’s a great alternative to honey/sugar/other sweet ingredients.

Pin this recipe for later…

,


How to make gingerbread cookie dough?

Easy peasy gingerbread dough
The whole gingerbread cookie dough preparation is very simple and can be done with kids around. They will be happy to help you not only doing the prep but cutting out gingerbread men or any other shapes.

This recipe does not contain ground ginger but if you feel like adding it in, feel free to do so. The best thing when mixing the spices is that each time your cookies will have a slightly different flavor.

You don’t even need a bowl. The easiest way to form dough out of the ingredients is to do it on your work top. Just make sure the work top is clean.

Sift the flour. Add sugar, spices, baking soda and mix it well. What you are looking for is flour mix with no lumps of spices.

Make a well in the middle for butter (soften), honey and eggs. Start forming dough. There is no special technique needed here. Just knead until you get nice dough.

The dough needs to rest in the fridge for a day. I sometimes leave the gingerbread dough for 2 days.

Cutting out the shapes:
No rocket science here. Get your favorite cookie cutters (Christmas theme cutters would be perfect here) and start cutting. Now remember to roll the dough out thin. They will grow in the oven.

Baking gingerbread cookies:
Baking these cookies is a very fast process. It only takes about 10 minutes so make sure you don’t leave the kitchen. If you do, you are risking burning them (been there several times).

To make them extra shiny I use egg wash. Brush each gingerbread cookie about 2 minutes before the end. Put them back in the oven and stay close. They will be ready any minute.

Let them cool completely on a wire rack before decorating them with royal icing.

The recipe:
I have this recipe from my mom who uses it all the time! She loves decorating Christmas cookies and each year she starts baking the cookies at the beginning of November so she has all her DIY Christmas Gifts ready for the Holidays! She makes gingerbread bowls, advent wreaths, jewelry chests that are all decorating with royal icing. They all look amazing we all are always admiring her work.


Healthy And Easy Gingerbread Men

Ingredients

  • - 1 cup wholemeal self raising flour
  • - 2 cups oat flour (or continue using wholemeal)
  • - 1/3 cup + 2 tbsp agrave nectar
  • - 1 egg
  • - 1 tsp baking powder
  • - Pinch salt
  • - 2 1/2 tbsp ginger (will taste strong before baking but tones down after cooked - use less if you prefer a less ginger taste)
  • - 2 tsp cinnamon
  • - Melted white chocolate for icing
  • - 1/4 cloves
  • - 2 tbsp apple sauce
  • - 2 tbsp coconut oil
  • - 1 tsp vanilla extract

Instructions

Begin by pre heating your oven to gas mark 4.

In one bowl add your dry ingredients together and mix. In another, add your wet ingredients together and whisk thoroughly.

Once both bowls are mixed together, slowly add the wet ingredients to the dry, mixing with a whisk as you do so. I used a mixer for this.

Once you have a firm dough (must not be sticky – if it is then add more flour), roll the dough out onto a well floured surface. I like my gingerbread men quite thick – about 5cm. If you prefer your dough thinner then bear in mind that your gingerbread men will bake quicker, too.

Once your dough is rolled out evenly, start cutting your gingerbread men out with your cutter and continue to do so until you’ve up all the dough.

Pop your gingerbread men on a baking tray with parchment paper and pop in the middle of the oven to bake for 10-20 minutes. The thicker your gingerbread men are then the longer they’ll take to bake so keep an eye on the time. Really, you want to bake until your gingerbread men are golden brown.

Once done, remove from the oven and leave to cool completely before decorating them – or enjoy them plain. Either way, they taste just as good!

  • I use Sukrin GOLD for my sugar free alternative and have used it for roughly a year now. I love it!
  • I use The GroovyFood Company for my agave nectar. You can find it in your local supermarket and it’s a great alternative to honey/sugar/other sweet ingredients.

Pin this recipe for later…

,


Here’s How You Make Easy Gingerbread!

This easy and classic gingerbread recipe is a quick mixture of flour and spices combined with molasses, butter, sugar, egg and a few other things that I’m sure you already have in your pantry right this minute.

Pour the spicy and sweet batter into a square baking pan and about 40 minutes later you will have a lovely, aromatic gingerbread, all ready to be dusted with powdered sugar.

And with that, I want to wish you and your family a peaceful, merry holiday. I’ll be back again after Christmas…until then, love and gingerbread from me to you!


Recipe Summary

  • ½ cup granulated sugar
  • ¼ cup butter or stick margarine, softened
  • ½ cup orange juice
  • ⅓ cup molasses
  • ¼ cup egg substitute or 1 egg white
  • 1 ½ cups all-purpose flour
  • 2 teaspoons ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Cooking spray
  • 1 teaspoon powdered sugar

Beat granulated sugar and butter at medium speed of a mixer until well-blended. Add juice, molasses, and egg substitute beat well, and set aside.

Lightly spoon flour into dry measuring cups level with a knife. Combine the flour and the next 6 ingredients (flour through nutmeg) in a small bowl gradually add flour mixture to molasses mixture, stirring until well-blended. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in pan on a wire rack. Sprinkle with powdered sugar.