Gingerbread House

Posted: December 27, 2012 in baking

In lieu of some introductory post (which will only state silly goals and hopes that I have for this blog, most of which I’ll have forgotten about in a year), I will start things off with a recipe.

I had spent all year making all sorts of Christmas baking plans. One of my best buddies had gifted me a wonderfully oh-so-wrong cookie cutter, which was just waiting to be christened. But did I make gingerbread cookies this year? Noooo. :( (Well, I did but they’re not the pretty turn-me-into-funky-shape kind.)

The one thing I managed to accomplish was a gingerbread house. As always, I expected this whole thing to be way more complicated than it turned out to be.

Gingerbread House


175 g clear honey
65 g dark syrup
65 g butter
625 g all purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 egg
2 egg yolks

Heat honey, syrup and butter until melted.
Mix the dry ingredients.
Add the egg and the egg yolks to the melted (molten? Ack, I never know…) mixture and mix until completely incorporated.
Wrap the dough in cling foil and chill for 30 minutes.
Roll out the dough (until it’s about 1/4 inch thick) and cut out walls and roof with the following measurements:

Roof: 2 times: 6 inch x  4 inch
Sides: 2 times: 5.5 inch x 3 inch
Front & Back: 5.5 inch x 5.5 inch

Remember to
a) cut windows into the side walls and
b) make the necessary cuts in the front and the back for a pitched roof

Bake for 10 – 15 minutes at 350 °F (180 °C).
Put it together using icing as glue and lastly, of course, DECORATE LIKE CRAZY!
I caved and used up my beloved Reese’s babies and mini marshmallows that I had imported from England and never really used. The house is still sitting in my kitchen and I can’t really decide what to do with it. Thoughts? (No, neither eating it (ugh!) nor throwing it out (WHAT?!?) is an option.)

  1. Teresa says:

    This is absolutely incredible! Amazing job. Well done.

  2. mydearbakes says:

    Wow, what a cute looking gingerbread house!

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