Gingerbread house making – blogmas day 9

On the 9th day of blogmas DIY Lifestyle gave to me, the perfect recipe for your gingerbread house making!

Making a gingerbread house during the holidays is a tradition of mine. Taking a day to bake all the pieces from scratch, assemble, decorate, it’s a great way to get into the Christmas spirit.

A few years ago I started making my own gingerbread house pieces, following one of my favorite blogger’s recipes, and this was the first year that I decided to try and create my own. Three words, what a struggle! Who knew that combining ingredients that would work and create gingerbread pieces that don’t crumble would be so hard. But, I quickly figured out where I was going wrong and came up with a solution. Gluten! For some reason, the combination of ingredients I was using did not work with gluten-free flour, so I went to the store and for the first time in a long time I bought flour, it felt strange. But, I quickly saw that using gluten-containing flour was the key to a successful house. Now, of course, I won’t be eating this house so if you are planning to then sorry because it does contain gluten. But if you’re not gluten-free then you’re going to love this recipe!

Now for the house. This recipe keeps your pieces nice and sturdy so you won’t have a collapsed roof anytime soon. You can also double or triple these measurements to fit how big or small you’re going. For assembling the pieces I used hot glue because it’s fast, quick-drying, and is sure to keep the pieces together. But if you’re more patient then going the frosting route is, of course, more traditional. Whichever method you use you’re going to love this recipe.

This years gingerbread house! I love how it turned out. 🙂

Shop the stand and tools I used to decorate my house with here.

Note: Cover the stand with tinfoil for easy clean up.

Any other questions then leave a comment below and I will help you. 🙂

Ingredients 

• 2 cups white sugar
• 1 cup + 2 tbsp dark brown sugar
• 1 cup + 1 tbsp vegetable Crisco
• 3 tbsp molasses
• 4 cold eggs
• 2 tsp salt
• 2 tsp baking soda
• 6 cups flour
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp water + add more if the dough is too dry

Directions 

1. Preheat over to 375 F
2. Combine the sugars and Crisco in a large bowl. Add eggs and beat until fluffy. Add molasses, salt, baking soda, ginger, and cinnamon. Mix. Add flour one cup at a time and stir until well incorporated. The dough is very stiff so don’t over mix hoping to soften it up.
3. Roll out dough to nearly 1/8″ inch thick on a piece of parchment paper, take your templates and cut them out in the dough, transfer pieces to your well-greased baking sheet. Bake for 10-12 minutes or until the pieces are no longer soft in the center. It’s better for them to be a little burnt rather than not fully cooked. Repeat this process until all your pieces are baked.
4. Wait at least 30 minutes for the pieces to cool completely on a drying rack before decorating.
5. Happy decorating!

Thanks for reading todays blog post. I hope you all have a wonderful Thursday.

Happy Holidays!

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