EGGLESS Gingerbread House
A4 Template for Gingerbread House-
drive.google.com/file/d/1JmYUzm2VOONLTBIygc92bQmmexZECmSr/view?usp=drivesdk
3 Ingredients Homemade Molasses FULL RECIPE:-
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Ingredients:-
- All-purpose flour: 500 g
- Unsalted butter (cold, cubed): 150 g
- Dark brown sugar: 100 g
- Golden syrup or molasses: 150 g
- Ground ginger: 3 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1 tsp
- Baking soda: 1 tsp
- Salt: ½ tsp
- Cold water: 2-3 tbsp
Steps:-
- In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
- Add the cold butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
- Add molasses and gradually mix into the flour mixture.
- Add cold water, one tablespoon at a time, mixing until a firm dough forms.
- Wrap them in cling film and refrigerate for at least 1 hour (or overnight) to firm up.
- Preheat your oven to 180°C (350°F) and line baking trays with parchment paper.
- Roll out the chilled dough on a lightly floured surface to a thickness of 4-5 mm.
- Cut out shapes for your gingerbread house (walls, roof, and decorations) using templates.
- Transfer the shapes to the baking trays and bake for 12-15 minutes or until firm. Larger pieces may need an extra 2-3 minutes.
- Allow the cookies to cool completely on the trays before moving them.
- Use royal icing as "glue" to stick the pieces together. Pipe thick lines along the edges and hold each piece in place for a few seconds to set. Let the icing dry completely before decorating further.
Tips for Success:-
Sturdiness:
Roll the dough evenly to avoid weak spots in your house.
Royal Icing:
Use a thick consistency for assembling and decorating.
Storage:
Store cookies in an airtight container until ready to assemble.
Eggless Royal Icing
Mix 250 g icing sugar with 1 tbsp lemon juice and 2-3 tbsp water until smooth, adjusting water for desired consistency (thick for assembling, thin for decorating). Use immediately or cover tightly to prevent drying out. Add gel food colors if needed and allow to dry completely for a firm finish.
Gingerbread House Recipe with Egg!
Ingredients
- All-purpose flour: 600 g
- Unsalted butter (softened): 170 g
- Granulated sugar: 150 g
- Honey or golden syrup: 200 g
- Eggs: 2 large
- Ground ginger: 3 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1 tsp
- Ground cloves (optional): ½ tsp
- Baking soda: 1 tsp
- Salt: ½ tsp
Steps:-
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the honey or golden syrup.
- In a separate bowl, sift together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until a firm dough forms. If the dough is too soft, add a little more flour.
- Divide the dough into two portions, flatten into discs, wrap in cling film, and refrigerate for at least 1 hour (or overnight) to firm up.
- Preheat your oven to 180°C (350°F) and line baking trays with parchment paper.
- Roll out the dough on a floured surface to 5 mm thickness.
- Use templates to cut out pieces for your gingerbread house (walls, roof, base, etc.).
- Transfer the cut pieces to the baking trays.
- Bake for 12-15 minutes or until the edges are firm and the cookies are lightly golden.
- Allow to cool completely on the trays before handling.
- Use royal icing as glue: Beat 2 large egg whites with 500 g powdered sugar and 1 tsp lemon juice until stiff peaks form.
- Pipe icing along the edges of each piece, press them together, and hold for a few seconds until set. Let it dry before decorating further.
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