Petit Gingerbread House

    Petit Gingerbread House

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    14hr15min


    5 people made this

    About this recipe: Children will love these little gingerbread house as it's made with honey, which makes it an easier sweeter taste than molasses. Also, the dough does not need a long time to rest and this can be assembled in one day. Have fun decorating it!

    Ingredients
    Serves: 3 

    • For the structure:
    • 115 g butter
    • 125 g sugar
    • 2 eggs
    • 15 ml honey
    • 500 g all purpose flour (adjust if necessary to get the right consistency)
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon salt
    • For the decoration
    • 1 egg white
    • 300 g icing sugar
    • Candy of all colours and shapes

    Directions
    Prep:12hr  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:14hr15min 

    1. DOUGH AND BAKING
    2. In another bowl, combine flour, salt, baking soda, cinnamon, cloves and ginger. Add the dry ingredients to the egg mixture. Knead with your hands, possibly adding more flour, until the dough is firm and smooth. Form dough into a ball, wrap in cellophane and refrigerate for 1-2 hours (or more, depending on time available).
    3. Meanwhile prepare the template of the house. On stiff paper or cardboard, cut the following:
      • base of the house : 1 rectangle - 10 x 12 cm
      • sides : 2 squares each - 8 x 8 cm
      • front : 1 square - 8 x 8 with the top pitched into a triangle that's 5 x 5 x 8 (see diagram)
      • back : 1 square - 8 x 8 with the top pitched into a triangle that's 5 x 5 x 8 (see diagram)
      • roof: 2 rectangles each - 6 x 10 cm

      Mark the name of each piece on the cardboard and this will help you later. Preheat oven to 160° C.
    4. Remove dough from the fridge and divide into 3 balls. On a lightly floured surface, roll out the first ball into 4mm thickness.
    5. Arrange the pieces of cardboard template on the dough.
    6. Cut the pieces with a sharp knife. Place on a baking sheet lined with parchment paper.
    7. Repeat the procedure with the other 2 balls of dough. If you have a little extra dough, you can make biscuits using a cookie cutter or make additional sections in case they break during construction.
    8. Bake in a preheated oven for 12-15 minutes until the cookies are firm. Remove from oven and if some parts are distorted when cooked, quickly fix them using knife while they are still warm and easily malleable.
    9. Cool for 1 hour on a wire rack taking care that everything is laid out flat to avoid any distortion. Let cool completely and until gingerbread hardens.
    10. CONSTRUCTION AND DECORATION

      Prepare the frosting:
      Mix the icing sugar and egg white. Whisk until the mixture reaches a smooth consistency and is very sticky.
    11. Once all the pieces have cooled, arrange the pieces of the walls onto the base, leaving about 1 cm border from the edge of the base.
    12. Use the icing sugar mixture as a glue to put them together. Bear in mind that you don't need to put a lot of icing glue as it will take a much longer time to harden if you do. Allow the sugar to harden in the fridge for about 1-2 hours before installing the roof.
    13. Repeat process when installing the roof and allowing for the sugar to harden in the fridge for about 1-2 hours.
    14. When the house has been assembled, proceed with decorating it with free reign of your imagination! We can use melted chocolate, icing to hold candy, chocolate chips, pieces of dried fruits etc.
    15. Tradition dictates that we keep these little houses decorated until Christmas morning....then only we can eat them with gusto!

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