How to Make a Ginger Bread House
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If you are looking for a tasty homemade ginger bread house you can eat after christmas is over or just for a fun day for you and your family...
Look no more, this recipe is just for you.
First you would make your ginger dough...
The recipe is posted below for a dough thats edible from start to finish.
After you make your ginger dough, form into a ball and wrap in clear wrap and put in the fridge to harden the butter and dough.
This is to help roll the dough out and bake while keeping it's form.
Not a lot of steps to this recipe but your family will love making and building it.
Please continue on to our recipe and don't forget to watch our short video and we also got a full video available to watch as well.
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Ingredients
- Molasses - ½ cup
- Brown sugar - 1 cup
- Butter - 3/4 cup
- Ground ginger - 2 tsp
- Ground cinnamon - 1 tsp
- Ground cloves - 1 tsp
- All purpose white flour - 2½ cups
- Baking soda - 1 tsp
- Water - 1 tbsp
Instructions
GINGERBREAD HOUSE and COOKIES:
Ingredients:
1/2 Cup, molasses 1 Cup, brown sugar
3/4 Cup, soft butter or margarine 2 Tsp, ground ginger
1 Tsp, cinnamon 1 Tsp, cloves
2 1/2 Cups, white or wheat flour 1 Tbsp, water
1 Tsp, baking soda
Method:
- In a large bowl, add butter, brown sugar, spices mix together until creamy.
- Add molasses and baking soda in a small bowl mix together then pour in with the other ingredients.
- Sift flour slowly and mix together with wooden spoon then add 1 tbsp water more if needed. When cookie mixture starts to form a ball continue working the flour with your hand.
- When the dough forms a ball, cut ginger bread house walls or cookies of choice place on cookie sheet on top of a piece of parchment paper.
GINGER BREAD HOUSE:
- Cut out 4 rectangle shapes 3 x 5 inches, this is for the two sides and roof and 2 square shape 5 x 5 inches for the back and front cutting from the 3 inches mark on both sides to make a peak, to match the 3 inches sides, put on a piece of parchment paper on a cookie sheet and bake for 10 to 12 minutes on 350º of heat.
- Placing the wall sides on a plate or homemade base, put a line of icing sugar on the outer sides and stick together with other wall. Doing this until four walls are icing together, then placing the roof the same way with icing sugar on the outer sides to touch the top of the walls, keep something outside the walls so they don’t fall down.
- After you built your house then decorating it is up to you, making icing windows, doors and shingles for roof.
ICING FOR GINGER BREAD HOUSES:
5 Cups, confectionary sugar 1/2 Tsp, cream of tarter
7 Tbsp, Water 1 Tsp, almond or mint extract
1 Tsp, corn syrup 1/2 Tsp, sea salt
- In a large bowl add all your ingredients, mix until blended and add extra icing sugar if needed.
- Cover with clear wrap and place in the fridge until ready to use. Use decorating bag to icing gingerbread house and to seal the sides, mix different bowls add food colourings if you like to have a coloured house. This icing is edible and it will form a hard mortar to keep your gingerbread house together
Preheat oven to 350°F, baking time 10 to 12 minutes,
Baking Tips:
- See video for more instructions located at www.bonitaskitchen.com
- Having all your walls and roof cut out and ingredients ready to use before starting to build your house.
Allergens
I hope your excited to make your own ginger bread house and maybe with your family.
No eggs in this recipe and the dough is good to eat from start to finish.
After Christmas enjoy this tasty treat.
Thank you for stopping by and please share this video with your family and friends so you all can get to make this recipe…
From our kitchen to yours!!
Have a lovely day!!!
From myself, RMHussey Productions and Team!!
