Gingerbread House Recipe | How to make a Gingerbread House

Gingerbread House Recipe | How to make a Gingerbread House

I’m sharing with you how to make a gingerbread
house from scratch. From the gingerbread recipe and the template to the decorating. This is
a fun recipe leading up to Christmas that you can eat at the end or use as decoration
for the rest of the month. Welcome to recipes by Carina where I show
you how to make classic and simply delicious recipes, make sure to subscribe for a new
video each week. I also have a bunch of other Christmas recipes here on my channel so make
sure to subscribe and take a look. The first thing we need to do is make the
gingerbread dough for the house. This gingerbread recipe is a bit different from you standard
gingerbread cookie as it needs to be strong enough to hold up a house for a good length
of time. I usually have mine all throughout December and it holds up perfectly. In a saucepan measure out your butter, 1 stick,
half a cup or 113 grams. You’ll notice I give all of the measurements in metric and
imperial so no matter where you are from it should be easy enough to follow. If you would
like the full recipe and printable template for this gingerbread house it will be on my
website as well as the full measurements in the description box below. Don’t forget
to subscribe to my channel and take a look at my other Christmas recipes. To the butter add the golden syrup, molasses
or corn syrup – whatever you can get your hands on. Molasses is more traditional for
gingerbread and it will also give the best colour, it may also be called Treacle although
if you can’t find it, substituting with others works fine. For spices we’ll need
ground ginger and ground cinnamon, 4 teaspoons of each. These have a the best aroma that
will make your house smell of Christmas, and finally add a cup and a quarter or 250g of
brown sugar. Let me know in the description box below if
you’ve ever made a gingerbread house before? I usually make one each year, challenging
myself to a more complicated design each time. This template is super simple which is best
when you’re first starting out but if you’re wanting something a little more complicated
I would recommend looking for inspiration and drawing up your own template using the
measurements from this as a starting point. Place the saucepan over medium to low heat
and stir occasionally until the butter has melted and the ingredients are well combined. In a large mixing bowl or the bowl of your
stand mixer measure out your flour. You’ll need 6 and a half cups or 810g. This may seem
like a huge amount but we’re making a lot of gingerbread dough here. Make sure you’re
using a large enough bowl to be able to mix everything together. You might be noticing there’s no baking
powder or baking soda in this recipe but flour is the only dry ingredient we need. Add baking
powder or soda would make the dough rise in the oven, causing it to change shape even
the smallest amount which is something we don’t want. There’s nothing worse than
baking all of the pieces then finding out they’ve changed shape and don’t fit together
anymore, trust me I’ve had it happen. It’s completely normal for your pieces to shrink
a little in the oven but they should all do this the same amount so it shouldn’t effect
you. Pour your melted butter mixture into the bowl
with flour along with the cup and a quarter of milk. Using a wooden spoon or an electric
mixer combine the dough together. This is a really good arm work out if you’re doing
it by hand. The dough should be very thick and extremely sticky. Cover the mixed dough with plastic wrap and
place into the fridge for at least 4 hours or overnight. During this time the dough will
firm up, meaning its so much easier to roll out and will hold it’s shape while cutting
out the house pieces. When you are ready to roll out your dough
you’ll need a template. I have a printable one that I’ve designed for this house on
my website which you can find by clicking the link in the description box below or by
going to Alternatively if you don’t have a printer I have measurements
listed on the template which you can use to draw it yourself with a ruler. You’ll need two side pieces, two roof pieces,
a front and back, a door and four sides to the chimney. The roof pieces and the side
pieces are the same on both side so make sure to remember you need 2 of each. Once you have printed out or drawn up your
template, cut it out and set it to the side while we work with the dough. The easiest way to roll out the dough is between
two sheets of nonstick paper. This way you can transfer the house pieces straight to
a baking sheet. Basically the less you in need to handle it the better so it doesn’t
change shape. Take about a cups worth of gingerbread dough, you don’t need to measure it just
an estimate and place it on a sheet. Top with the next sheet and using a rolling pin or
if you don’t have a wine bottle actually works just as well, roll out the dough until
it is about half a cm or a quarter of an inch thick. It will be very hard to roll at first
as it is straight out of the fridge but just be patient and you’ll get there. Check the thickness of the dough and when
it is correct check it’s big enough to fit the template you are using. If it’s big
enough you can do 2 different cuts but I tend to do them all separately and just the door
and chimney together. Before you cut place the dough on a baking
sheet and place it back into the fridge for about 15 minutes or if your freezer is large
enough place it in there for 5 minutes instead. One tip I have for you is make sure your dough
is as cold as possible. If the dough gets soft there is no way you’ll be able to get
a clean cut, it sticks to everything and it’s just too difficult to work with. After 15 minutes in the fridge remove the
top piece of paper and place your template on the dough. Using a large sharp knife, line it up against
the template and do one straight cut, this is much more precise than using a small knife
and cutting along. Repeat until you have cut all of the outside lines, pulling the template
off and removing the excess dough placing it back into the bowl to be used again. As
you pull of the excess dough off you may notice some untidy lines, just use your knife here
