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RECIPE VAULT » Classic Gingerbread House

Classic Gingerbread House

  • Makes One gingerbread house

Gingerbread

  • 3 cups brown rice flour
  • 3 cups tapioca flour
  • 1 1⁄2 cups buckwheat flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter or buttery sticks
  • 1 cup dark brown sugar, packed
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1⁄2 teaspoons ground cloves
  • 1 teaspoon finely ground pepper
  • 1 1⁄2 teaspoons coarse salt
  • 2 large eggs
  • 1 cup unsulfured molasses
  1. In a large bowl, whisk together the flours. Measure out 6 cups and place in another large bowl. Stir in the baking soda and baking powder and set both bowls aside.
  2. Using a standing mixer fitted with the paddle attachment, combine the butter and brown sugar on medium speed until fluffy. Mix in the spices, salt, eggs and molasses. Reduce speed to low. Add the flour mixture and mix until just combined. The dough will likely be very loose. Gradually add the flour mixture from the original bowl (up to one additional cup) until the dough holds together and no longer feels loose. Divide the dough into quarters and wrap each in plastic. Refrigerate several hours or overnight.
  3. Preheat oven to 350°. Dust a clean work surface with the remaining flour mixture from your original bowl and place dough on top. Using a rolling pin, roll dough into a 1⁄4 inch thick rectangle. Transfer to a baking sheet and chill the dough for 15 minutes.
  4. Using the provided template, cut out two of each house piece. Place them 2 to 3 inches apart on baking sheets lined with parchment paper, and chill again until firm, about 15 minutes. Bake the house pieces until crisp but not dark, 12 to 15 minutes. Let the baking sheets cool wire racks.

 

Royal Icing

  • 4 cups confectioner’s sugar
  • 2 large egg whites or 5 tablespoons meringue powder
  1. In a large bowl, using an electric mixer on low speed, combine the powdered sugar with egg whites or meringue powder. Add a scant half cup water and mix until smooth. The icing should be very thick and sticky. Transfer the icing to a small squeeze bottle or pastry bag.

 

Assembly

  1. Starting with the front and sides of the house, attach the pieces of the house, using the royal icing as “glue.” Prop up the walls with cans or other supports, and let dry completely before adding the roof. Add the roof, then let the house dry overnight. Decorate with more royal icing and your choice of candies.

     

NUTRITIONAL INFO

1 Serving (of 12): CALORIES 748; FAT 17.9 g (sat 10.1 g, mono 5.2 g, poly 1.2 g); PROTEIN 6.8 g; CARBS 144.5 g; FIBER 4.4 g; CHOLEST 72.3 mg; IRON 3.6 mg; SODIUM 457 mg; CALCIUM 97 mg

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