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How to Make a Gingerbread House

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• 9 years ago
• 120,176 views
• 1,596 likes
• 296 comments

Learn how to make an entire gingerbread house from scratch, including dough making, assembly, and candy glass windows. There's even a little storytelling, house patterns, and tips on how to transport your masterpiece - all on this Emmymade How-to on Emmymade in Japan.

Great-aunt Mele's Gingerbread
2 eggs
6.5 oz evaporated milk
1 C. molasses
1/4 t. baking soda
1/2 t. water
1 stick of margarine or butter
1 C. sugar
1 t. salt
1/2 t. cinnnamon
2 T ground ginger powder
1/4 t. ground cloves
8 C. all-purpose flour

In a small bowl, combine molasses, eggs, baking soda, and water. Mix until frothy. In a mixer using a paddle attachment, or a large bowl, cream butter/margarine with sugar. Add to the creamed butter and sugar, the molasses mixer and evaporated milk.

To the wet ingredients, add the salt and spices. On low speed, gradually add your flour, switching to a hook attachment when the dough becomes very stiff. If doing this by hand, you may find kneading the dough on a tabletop easier than mixing in bowl.

When all of the flour is incorporated, flatten the dough into a disc or square, wrap in plastic wrap and store in the refrigerator until needed. The dough can be made several days in advance.

Allow the dough to come to room temperature before rolling out. Cut dough into 6 equal pieces. Roll out house pieces between a sheet of parchment and wax papers. Trace around your patterns, saving the excess dough for cookies. Remove the wax paper, leave the parchment. Poke holes in the appropriate corners. Bake at 350 degrees for 18-20 minutes, or until the edges are slightly browned. Cool completely before assembling.

Icing
2 T. meringue powder
2 T. water
about 1 pound, powdered sugar

In a bowl combine meringue powder with water, stirring to remove lumps. Add the powdered sugar until a stiff icing forms. Use an electric mixer/beater if necessary.

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