Mini Gingerbread House Recipe
It´s Christmas time again! Time for baking cookies and making gingerbread houses for this wonderful family occasion. I used to make gingerbread houses from a ready packed ingredients in which I did not have to bake the dough. Everything was inside the package. The Lebkuchen ( German traditional gingerbread) for the walls and the roofs of the gingerbread house, the candies for decorating the house and some miniature Christmas trees and miniature kids. I only have to buy extra icing sugar and eggs for making the royal icing for the glue in building the gingerbread house.
I celebrate this Christmas in my home country, so I have to bake the gingerbread dough. While making the dough for this recipe hub, the electricity went off when it was still on the process of baking. My dough was destroyed. There was a brown out (as we call it in the Philippines) or black out. It took the whole day that I got mad and decided to use Graham Crackers instead of the original gingerbread dough. This is the easiest and the shortest way for building the house.This is the best way in case you have not much time. You can make this gingerbread house and let your small kids explore their creativity in helping you. It would be a great fun for both of you. Anyway, gingerbread dough recipe is still included in this hub.
I´ll be sharing some German tradition, like baking cookies and gingerbread houses to my Filipino family. I hope we all enjoy the festivity of Jesus birth this Christmas.
Other things you need
- paper plate
- baking paper
- rolling pin
- electric mixer
- chopping board
- weighing scale
- icing bag
Ingredients of Gingerbread House Dough
- 200 gram pancake cinnamon syrup or molasses, light or dark
- 400 gram all purpose flour, sieved
- 100 gram sugar, brown
- 1 cup margarine, melted
- 1 pince salt
- 1 teaspoon ginger, powder
- a few drops Vanilla, flavouring
Electric Stand Mixer
- Put the brown sugar and margarine in an electric bowl mixer. Mix them well until creamy and fluffy.
- Add the pancake cinnamon syrup or molasses. Lightly mix them to the margarine sugar mixture.
- Add the rest of the dry ingredients like flour, ginger powder, a few drops of vanilla and salt. Scrape the sides of the bowl every now and then. Mix well until the dough is smooth.
- Refrigerate the dough for an hour. Let the dough rest for 10 minutes at room temperature before cutting the dough for walls and roofs of the gingerbread house. Flatten the dough with a rolling pin to 1/2 cm thick.
- Cut the patterns of your desired sizes of the walls, ceiling and roof. Make more patterns in case some of them get broken when used. Below are the sizes of my patterns.
- Preheat the oven to 180°C. Bake the patterns for 12 minutes or until they are golden brown. Let them cool and let them stay overnight inside the refrigerator for the next day to build the house.
One Way of Making the Gingerbread House Template
Graham Crackers Gingerbread House
- 1 pack (225 g) Graham Crackers
- 1 pound icing sugar
- 2 egg whites
- 1 lemon or 2 pieces of calamansi
- 3 or more small packs of marshmallows
- 3 or more packs of coated peanut candies
- 3 pieces of finger chips
Step by StepClick thumbnail to view full-size
How To Assemble
This is the measurement of my Mini Gingerbread baked cuttings or Graham Crackers House:
- 4 pieces of 9x5 cm cuttings for the walls
- 2 pieces of 9x5 cm for the ceiling
- 2 pieces of 9x5 cm for the roof
- 2 pieces of 5x5x5cm for the roof
- Prepare the paper plate by covering it with aluminum foil or just use color plastic plate the way I did it.
- Position your house in the middle of the plate. Draw a line of royal icing on the plate where you intend to build the 4 walls of your house. Put icing sugar to the 4 wall cuttings and press them together. Put a glass in the middle of the walls to support them from falling down. Wait for a while (if it´s Graham Crackers) or let it stay for an hour ( if you have baked the dough) to let it harden.
- Glue together 2 rectangular cuttings for the ceiling. Paste them on top of the 4 walls.
- Then glue the 2 rectangular cuttings for the roof slantly on top of the ceiling. Add more glue to make it stable enough to stand.
- Lastly, glue the 2 triangles on both sides of the roof.
- Let the house harden for a few hours for the decorations.
For the Glue: Royal Icing
- Sieve the icing sugar.
- Beat the egg whites lightly with the electric mixer.
- Add the icing sugar spoon by spoon and then add the juice of lemon or calamansi while mixing.
- Stir the icing every now and then.
- Continue mixing until the icing is good enough to glue the gingerbread cuttings.
- My Three Different Christmas Celebrations in Life
This article is about my three different Christmas celebrations and experiences in the Philippines, Ireland and Germany.
Decorating the House
- Decorate the roof by pasting the marshmallows on top of the roof one after the other. Paste the marshmallows, roof after roof to avoid the hardening of the royal icing.
- Then paste the coated peanut candies in the middle of the roof.
- Paste the marshmallows on the sides of the house. One side after the other.
- Draw a royal icing door in front of the house and paste the finger chips on top of it. Paste a coated peanut candy as a doorknob.
- Paste a in front of the door as a way.
- Draw a window with the use of the icing if you wish.
- Spread a few icing on top of the house as a sign of snow.
- Scatter some marshmallows beside the house or build a fence.
Be creative. You can use different kinds of candies, gums, dried fruits, colored royal icing and many more. Visit your baking department store for more decoration ingredients. Decorate your gingerbread house the way you like it to be. Use your imagination. You will know how your house look like when it´s finish. Enjoy and have fun!
Have you ever make your own Gingerbread house before?See results without voting
This hub is owned by the author Thelma Alberts. If ever you have read this somewhere in the internet but Not in HubPages, then it is a copy of the authors' creativity and hard work. Someone has published it without her permission.
© 2012 Thelma Alberts
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