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Gingerbread House Dough Recipe

User Rating 4.5 Star Rating (7 Reviews)

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Gingerbread House Using Structural Dough Recipe

Gingerbread House Made with Structural Dough Recipe

© 2008 Barbara Rolek licensed to About.com, Inc.
While edible, this gingerbread house dough recipe is "structural." It has no leaveners that would make it puff up and distort the shapes, and it's firm so it can support lots of decorations.

This recipe is economical. It uses no expensive spices and has only five ingredients. Kids can use their hands to smoosh the dough together. Cover dough with plastic wrap and let rest at room temperature for at least 30 minutes before rolling. It's a good idea to bake the pieces one day and assemble the next day.

SHORTCUT: Cake Mix Gingerbread House Dough

View this larger image.

Makes 2 Gingerbread Houses using this pattern.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups light corn syrup (or dark corn syrup for a darker house)
  • 1 1/2 cups firmly packed light brown sugar (or dark brown sugar for a darker house)
  • 1 1/4 cups margarine
  • 9 cups all-purpose flour
  • 1/2 teaspoon salt

Preparation:

Note: This recipe can easily be increased, if you want to make it a project for several kids by doubling or even tripling the ingredients. Instead of measuring out the flour, for a double recipe, use 1 (5-pound) bag plus 1 cup flour. For a triple recipe, use two (5-pound) bags plus 2 cups flour.
  1. Before you begin the actual recipe, print out this pattern. Cut it out and transfer to light cardboard and cut again.

  2. In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely. Stir until smooth.

  3. Meanwhile, in a large bowl, combine flour and salt. Add syrup-sugar-margarine mixture, making sure it's cool enough for the kids to squish the dough until it's smooth and comes away from the sides of the bowl.

  4. Wrap the dough in plastic and let it rest at least 30 minutes at room temperature. This is a good time to wash up the dishes and get your baking pans, rolling pin and pattern pieces ready.

  5. If the dough is too hard or unmanageable, you can microwave it for 20-30 seconds. Heat the oven to 350 degrees. Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan. Edgeless pans or those with only one edge are the best. View these steps for rolling and cutting gingerbread.

  6. Lightly flour the cardboard patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces. Try to fit as many as you can without crowding. For clean edges, cut with a pizza wheel. Remove and reserve excess dough.

  7. Grab the opposite edges of the parchment paper and transfer to the baking sheet. Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges. Cool completely before removing from pans. Reroll dough scraps for the remainder of the pieces. View these steps for assembling a gingerbread house and these steps for decorating a gingerbread house.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Wow!, Member MarySC1000

Not only is this a very inexpensive recipe to make but it is SO easy to work with! It's more like modeling clay than dough. I used dark brown sugar and added 1 Tbs cinnamon and 1.5 tsp ginger for deeper color and baking aroma. This makes a large amount- it fit in my 6 qt mixer but wouldn't have done well in my 4.5 quart. I made 7 small houses and 1 pan of tiny cookies for garnishes. It got a little dry near the end though a little kneading restored it. It was all sitting in the bowl the whole time- and next time I will keep half wrapped until I'm ready for it. I rolled it 1/8 inch thick. I found it extremely easy to roll out and handle; several pieces even survived being dropped on the floor on the way to the cookie sheet! (We don't eat our houses.) The house pieces baked evenly, kept their shape, and were transferable by hand even while still warm (!) and were very sturdy once cool. I recommend using melted sugar instead of royal icing for very strong ""glue"". (Heat granulated sugar in heavy skillet, stirring with wood spoon, until melted; use immediately by dipping edges in the syrup or spooning it; reheat as needed and be very careful as the syrup is very hot.)

18 out of 19 people found this helpful.

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