The snow today has us even more in the Christmas spirit than normal! At your request we are giving out our recipe for homemade gingerbread houses.
Gingerbread House Dough
|½ cup (120g)||Honey|
|1 tsp (5g)||Cinnamon|
|1 ½ cups||All purpose flour|
|1 TBSP (15ml)||Milk|
|3 TBSP (40g)||Butter, softened|
- In a mixing bowl with paddle attachment, gently mix together the butter and honey. May still be lumpy. Add the egg.
- Add all the sifted dry ingredients.
- On slow speed, gradually add in the milk.
- Gather the dough in the bowl and transfer to a sheet of plastic film. Press to flatten the dough into a disk using with the heel of your hand. Wrap and refrigerate for at least 24 hours before using.
- Roll a portion of the dough to 1/4” thick.
- Cut according to your template.
- Mix leftover dough with fresh dough – repeat until done.
- Freeze for 30 minutes.
- Set oven to 375°F and bake for 15 minutes.
- Use royal icing to assemble and decorate.
** Here is a tip from Chef Andree** If this is your first time making a gingerbread house, or you are making them with children, why not use royal icing to glue the gingerbread to an empty milk carton? It will help you keep the shape of a house more easily!
|1 ¼ cup (250g)||Icing sugar, sifted|
|¼ cup (50g)||Egg whites|
|2-3 drops||Lemon juice|
- In a mixing bowl with paddle attachment, beat egg whites until soft. Gradually add in half of the icing sugar and mix until incorporated into the eggs.
- Gradually add in the remaining icing sugar and beat until mixture is thick and not lumpy.
- The Royal Icing can keep up to 5 weeks in the refrigerator.