How to Make a Gingerbread House at Home {Rustic Log Cabin}

5 from 1 vote
Print Pin
Course: Dessert
Cuisine: European
Keyword: gingerbread house
Prep Time: 2 hours
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Author: Julia Frey of Vikalinka

Ingredients

For the gingerbread house

  • 250 g margarine like Stork
  • 200 g demerara sugar
  • 7 tbsp golden syrup
  • 600 g plain flour
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp mixed spice

For the royal icing

  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 500 gr icing sugar sifted

For the hot caramel

  • 225 gr-sugar
  • 1/2 lemon juice of

For the decorations

  • Pretzel sticks
  • Giant chocolate buttons
  • silver balls
  • liquorice
  • any sweets of your choice
  • desiccated coconut

Instructions

For the gingerbread house

  • Heat oven to 350F/180C/gas 6.
  • Melt the margarine, sugar and syrup in a pan.
  • Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the margarine mixture to make a dough.
  • Wrap in a cling film and chill in the fridge for 1 hour.
  • Cut out the template.
  • Put a sheet of parchment paper on your work surface and roll about one quarter of the dough to a 1/4" thickness.
  • Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall, two roof panels and the chimney pieces.
  • Any leftover dough can be cut into Christmas trees.
  • Bake in the preheated oven for 15 minutes.
  • When the gingerbread parts are baked, take them out of the oven, place a template over them while still hot and trim the expanded pieces so they are exactly the original size with a sharp knife.
  • Cool on a wire rack until hard.

For the hot caramel

  • Pour sugar and juice of 1/2 lemon into a small saucepan and set over medium heat. Don't stir until you see sugar start bubbling around the edges, then stir until sugar is completely dissolved.
  • Continue cooking until caramel is amber colour.
  • Take off the heat.
  • Assemble the house by brushing the seams with hot caramel and holding the pieces together for 1 minutes or so until caramel cools and hardens.
  • Start with the walls, then move onto the roof and finish with the chimney.
  • When the house is finished set it on a cookie sheet covered with aluminium.

For the royal icing

  • Next make the royal icing.
  • In a large bowl combine egg whites with cream of tartar, mix with a hand mixer or in a stand mixer until frothy.
  • With the motor of a stand mixer still running gradually start adding icing sugar 1/2 cup at a time. Continue whipping until all sugar is incorporated and the icing is very stiff.
  • Load up your pastry bag and cover the rest with a cling film directly on the icing to prevent drying out.
  • Keep the tip of pastry bag in a glass with a little bit of water to keep it from hardening.
  • Use your imagination to decorate your house in any way you fancy!
  • Sprinkle coconut all around the house. Use royal icing to set trees and any other object around the house to create a scene you like.