Gingerbread For Houses Recipes

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GINGERBREAD FOR HOUSES

After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread house could hope for.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 3 pounds of dough

Number Of Ingredients 11



Gingerbread For Houses image

Steps:

  • Into a large bowl, sift together flour, spices, baking soda, salt, and pepper; set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
  • Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely; let cool slightly, 10 to 15 minutes.
  • Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
  • Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.

4 1/2 cups flour, plus more as needed
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup vegetable shortening
1 cup sugar
1 cup molasses

GINGERBREAD FOR A GINGERBREAD HOUSE

This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield enough dough for a 6-by-7-inch house

Number Of Ingredients 14



Gingerbread for a Gingerbread House image

Steps:

  • Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
  • Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
  • Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.

3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract

SIMPLE GINGERBREAD HOUSE

Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h12m

Yield Makes 1 house with 12 portions

Number Of Ingredients 14



Simple gingerbread house image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water.
  • Cut out the template (download from the tips below). Put a sheet of baking paper on a work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
  • Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
  • Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
  • Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.
  • Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off - the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you've made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week.

Nutrition Facts : Calories 636 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
200g flaked almonds
2 egg whites
500g icing sugar, plus extra to dust
125g mini chocolate fingers
generous selection of sweets of your choice, choose your own colour theme
1 mini chocolate roll or a dipped chocolate flake
few edible silver balls
template (see tips below)

GINGERBREAD (FOR COOKIES OR A GINGERBREAD HOUSE)

This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94

Provided by LUv 2 BaKE

Categories     Dessert

Time 1h

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10



Gingerbread (For Cookies or a Gingerbread House) image

Steps:

  • In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
  • Remove from heat; stir in soda (it will foam up).
  • Stir in margarine till melted.
  • With a fork, stir in egg, then flour.
  • On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
  • Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
  • Cut with cutters.
  • Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
  • Makes about 3 dozen 3" gingerbread people.
  • NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.

1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1/2 cup margarine
1 egg, beaten
3 1/2 cups all-purpose flour

GINGERBREAD HOUSE

I got this recipe with my Ann Clark gingerbread house cookie cutters. If you do not want to make 7 houses, you could use the rest of the dough to make gingerbread men.

Provided by Jen in Victoria

Categories     Dessert

Time 1h38m

Yield 7 houses

Number Of Ingredients 11



Gingerbread House image

Steps:

  • Using a stand mixer, beat the butter and sugar until fluffy.
  • Add the eggs and molasses and blend well.
  • Add remaining ingredients and beat well.
  • Divide dough into 4 sections and wrap in plastic wrap. Chill at least 1 hour.
  • Preheat oven to 350 degrees.
  • On a very lightly floured surface, roll dough to 1/8 inch thick.
  • Transfer cut pieces to an ungreased cookie sheet.
  • Bake for 8 minutes. Let cookies cool slightly, then transfer to a wire rack to cool.

Nutrition Facts : Calories 911.8, Fat 28.9, SaturatedFat 17.3, Cholesterol 122.9, Sodium 972.3, Carbohydrate 151.2, Fiber 4, Sugar 57.7, Protein 13.4

1 cup butter, softened
1 cup brown sugar, packed
2 large eggs
1 cup molasses
6 cups flour
1 tp baking soda
1/2 teaspoon baking powder
2 tablespoons ground ginger
4 teaspoons cinnamon
1 teaspoon clove
2 teaspoons salt (reduce if you used salted butter)

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