I still remember how excited I was when my dad baked and brought home a beautiful gingerbread house for Christmas. It looked fantastic and smelled wonderful. Years later, I now know that wonderful smell is the result of baking with a mixture of spices including ginger, cinnamon, nutmeg and clove powders. Baking gingerbread cookies leaves the house smells amazing just like how all baking aromas turning your house into a home (well… except when it’s burnt 🙂 )
I decided to try a recipe I consolidated from consulting a few websites to suit my preference and what I have on hand. Those links are here:
I only made a not-to-small gingerbread house, and I made two. They are indeed small compared to my dad’s giant one (link here).
The recipe is enough for these 2 gingerbread houses and about 20 cookies.
For the dough:
750g plain flour
100g glucose syrup
190g brown sugar
2 tablespoons ginger powder
1.5 tablespoon cinnamon powder
1.5 teaspoon nutmeg powder
1.5 teaspoon clover powder
1 teaspoon salt
1 teaspoon baking soda
For Royal Icing:
4 cups icing sugar
3 tablespoons meringue powder
10 tablespoons water
Plus extra assorted lollies for decoration.
For the gingerbread dough:
- Combine all dry ingredients and mix well.
- Combine butter, sugar in a pot and cook on low heat until all sugar has dissolved. Add glucose syrup and honey. Mix well then remove from heat.
- Pour this liquid mixture into the dry ingredients. Fold in to mix everything well forming a smooth ball. This is the dough. Allow it to be at room temperature and it’s ready to be used.
- Roll out the dough to a thickness of about 0.3 cm. Cut the dough according to the templates for the house.
My templates include:
– 2x roof pieces (16cm x 13cm)
– 2x side wall (14cm long x 8cm wide + 2 window 2cm x 2cm on each side
– 2x front and back wall(14cm wide x 18cm tall- trim top to form triangle top halves)
– Chimney(4cm wide x 5cm tall- trim bottom edge to fit on to roof)
– 6 window eaves(2.5cm x 1cm)
- Bake at 180°C for about 10 minutes or until the edges start to brown.
- Once taken out of the oven and still warm, quickly use a knife to trim the edges so that they are straight and run through all the windows to make sure they detach properly.
- Allow the cookies to cool completely and firm up before assembling.
While waiting, prepare the royal icing:
- Mix all ingredients and whisk at low speed to combine, then increase speed and whisk until icing is thick, and shiny. The consistency can be adjusted by adding more water to thin it and conversely add more icing sugar to thicken. Keep icing tightly sealed and minimise exposing to open air when not in use.
Now the fun part really start: assembling the house and decorate, however you like 🙂
I have to resist the urge to break down the house everything I walk pass them because they smell too good, despite being all wrapped up. By the way, now I have an extra job in the house – that is keep checking on my gingerbread house and try to keep them away from all the unexpected ants, they are everywhere thanks to this hot weather!!!
Merry Christmas 🙂