Ingredients for Gingerbread House Mini Gingerbread Houses
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Golden Syrup
- Treacle
- Egg Yolks
- Plain Flour
- Ground Ginger
- Baking Soda
- Egg Whites
- Icing Sugar
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How to Make Gingerbread House Mini Gingerbread Houses
- Preheat oven to [Insert Oven Temperature]. Prepare baking sheets by lining them with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Wrap each half in plastic wrap and chill for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thickness. Use gingerbread house templates or cookie cutters to cut out house shapes (walls, roof pieces).
- Place the cut-out pieces onto the prepared baking sheets.
- Bake for [Insert Baking Time] minutes, or until the edges are lightly golden brown.
- Let the gingerbread pieces cool completely on a wire rack before assembling.
- Once cooled, assemble the houses using royal icing (recipe not included, but easily found online) as glue. Decorate with candies, frosting, sprinkles, and other festive treats!
- Let the decorated gingerbread houses sit for a few hours to allow the icing to set completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
592g
Fat
73g
Carbs
84g