to sharpen them up. You can leave the house like this without
windows and draw them on after or use a smaller knife to cut them out. I’m using the template
but also doing it free hand to cut out 4 small windows instead of one large window. Another
option here is you can create a stained glass effect by using crushed up candies or lollies
which will melt in the oven like in my Christmas Cookie recipe. This can look really impressive
if you put some sort of lights on the inside of the house. Place your house piece back on the baking
sheet and place into the fridge again for 15 minutes before they go into the oven. It’s
important you do this as it helps to reduce any shrinkage of the dough. Bake your gingerbread in a 180C|350F oven
for 15 to 20 minutes or until they are golden brown. They will be soft when you remove them
from the oven but they’ll firm up as the cool. Repeat this process with the remaining dough
until you have 2 sides, a back and front, 2 roof tiles, 4 chimney pieces and a front
door. You can bake all of the pieces together or bake a few at a time while you’re working
on the rest. You’ll probably have left over dough, you can use this to make trees or gingerbread
men or even a fence for out the front of your house. Leave your gingerbread to cool completely
before decorating or assembling the house. To decorate and assemble the house we’ll
need royal icing. It’s incredibly sticky and hardens like concrete so it works great
for gingerbread houses. In the bowl of your stand mixer or large bowl
add in two egg whites. You can seperate these by hand using the shells or crack them into
a seperate bowl and scoop out the yolks with your hand. Pour in your icing sugar or powdered
sugar, these are both the same ingredient just different names depending on where you
live in the world. You’ll need 4 cups or 500g. Turn your mixer or hand mixer on low
and whisk the ingredients together for a minutes or so until combined. Scrape down the sides
of the bowl to get all of the sugar and turn the mixer on high for about 5 to 7 minutes
or until the royal icing is thick and bright white. It’s actually incredibly easy and simple
to make. Cover the icing well when your not using it as it dries out super fast, It can
be kept in the fridge for up to a week. Your first thought may be to assemble the
house first but it’s much easier to decorate while the pieces are flat. Use the royal icing
in a piping bag with a fine tip – I’m using a wilton #1 round tip – pipe on any type of
decoration you would like. There are so many different ways you can decorate, I’m going
for a minimal all white them to my house although my line work isn’t the best so I’m covering
most of the roof up with a dusting of icing sugar after. Colourful lollies or candy are
great, chocolate or candy canes, just use the royal icing as your glue for sticking
everything down. Make sure to leave your decorating to dry
and harden for about 6 hours or overnight before trying to assemble it. You don’t
want to smudge it while you’re trying to hold the pieces up to stick together. When you are finally up to the stage of assembling
your house, as I know this can seem like forever away, you’ll need something to stick it
on. You can use a chopping board, a cake board or anything else flat. I’ve gone for a chopping
board that I’ve covered with nonstick paper. Take the tall side piece of your house and
using a piping bag or a knife, add a line of royal icing along the edge. Take the front
of the house and placing it on the board, pressing the pieces together. Use a mug, a
glass or anything else to give the pieces some sort of support while they are drying
so there’s no chance of them falling over. Attach the back of the house next, using the
same technique of piping a line of royal icing along the edge and sticking it firmly to the
side piece. The royal icing should be thick and strong enough to hold the pieces in place
but I always use some sort of support just incase so there’s no chance of the whole
thing falling down. Before adding the fourth side I’m putting some battery operated lights
inside so I can switch them on so the house glows, this looks really great when it’s
dark. It should be quite firm and strong once you
have all four sides attached as they hold each other in place. It’s also a great idea
to pipe some icing on the inside joins, just for some extra support. I recommend leaving
this to dry for about 6 hours or overnight before attempting to attach the roof so it
won’t fall apart under pressure. When you’re ready to attach the roof use
the same technique. Find something that is the right height to give the roof support
while it dries, for me this was a tin can. Pipe lines of royal icing along the top of
the front and the tips of the side pieces of the house as well as the edge of the roof.
Press the roof pieces in place, they should be resting against the support as they won’t
just stay up on their own. You can also attach the chimney here, using the icing as glue
to stick down both angled pieces that go over the roof, then attaching the two side pieces
as well as the front door. If you have any trouble with the house falling
apart, don’t fret. Pipe on more icing and use some more supports to hold it in place
while it dries. The royal icing dries like concrete so give it overnight and nothing
is going to be moving around or falling apart. Use the royal icing to cover up any gaps in
the house as two pieces may not have fit together perfectly as well as adding any other decoration.
I’m using the excess on the ground to look like snow and thinning some out with water
to pipe on the house so it drips down like snow. For other decorations I’m using cinnamon
stick to look like wood and also some trees I made with the left over gingerbread dough. Finally you’ll need a good dusting of icing
sugar or powdered sugar to finish it off and you’re complete. I would love to see a picture
if you try out making one for yourself, try not to be too overwhelmed by it, just break
it down into steps to do over 2-3 days. I hope you enjoyed this recipe. Make sure to
subscribe and take a look at my other Christmas recipes. Thank you for watching and I will
see you in my next video.

