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How to Make a Gingerbread House
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- COOK TIME
- 10 Min
Have you ever wished you knew how to make a gingerbread house? Now you do! Our easy gingerbread house recipe is no fuss...and sure to create smiles when you're making it and all throughout the holiday season.
What You'll Need
- 5 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup molasses
- 2 whole eggs
- 3 1/2 cups confectioners' sugar
- 3 egg whites or equivalent in egg white powder (see Note)
What to Do
- Using cardboard or waxed paper, cut 1 pattern for each piece shown in diagram below. Preheat oven to 350 degree F.
- In a large bowl, combine flour, cinnamon, ginger, cloves, baking soda, and salt; mix well and set aside.
- In another large bowl, beat shortening and granulated sugar until creamy. Add molasses and whole eggs; beat until well combined. Slowly stir in flour mixture until a smooth dough forms. Divide dough into 3 balls. Place 1 ball of dough on back of a baking sheet. Using a lightly floured rolling pin, roll out dough to 1/8-inch thickness. Using patterns, use a sharp knife to cut out two front/back pieces; remove any excess dough from around pieces.
- Bake 10 to 12 minutes, or until lightly browned around edges. Allow to cool slightly then remove to wire racks to cool completely.
- Meanwhile, repeat with another dough ball, cutting and baking two side pieces. Repeat with third dough ball, cutting and baking two roof pieces. Form scraps into a ball, roll out, and cut and bake one base piece.
- Make icing by beating confectioners' sugar and egg whites in a large bowl until smooth. Place in a pastry bag with a small tip (or place in a resealable plastic storage bag and cut a tiny piece off a bottom corner of the bag).
Make 1 Front piece & 1 Back piece: 7-1/2" from base to center of top, 5" side, 6" bottom
Make 2 Side pieces: 7" x 5" each
Make 2 Roof pieces: 8" x 5" each
Make 1 Base piece: 7" x 6"
- Place base flat side down in the center of a large platter or piece of foil-wrapped cardboard. Lay sides and ends of gingerbread house flat-side down around base. Pipe icing all around edges of each piece.
- Carefully lift and press edges of back piece and one side together, sealing with icing. Lift front piece and remaining side and hold in place until house is secure; let stand for a few minutes. Add additional icing to strengthen joints.
- Place one roof piece in place. Pipe icing along inside edge of that piece and place second roof piece in place. Pipe icing along all house seams for extra support and allow to dry.
- Add frosted mini shredded wheat "shingles" to roof and a graham cracker "chimney," "Windows," and "doors," securing them with icing. Pipe icing "icicles" all around lower edges of roof.
Decorate house and yard with any of these, using icing as glue:
- hard candies
- red-hot cinnamon candies
- spearmint leaves (these make great trees!)
- anything else you dream up!
Makes 1 house (see Note).
If raw egg whites are used in the icing, don't eat this. Just use it for fun and decoration only.
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