Children's Gingerbread House

4.1
(125)

This easy gingerbread house recipe is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.

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Prep Time:
2 hrs 30 mins
Cook Time:
10 mins
Additional Time:
24 days
Total Time:
24 days 2 hrs 40 mins
Servings:
15
Yield:
1 gingerbread house

Ingredients

  • ¾ cup butter

  • cup packed light brown sugar

  • 1 teaspoon lemon zest

  • 1 ½ tablespoons lemon juice

  • ½ cup molasses

  • 2 eggs

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 tablespoon ground ginger

  • 2 teaspoons ground allspice

  • 6 egg whites

  • 4 (16 ounce) packages confectioners' sugar, sifted

Directions

  1. First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.

  2. In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift flour, baking powder, ginger, and allspice together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.

  3. Preheat the oven to 375 degree F (190 degrees C).

  4. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out 2 of each.

  5. Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread to greased baking trays.

  6. Bake gingerbread in the preheated oven for 10 minutes, or until crisp. Remove from the oven and leave gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out 8 hours to overnight to harden.

  7. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks.

  8. Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours before putting on the roof.

  9. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave 8 hours to overnight to set firmly.

  10. When ready to decorate, make the remaining icing: In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar. Use this to make snow on the roof, and to glue on various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

    close up view of Gingerbread Houses garnished with icing and colorful candy
    SBelle

Nutrition Facts (per serving)

736 Calories
10g Fat
160g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 736
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 49mg 16%
Sodium 172mg 7%
Total Carbohydrate 160g 58%
Dietary Fiber 1g 3%
Total Sugars 136g
Protein 5g
Vitamin C 1mg 5%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 249mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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