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German Gingerbread House with Royal Icing Decorations
Create a festive centerpiece with this classic gingerbread house. The recipe includes a sturdy gingerbread dough perfect for building and a royal icing recipe for detailed decorations. Let your creativity shine with candies, sprinkles, and other edible embellishments!
Prep Time
60 minutes
Total Time
Several Hours (including chilling and drying time)
Calories
2750 kcal
Difficulty
Medium
Equipment
6 items
Cost
£2.96/serving
Ingredients
Servings
4
4cupsAll-Purpose Flour(plus extra for dusting)
£1.20
2teaspoonsBaking Soda
£0.10
2tablespoonsGround Ginger
£0.35
1tablespoonGround Cinnamon
£0.25
0.5teaspoonGround Cloves
£0.15
0.5teaspoonSalt
£0.01
0.5cupUnsalted Butter(softened)
£1.50
1cupBrown Sugar(packed)
£0.70
0.5cupMolasses(unsulphured)
£0.80
1Egg(large)
£0.30
4cupsRoyal Icing Sugar
£2.50
3tablespoonsMeringue Powder
£1.00
0.5cupWarm Water(plus more if needed)
0As neededAssorted Candies(for decorating)
£2.00
As neededSprinkles(for decorating)
£1.00
Total Cost
£11.86
£2.96 per serving
Instructions
- 1.**Gingerbread Dough:** In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- 2.In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- 3.Beat in the molasses and egg until well combined.
- 4.Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. If the dough is too dry, add 1 tablespoon of water at a time until it comes together.
- 5.Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- 6.**Cutting and Baking:** Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 7.On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness.
- 8.Place your gingerbread house templates (walls, roof, etc.) on the dough and cut around them with a sharp knife or pizza cutter.
- 9.Carefully transfer the cut pieces to the prepared baking sheets.
- 10.Bake for 12-15 minutes, or until the edges are firm and lightly golden brown. Larger pieces may require slightly longer baking time.
- 11.Let the pieces cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- 12.Repeat with the remaining dough. Any scraps can be re-rolled and baked for cookies!
- 13.**Royal Icing:** In a large bowl, beat together the royal icing sugar, meringue powder, and warm water until stiff peaks form. Add more water, one teaspoon at a time, if the icing is too thick. Do not overmix.
- 14.Divide the icing into separate bowls and tint with food coloring, if desired.
- 15.Transfer the icing to piping bags fitted with various tips for decorating.
- 16.**Assembly:** Place one wall of the house on your work surface. Pipe a generous amount of royal icing along the bottom edge and one side edge of the base.
- 17.Attach the side walls. Hold the pieces in place for a few minutes until the icing begins to set.
- 18.Pipe icing along the top edges of the walls and attach the roof pieces.
- 19.Allow the assembled house to dry completely for at least 2-3 hours before decorating. An overnight dry is recommended.
- 20.**Decorating:** Use royal icing to attach candies, sprinkles, and other decorations to the house.
- 21.Get creative and have fun! Pipe icicles along the roof, create windows with melted sugar, and add a gingerbread person in the yard.
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My Notes
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Nutrition Information
Nutrition per serving (400g)
2750 kcal / 11506 kJ
Carbs
580g
223% of RDA
Fat
45g
64% of RDA
Protein
30g
60% of RDA
Detailed Breakdown
Fibre
15 g
50% of RDA
Sugar
400 g
444% of RDA
Sodium
1600 mg
70% of RDA
Saturated Fat
30 g
150% of RDA
Chef's Tips
Ensure the gingerbread pieces are completely cool before assembling to prevent the icing from melting.
Use a strong and sturdy base for your gingerbread house, such as a large plate or cutting board.
A thicker royal icing is best for holding the pieces together, while a thinner icing is ideal for decorating.
If you want stained glass windows, crush hard candies and melt them in the cutout windows during the baking process.
Store your decorated gingerbread house in a cool, dry place. It should last for several weeks.
Cooking Equipment
Oven
Baking Sheets
Rolling Pin
Gingerbread House Template (printed and cut)
Piping Bags
Mixer
Wine Pairings
No wine pairing suggestions available for this recipe.
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