GINGERBREAD HOUSE DOUGH RECIPE RECIPES

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SIMPLE GINGERBREAD HOUSE RECIPE - BBC GOOD FOOD



Simple gingerbread house recipe - BBC Good Food image

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

Total Time 1 hours 12 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 1 house with 12 portions

Number Of Ingredients 14

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)

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, FatContent 30 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium

GINGERBREAD HOUSE RECIPE - FOOD NETWORK



Gingerbread House Recipe - Food Network image

I once made a gingerbread house with my Banquette chef Bill at the Pump Room that was big enough to walk into. It was a life-size gingerbread playhouse and took days to build. Have fun!

Provided by Food Network

Categories     dessert

Total Time 5 hours 45 minutes

Prep Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 1 house

Number Of Ingredients 25

8 ounces unsalted butter (16 tablespoons or 2 sticks), softened
1 1/2 cups packed light brown sugar
2 eggs
1 cup dark molasses (not blackstrap)
1 teaspoon pure vanilla extract
6 1/4 cups cake flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
Gingerbread House Templates, recipe follows
3 cups confectioners' sugar, plus more as needed
2 egg whites*
Frosted shredded mini-wheats for the roof, as needed
Mini tootsie rolls for a fence, as needed
White Hershey Kisses for roof top spikes, as needed
Small candy canes for a lamp post outside the door, as needed
Granulated sugar for snow drifts, as needed
Necco Wafers for a cobblestone path, as needed
3 large marshmallows, for snow man
Pretzel sticks, for snowman arms, as needed
2 whole cloves, for snowman eyes
Graham crackers to build a shed, as needed
Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers

Steps:

  • In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
  • Preheat the oven to 350 degrees F and grease 2 cookie sheets. 
  • On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below). 
  • Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely. 
  • Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency. 
  • Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way 
  • Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting). Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • Gingerbread House Templates: 
  • Brown paper bags, as needed 
  • You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need: 
  • Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one. 
  • Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side. 
  • Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long. 
  • One door: 2 1/2 inches high by 1 1/2 inches wide.

More about "gingerbread house dough recipe recipes"

HOW TO MAKE GINGERBREAD COOKIES FROM SCRATCH | GINGER…
The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.
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MARY BERRY'S GINGERBREAD HOUSE RECIPE - BBC FOOD
Create your own winter wonderland with Mary Berry's gingerbread recipe. It makes a wonderful centrepiece for parties, and children will love it. Equipment and preparation: you will need a piping bag with a medium plain and small nozzle; plus you will need to print off a downloadable pdf template of the gingerbread design.
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  • To decorate, pipe icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Cut the back door into three pieces to use as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.
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GINGERBREAD RECIPES - BBC GOOD FOOD
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WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
From food.com
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Total Time 2 hours 23 minutes
Calories 134.2 per serving
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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GINGERBREAD MEN COOKIES RECIPE: HOW TO MAKE IT
No holiday treat platter would be complete without gingerbread men cookies! This is a tried-and-true recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 118 calories per serving
  • Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
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MARY BERRY'S GINGERBREAD HOUSE RECIPE - BBC FOOD
Create your own winter wonderland with Mary Berry's gingerbread recipe. It makes a wonderful centrepiece for parties, and children will love it. Equipment and preparation: you will need a piping bag with a medium plain and small nozzle; plus you will need to print off a downloadable pdf template of the gingerbread design.
From bbc.co.uk
Reviews 3.3
  • To decorate, pipe icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Cut the back door into three pieces to use as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.
See details


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Bake a batch of festive gingerbread biscuits to give as gifts, hang on the tree or devour straight away. Kids will love decorating our easy cookies and ornate gingerbread houses.
From bbcgoodfood.com
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WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
From food.com
Reviews 4.5
Total Time 2 hours 23 minutes
Calories 134.2 per serving
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
See details


GINGERBREAD MEN COOKIES RECIPE: HOW TO MAKE IT
No holiday treat platter would be complete without gingerbread men cookies! This is a tried-and-true recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 118 calories per serving
  • Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
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SIMPLE GINGERBREAD HOUSE RECIPE - BBC GOOD FOOD
Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories
From bbcgoodfood.com
Total Time 1 hours 12 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Swedish
Calories 636 calories per serving
  • 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.
See details


MARY BERRY'S GINGERBREAD HOUSE RECIPE - BBC FOOD
Create your own winter wonderland with Mary Berry's gingerbread recipe. It makes a wonderful centrepiece for parties, and children will love it. Equipment and preparation: you will need a piping bag with a medium plain and small nozzle; plus you will need to print off a downloadable pdf template of the gingerbread design.
From bbc.co.uk
Reviews 3.3
  • To decorate, pipe icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Cut the back door into three pieces to use as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.
See details


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