Gingerbread House Frame (Print Version)

Festive gingerbread house frame with spiced dough and sweet decorations, perfect as a holiday centerpiece.

# Components:

→ Gingerbread Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup packed brown sugar
03 - 7 tablespoons unsalted butter, softened
04 - 3 1/2 tablespoons molasses or dark honey
05 - 1 large egg
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground cloves
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Royal Icing

11 - 1 egg white
12 - 1 2/3 cups powdered sugar, sifted
13 - 1/2 teaspoon lemon juice

→ Decoration

14 - 1 3/4 ounces white chocolate, melted
15 - Assorted white and brown candies (e.g., chocolate buttons, white sprinkles, mini marshmallows)
16 - Edible glitter or silver pearls (optional)

# Directions:

01 - In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
02 - Add the egg and molasses to the creamed mixture and mix thoroughly.
03 - In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
05 - Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
06 - On a floured work surface, roll out the dough to about 1/5 inch (5 mm) thickness. Using house panel templates, cut out front, back, sides, and roof pieces approximately 4 to 5 inches (10–12 cm) each.
07 - Arrange the cut pieces on the baking sheet and bake for 10 to 12 minutes, until edges are just firm. Transfer to a wire rack and cool completely.
08 - Beat the egg white until soft peaks form. Gradually add sifted powdered sugar and lemon juice, continuing to beat until thick and glossy.
09 - Use royal icing to glue the gingerbread panels together, holding each piece briefly until set. Allow the assembled frame to dry fully for at least 30 minutes.
10 - Drizzle melted white chocolate over the frame and attach assorted candies and sprinkles using royal icing. Optionally, dust with edible glitter or silver pearls.
11 - Place the decorated frame on a serving platter and arrange additional cookies, nuts, or festive treats around the border to complete the presentation.

# Expert Advice:

01 -
  • It becomes the star of your holiday table without stealing the show from other desserts—it's a frame that celebrates everything around it
  • Once you've assembled it, you can decorate freely with whatever candies and treats you have on hand, so no two houses ever look quite the same
  • The dough stays delicious even days later, so you can bake panels ahead and assemble when you have time, making holiday cooking feel less frantic
02 -
  • Bake your panels slightly underbaked rather than risking overbaking—they'll firm up as they cool, and slightly softer panels are infinitely more pleasant to eat than panels that snap like wood when you bite them
  • Royal icing truly is the only thing that works for assembly, despite how tempting it is to try something easier; it hardens into a structural bond that actually holds, while frosting or melted chocolate will eventually slip and slide
  • If you're nervous about assembly, bake your panels a full day ahead, store them airtight, and assemble the next day when you feel calm and unhurried—the panels won't stale if you keep them sealed
03 -
  • Keep your royal icing in a piping bag fitted with a medium round tip—it gives you control for both structural piping and decorative details, and you can always widen the tip if you want thicker lines
  • If you're worried about structural integrity, bake your panels slightly thicker than 5 mm and allow them to cool completely before even touching them—thicker, fully cooled panels will hold the weight of candies and decorations without flex
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