86 thoughts on “Gingerbread House Recipe | How to make a Gingerbread House

  1. Hi, Carina. Your gingerbread house looks so cute and adorable, just like you, my dear friend. What's your favorite thing about gingerbread house recipes? I wish you a very Merry Christmas, Carina. Take care of yourself, sweetie. <3

  2. Miss Carina,
    Very lovely, i would put it in the center of the table and fill the rest with xmas tree cupcakes 🙂

  3. I think on other days you must make a giveaway video on baking or cooking equipments and I also like thie recipe 😉

  4. I would love to see a picture if you make this Gingerbread House! Tag me on Instagram here

  5. I Love 💙 How Is Cute and LoVely 🌬️🌨️❄️☃️. Thank You Very Much that You Share with Us . ✨🌟✨😃😁

  6. This gingerbread house is simply adorable! I fell in love. I am also loving your channel and your cooking style. 💕

  7. Carina! This is uncanny! We are having a baking comp for a Gingerbread House at work and I've been nominated to make an entry. I spent about half an hour this afternoon looking up how to do it but here you are with the instructions and all! Thanks so much! xx

  8. hey, this looks amazing I really want to try it out but I was wondering how you stored the royal icing for all these days without it hardening?

  9. a labor of love for sure! would love to make something like this with my boys but I dont think they will have the patience to wait 3 overnights lol

  10. every year I make houes for my kids and the chldren of my 3 best friends a dozen in all, it's easier than you think, and lots of fun to decorate with the kids, I put out bowls full of candy and cookies, and give each kid a squeeze bottle of royal icing, I tell them the only rule is more candy on the house than in their mouths

  11. The whole video is a masterpiece! The filming, editing plus sound!! I think I found one of the most aesthetic youtuber ever

  12. Your accent was very hard to understand, and I usually don't have issues with accents. I am trilingual myself and I simply cannot understand you.

