The dough recipe was printed in Country Living magazine's 2014 issue. The templates for the house are still online at countryliving.com/gingerbread and or house assembly instructions see countryliving.com/gingerbreadlabels They also have printable labels and instruction cards so you can box the baked pieces along with icing mix and candies to make a homemade Gingerbread House Kit to give as a gift.
Gingerbread House Dough
- 6-3/4 cups all-purpose flour
- 2 Tbsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1/2 tsp salt
- 1-1/2 cups light corn syrup
- 1-1/2 cups dark brown sugar
- 1-1/2 cups vegetable shortening
In a large bowl, combine flour, spices and salt.
In a medium pot, combine corn syrup, brown sugar and vegetable shortening.
Stirring constantly, cook corn syrup mixture over medium heat until sugar dissolves and shortening melts.
Pour sugar-shortening mixture into the flour mixture.
Use a wooden spoon and stir until mixture forms a dough.
Let dough rest about 20 minutes until cool to handle.
Divide dough in 4 equal portions.
Place each portion between 2 sheets of parchment paper and roll1/4 inch thick.
Transfer rolled out dough, still on parchment paper, to 3 baking sheets.
Cover tightly with plastic wrap.
Refrigerate 3 hours.
Preheat oven to 350 degrees F.
Remove baking sheets from fridge and unwrap.
Using gingerbread house templates and a pizza cutter, cut out 2 side, 2 front/back, and 2 roof pieces from the dough.
Refrigerate house pieces on parchment paper on baking sheet 15 minutes.
Remove from refrigerator and bake 15 minutes.
Rotate position of baking sheets in oven, bake another 15 minutes or until dough is firm.
Remove baking sheets from oven and transfer pieces to a wire rack to cool completely.
Do not ice until pieces are completely cool.
Gingerbread House Icing: a good amount of icing for assembling pieces and decorating
- 3 large egg whites
- 4-3/4 cups icing sugar
- 1/2 tsp cream of tartar
Add powdered sugar gradually in small amounts, mixing thoroughly at high speed after each addition.
When all sugar has been added, beat another 4-5 minutes or until mixture thickens.
Cover and refrigerate any portion not being used immediately.
If icing hardens in fridge, stir or beat again to soften.
Icing Mix for Homemade Gingerbread House Kit:
- 2-1/2 cups icing sugar
- 4 tsp. meringue powder
In a medium bowl, stir together powdered (icing) sugar and meringue powder.
Add 3 Tbsp water.
Beat with electric mixer until
thick and lightly glossy.
Cover half of the icing with plastic wrap, pressing wrap directly onto icing surface. Set aside.
Thin the remaining icing with a teaspoon or two
of water. Use this to assemble pieces.
House Assembly & Decoration
Spread a thick layer of icing along the edges of one side
gingerbread piece and one front gingerbread piece.
Gently press edges
together (use cans to support the pieces while they dry).
Repeat with second side piece and back.
Let icing set for two hours before attaching roof.
Fill a piping bag with the icing set aside and attach a tip.
Pipe designs and/or decorate the house with candy decorations.
