Gingerbread house

Based on 24 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
30
min.
Preparation
20
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
400 g all-purpose flour
½ tsp flaxseed (ground)
5 tbsp water (divided)
125 g turbinado sugar
2 tsp pumpkin pie spice mix or mixed spice
1 tsp baking soda
225 g molasses
125 g margarine (vegan)
200 g confectioner’s sugar
100 g sugar
flour for work surface
Christmas-themed sprinkles or other edible decoration (optional)
Metric
Imperial

Utensils

  • small bowl
  • standing mixer or hand mixer with dough hooks
  • plastic wrap
  • Christmas tree- and gingerbread men-shaped cookie cutters
  • stencil for gingerbread house
  • baking sheet
  • oven
  • cooling rack
  • parchment paper
  • knife
  • rolling pin
  • piping bag
  • pastry brush
  • serving plate
  • small saucepan

Nutrition per serving

Cal
823
Protein
7 g
Fat
17 g
Carb
158 g
  • Step 1/7

    Mix ground flaxseed with a part of the water in a small bowl. Set aside for approx. 5 min.
    • ½ tsp flaxseed (ground)
    • 1 tbsp water
    • small bowl

    Mix ground flaxseed with a part of the water in a small bowl. Set aside for approx. 5 min.

  • Step 2/7

    In the meantime, add flour, demerara sugar, spices, baking soda, flaxeed-water-mix, margarine, and molasses to a standing mixer. Knead until a smooth dough forms.
    • 400 g flour
    • 125 g demerara sugar
    • 2 tsp pumpkin pie spice mix or mixed spice
    • 1 tsp baking soda
    • 225 g molasses
    • 125 g margarine
    • standing mixer or hand mixer with dough hooks

    In the meantime, add flour, demerara sugar, spices, baking soda, flaxeed-water-mix, margarine, and molasses to a standing mixer. Knead until a smooth dough forms.

  • Step 3/7

    Wrap dough in plastic wrap, transfer to refrigerator, and let rest for approx. 1 h.
    • plastic wrap

    Wrap dough in plastic wrap, transfer to refrigerator, and let rest for approx. 1 h.

  • Step 4/7

    Preheat oven to 180°C/350°F. Flour work surface and roll dough out until approx. 1/2 finger thick. Using stencils (you will find them in the last step), cut out shapes needed for a gingerbread house. Cut Christmas tree shapes and gingerbread men out of remaining dough. Transfer to a lined baking sheet and bake in preheated oven for approx. 10 – 20 min., in batches if necessary. The pieces should be golden brown with a slightly firm surface. Transfer to a cooling rack.
    • flour for work surface
    • Christmas tree- and gingerbread men-shaped cookie cutters
    • stencil for gingerbread house
    • baking sheet
    • oven
    • cooling rack
    • parchment paper
    • knife
    • rolling pin

    Preheat oven to 180°C/350°F. Flour work surface and roll dough out until approx. 1/2 finger thick. Using stencils (you will find them in the last step), cut out shapes needed for a gingerbread house. Cut Christmas tree shapes and gingerbread men out of remaining dough. Transfer to a lined baking sheet and bake in preheated oven for approx. 10 – 20 min., in batches if necessary. The pieces should be golden brown with a slightly firm surface. Transfer to a cooling rack.

  • Step 5/7

    Meanwhile, mix confectioner’s sugar with just enough water to form a thick icing. Once pieces have cooled, decorate with icing using a piping bag. If desired, decorate with sprinkles or other edible decorations. Set aside to dry completely.
    • 200 g confectioner’s sugar
    • 2 tbsp water
    • Christmas-themed sprinkles or other edible decoration
    • piping bag
    • small bowl

    Meanwhile, mix confectioner’s sugar with just enough water to form a thick icing. Once pieces have cooled, decorate with icing using a piping bag. If desired, decorate with sprinkles or other edible decorations. Set aside to dry completely.

  • Step 6/7

    Melt sugar and a little water in a small saucepan and cook over medium heat until a dark caramel forms. Carefully dip bottom of house pieces in caramel and stick to a serving plate. Use caramel to stick together other inner edges and to attach Christmas trees and gingerbread men.
    • 100 g sugar
    • 2 tbsp water
    • pastry brush
    • serving plate
    • small saucepan

    Melt sugar and a little water in a small saucepan and cook over medium heat until a dark caramel forms. Carefully dip bottom of house pieces in caramel and stick to a serving plate. Use caramel to stick together other inner edges and to attach Christmas trees and gingerbread men.

  • Step 7/7

    For your gingerbread house cut out each template from the dough twice. You can also take the measurements and make your own stencils. Enjoy!

    For your gingerbread house cut out each template from the dough twice. You can also take the measurements and make your own stencils. Enjoy!