It has been so long since posting any favorite recipes or how to’s, but I wanted to get back to it with the one most requested “how to” treat! After the holidays, there is a little more time to breathe and look back at baking hits and misses that have been duly noted. A never fail during the holidays is the iconic GINGERBREAD HOUSE… did you feel the excitement there??! This can seem like an overwhelming SCD challenge, but if you take it step by step and spread out the baking process over a couple days it can be a rewarding tradition that everyone looks forward to every year.
FIRST STEP
Make the dough for your houses and cookies. The dough is a slightly revised version using Danielle Walker’s Ginger Bread House recipe in Celebrations.
Ingredients:
- 3 cups of almond flour
- 3/4 cups of coconut flour (if eating the house and cookies) sub arrowroot powder for strength
- 1 tablespoon coconut flour
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 cup palm shortening (I use Spectrum)
- 1 cup of honey or more to taste
- 1 egg
Sift all dry ingredients together into a bowl. In a stand mixer or using a handheld mixer, cream together the palm shortening and honey, on a low speed until fluffy. Add the egg and mix again until well incorporated. Add the dry mix to the wet and use a batter attachment to beat on a higher speed until a dough forms.
Remove the dough and split dough into two sections. Form these sections into balls and slightly push down to form discs to refrigerate for around 2 hours. I double this recipe so I can make two houses and cookies.
Next:
Time to cut out templates to make the house walls and roof. I do this by hand, but I know you can buy cookie cutter templates for gingerbread houses if you would rather. Here is my not so perfect way of making a template! Measure and draw the size of walls you wish your house size to be (I have made big and small houses, so either is doable). Make sure to cut a roof template that will be big enough for your walls, but not so big that it will be too heavy. Roll out the dough to about an inch and a half thickness, be sure if using coconut flour to not make the cut outs too thick because they will not harden enough to stand strong. Bake at 350 degrees for around 10 minutes or more, watching closely until very well done, but not burnt. If not making same day, put in a dry place so not to soften, preferably in an airtight container.
Third Step:
The icing to hold it together! Well, let’s just say you need a pretty decent amount of palm shortening. I do not make an elaborate icing recipe because I need a lot of it and it needs to be strong.
The icing recipe is simply:
Two buckets of palm shortening divided (this amount incase more is needed during building)
Pure vanilla extract I use this one
4 Jars of Raw Honey to taste! I use this one
2 Tablespoons Coconut Flour for each tub of Palm Shortening
The amount to mix is really all depending on the size of your house. I add honey and vanilla to taste depending on the amount of palm shortening. I usually use around two tubs of palm shortening for the construction and decorating of two houses. I add around a cup of honey at a time until it is a very sweet icing. If not eating the house, no need for honey and vanilla. You can always do a separate batch of icing with honey and vanilla to “paste” the cookies on so little ones can eventually pull cookies off and eat.
Construction time!!
Find a platter the is large enough to have the walls stand flat when constructing. Add icing on plate for first wall (don’t be skimpy with the icing!), and then the same for the following three walls. Add icing on sides to secure. Add the roof by icing on inside and outside. Ice any areas that will secure the house and allow for a nice fit together. As you can see I go a little nuts with the icing, but it stays put!!
Making the cookies is my next step although you can do this the day before and it should be a group effort! These can be eaten and used for gingerbread house decorations, so have fun! I like to set out two large cutting boards with parchment paper for my sons to roll and cut the dough. Place cookies on a parchment lined baking sheet and bake at 350 degrees for around 8 to 10 minutes depending on thickness. These can be soft or a bit more crunchy depending on how long you bake them so keep a close eye.
Add your cookies and decorations!
I love watching the kids use a piping bag and add cookies and toppings to the house. I usually use a wide tip to allow for a good amount of icing to come through without a lot of effort. Try to use the larger cookies further down on the houses so not to weight it down. We use dried fruit such as dried raspberries, dried blueberries, and pure honey candies. Creativity is the fun part…BUT, guide the decorations so the houses last throughout the holiday season.
From our family to yours, we hope your holiday season is full of memories and traditions that will last a life time!!