Its been a while since I last put a post up so I’m actually writing about our Christmas tradition in the middle of July. Embarrassing I know. Still better late than never I suppose. In this post, I’ll cover off the gingerbread house recipe and baking process that I use to create the pieces of gingerbread used in the construction of the house.
The Christmas season pretty much uses up all my time preparing for the holidays and doing fun stuff with the family. One of the pieces of that preparation is the annual Gingerbread House build. This is something that we do every year. I’ve posted pictures of the houses from previous years here.
This year, I decided that I would document the creation of the house rather than just posting the pictures of the final project. Though, as I mentioned, I’m only actually getting to that 6 months later!
The gingerbread house recipe that I used here (and every year) is the same one that my father used when I was growing up. It is simple, straightforward, and creates a solid but tasty substrate for building the house. The only real challenge in making the recipe is how solid it is. It makes mixing it by hand a chore and by traditional mix master nearly impossible. Luckily, if you have access to a strong mixer, a KitchenAid in my case, that has a dough hook, it can handle the mixing duties just fine. So, without further ado – lets get going.
As I mentioned, the recipe is straight forward. The amounts shown below are for a single batch but I use two batches to make the house each year.
- 1 cup shortening (I use vegetable shortening)
- 1 cup sugar
- 1 cup molasses
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 Tbsp ginger
In a large pot melt the shortening and remove from heat. Transfer to the bowl of the Kitchen Aid and, using a dough hook, add the sugar and molasses. Sift 4 cups of flour with the remaining ingredients and add gradually into the molasses mixture while running the Kitchen Aid on low. Continue to mix the dough while working in the last cup of flour. The dough will be crumbly but do not add liquid. Divide in half and wrap in foil. Make a second recipe of dough and refrigerate both.
When ready to bake the dough, remove from the fridge and allow to come to room temperature. If needed, you can place it in the microwave for a few moments to soften the dough but be careful not to overheat. Roll out the dough to about 1/4″ thick and place on a silpat on a cookie sheet. Mark out the house pieces with a sharp knife but do not cut all the way through. Leave the excess dough in place.
Bake in a 350 degree oven for 15-20 minutes, or until deep brown. Remove the gingerbread from the oven and retrace the lines with a sharp knife cutting fully through. Let cool and separate the house pieces from the off-cuts. Please note that in the pictures below, I’ve already pulled the off-cuts away after baking. Do this after baking, not before! If you pull them off before baking, the edges of the pieces will distort severely.
Don’t throw away the off-cuts! The tradition in our house is to not break into the gingerbread house until Christmas day so the off-cuts are the only chance you’ll get to taste the wonderful gingerbread before then.
Next installment, we’ll put the house together!
Part 2 of this series can be found here.