Hello gorgeous, enjoy FREE SHIPPING on all Baking Kits! ✌️

Gingerbread House Recipe - EN Picnic

Gingerbread House Recipe

Quantity: 1 large Gingerbread House + extra for additional shapes 

Time: 30 minutes + 2 hours chilling for dough; ca. 12 minutes baking; + assembly time

 Ingredients & tools (included):

  • Flour Mix
  • Sugar Mix
  • Spice Mix
  • Topping Mix
  • Sprinkles 
  • Piping bag 
  • Baking paper
  • Gingerbread House stencil

 Ingredients (not included):

  • 100g butter, softened
  • 100g sugar beet syrup (Zuckerrübensirup)
  • 1 egg - for gingerbread dough
  • 2 egg whites - for royal icing
  • cold water - for dough & icing

 Tools (not included):

  • Hand- or stand-mixer
  • 2 mixing bowls 
  • 1 small bowl
  • Rolling pin 
  • Pizza cutter or sharp knife 
  • 1-2 non-stick baking trays 
  • Strong cardboard or plate to build the Gingerbread House on 
  • Additional cookie cutters(optional)
  • Scissors

Instructions: 

Gingerbread dough:

  1. Start by opening the Flour Mix & removing 3 Tbsp. Put this in a small bowl & set aside. You will need this later when you are rolling out the dough
  2. Using a hand- or stand-mixer, combine the Sugar Mix & 100g butter until fully mixed. Add in 1 egg & 100g Sugar Beet Syrup & mix well
  3. Pour the whole Spice Mix into the butter mixture & gradually add in the remaining Flour Mix in 3 batches, mixing after each flour addition. Once you have added in all the Flour Mix, the dough should be very dry & crumbly
  4. Add 1 tbsp of cold water into the dough & mix well. If the dough is still very crumbly, add 1 more tbsp of water & mix until the dough just comes together in a ball 
  5. Leave the dough in the bowl, cover it, & place it in the fridge for a minimum of 2 hours. Pro tip: the dough can be made up to 1 day ahead of time & stored in the fridge 
  6. Once the dough is chilled, remove it from the fridge, pre-heat the oven to 175°C, & line a baking tray with baking paper 
  7. Sprinkle some of the set aside flour on a flat surface & place the dough ball on the surface, sprinkling more flour on top of the dough. Using a rolling pin, roll the dough out to ca. 1 cm thick, sprinkling more flour on the dough if it becomes sticky 
  8. If you haven‘t done so already, cut out the paper stencils & place these on the dough. Use a pizza cutter or sharp knife to gently cut out the 6 house parts. If all 6 parts do not fit at once, re-form the leftover dough into a ball & roll it out again. Repeat this as many times as needed until you have all 6 parts cut out. Use the „additional shapes“ or cookie cutters to make additional cookies with the remaining dough (optional)
  9. Bake the house parts for 11-13 minutes, until the edges are slightly browned. Bake smaller pieces for 6-8 minutes 

 For the Royal Icing:

  1. Sift the Topping Mix into the second mixing bowl, add the egg whites, & using a hand- or stand-mixer, mix on high for ca. 5 minutes. Add 2-3 tsp of water to the icing & remix to combine. This makes it less stiff & easier to use with a piping bag
  2. Snip the end off of the piping bag making a small hole (ca. 1-2mm) & pour the icing into the piping bag. To use the piping bag, twist the opening closed. Use one hand to hold the twisted part & using your other hand, apply steady pressure to squeeze the icing out as you draw with it. Pro-tip: the icing hardens very quickly so have a wet dish towel on hand to cover the bowl / to wrap the end of the piping bag in when you are not using it 

 To assemble & decorate the House:

  1. Use a thick piece of cardboard or a plate as the base for your House & start by „glueing“ 1 side house piece & 1 front piece to the base. Fill in the corner where the 2 pieces meet with icing as well. Hold it for a minute while the icing dries 
  2. Repeat with the remaining wall pieces, always gluing the bottom to the base & sides to each other. Allow the walls to dry before glueing on the roof pieces 
  3. Now, go crazy! Use the icing & sprinkles to draw doors, windows, wreaths, etc. on your Gingerbread House! 

 Wishing you a very happy holidays from all of us at Nick&Fritz! 

English