  13. Will definitely use this recipe for my ginger bread house! Gonna start it this Thursday so that it’s completely ready for Monday lol

  14. When letting the butter melt, do I let the sugar dissolve? Or just let the butter melt! Happy holidays and merry Christmas!

  15. I tried making the dough twice but it turned out too stiff. It was a terrible texture. I don’t know what I did wrong 🙁

  16. Great tips, thank you. I just discovered a lifesaving (or gingerbreadsaving) tip: If/when your pieces come out uneven, and aren't fitting together perfectly, use the superfine side on a box grater to even them out.

  17. i've seen some that say to cut pieces immediately after taking it out of the oven when it's still a little soft. i can see why. the edges will all be flat. i haven't made a house from scratch, just kits. going to give it a try this year. made gingerbread men one year. the kids like giving them different frosting outfits.

  18. Hi Carina and guys! 🙂 I need your help. I tried to build the gingerbread house but the icing just keeps felling down after it is dry , I don't know why. Please someone help me 🙂 ❤

  19. This is the most stunning gingerbread house I’ve ever seen! Thanks for the recipe Carina tried one from a book it wasn’t stable enough so made Xmas tree cookies instead will be trying yours now xx

  20. I love everything about this!
    The editing, background and your voice. I'm literally mad at myself for not discovering your channel until now.
    This gingerbread house is so classic! I really like the fact that it's not covered in different kinds of colors and candy. This is definitely my favorite style of gingerbread houses. ❤️

  21. I tried making the gingerbread and the dough is way to dry after adding everything. To the point that we can't even mix it

  22. This is a wonderful recipe! Thank you so much! I made it vegan and just replaced butter with margerine, milk with soy drink and egg white with chickpea water. Just a heads up for those who haven't made it yet: make sure you roll the dough as smooth as possible. I accidently let the baking paper form creases in the dough so this meant it had areas of weakness making it more liable to crack. Also, instead of putting the rolled out dough straight in the fridge, I sprinkled it with flour and gently spread it around the surface and cut the pieced straight away. The flour stops the dough from sticking to the paper templates (this just saves a bit of time and adds the dusting earlier). Thanks Carina! It was very easy to follow and what a helpful idea to put different units of measurements! Your recipe was very clear! I put my final design on Instagram @serecreates

  23. Hey Carina! I'm just wondering why my dough rised so much. Yours didn't seem to rise at all. I used plain flour and left the dough to rest in the freezer for 15 minutes after cutting the pieces.

  24. Hi Carina! Thank you so much for the recipe! I never baked a ginger cookies before. I just want to know is it normal for the cookies is hard? I mean the cookie is not soft or crunchy, its compact and hard. Is it normal?

  25. I actually tried this recipe out, and no offense to you,(you do seem like a very lovely person) but that recipe was terrible! I used all of the same measurements and ingredients as you, but even then after I'd made the parts for the house I had at least half the mixture left over, not to mention it tasted really gross and not even our birds ate it.

  26. I appreciate your recipe, I saw someone did it the melted butter method and I found it very interesting I'm gonna try it I'll tell you his it turns out. Thank you Carina

  27. Now I am in the middle of the proccess,I am waiting for the pastry to chill and I am thinking not to waste time and cut a paper in the shape of the house,but I dont know the size of the walls and roof,can you please help me, I adore this recipe! 😍

  28. A really good tip when cutting out the windows, door etc is to make the cut but leave it them in place when you bake it to prevent the structure expanding, giving you wonky shapes . You then just re cut the shapes (which are really obvious and easy to cut)

  29. I love ur recipe! It's simple not as hard as other recipes and looks great! Thank u for sharing your recipe on how to make a ginger bread house .

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