Are you ready to unleash your inner architect and create a stunning gingerbread masterpiece that will dazzle your friends and family? With our Graham Crackers Gingerbread Houses recipe, you can transform simple ingredients into a delightful holiday tradition that’s as fun to make as it is to admire! Imagine the joy of crafting your own edible village, complete with sugary decorations and whimsical designs. Whether you're a seasoned baker or a curious novice, this recipe will guide you step-by-step to build four charming houses that are perfect for holiday gatherings or as a festive centerpiece. Get ready to gather your loved ones, roll up your sleeves, and embark on a delicious adventure that will fill your home with the sweet aroma of ginger and spices!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup molasses
- 1 egg
- Royal icing for decoration
- Assorted candies for decoration
Instructions
- Prepare your workspace by lining two baking sheets with parchment paper and preheating the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, and ground cloves until well combined.
- In a separate large mixing bowl, cream the unsalted butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses and egg to the butter mixture, beating until smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Roll out the dough on a lightly floured surface to approximately 1/8 inch thickness.
- Cut out house template pieces including walls, roof, and base using a sharp knife or pre-made templates.
- Transfer cut pieces carefully to prepared baking sheets, leaving space between each piece.
- Bake for 12-15 minutes until edges are slightly darker and crisp.
- Remove from oven and let cool completely on wire racks before assembling.
- Prepare royal icing by mixing powdered sugar, egg whites, and cream of tartar until stiff peaks form.
- Use royal icing as "glue" to assemble house pieces, holding each section in place until set.
- Decorate houses with royal icing and assorted candies, creating windows, doors, and festive designs.
- Allow assembled houses to dry completely for at least 2 hours before handling or displaying.
Tips
- Prep Your Workspace: Ensure you have plenty of space to work by clearing your kitchen counter. Having all your ingredients and tools within reach will make the process smoother and more enjoyable.
- Chill the Dough: If you find the dough too sticky to work with, consider chilling it in the refrigerator for about 30 minutes. This will make it easier to roll out and cut into shapes.
- Use Templates: For perfectly shaped houses, use templates for the walls and roof. You can easily create these from cardboard or print them out from online resources.
- Bake in Batches: If you're making multiple houses, bake the pieces in batches to avoid overcrowding your baking sheets. This ensures even baking and prevents pieces from merging together.
- Let Cool Completely: Make sure to let the baked pieces cool completely on wire racks before assembling. This will prevent the icing from melting and ensure your houses hold their shape.
- Stability is Key: When assembling, use plenty of royal icing to secure the pieces. If needed, let each section set for a few minutes before adding the next piece to ensure stability.
- Get Creative with Decor: Don’t hold back on the decorations! Use a variety of candies, sprinkles, and edible glitter to give your gingerbread houses a unique and festive flair.
- Drying Time Matters: Allow the assembled houses to dry completely for at least 2 hours before moving them. This will help prevent any accidental collapses and ensure your creations are sturdy for display.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
