Gingerbread House Recipe Recipe

Looking for an easy Gingerbread House Recipe recipe? Learn how to make Gingerbread House Recipe using healthy ingredients.


Submitted by phdbeth

Makes 30 servings



The perfect recipe for making gingerbread houses. Found at www.geocities.com/margosgingerbread. The original recipe calls for all-purpose flour but using white whole wheat (hard white spring white wheat) increases the nutritional value of the cookies and has a minimal impact on the taste.

Recipe Ingredients for Gingerbread House Recipe

5 cups whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup shortening
1 cup sugar
1 1/4 cup molasses
2 eggs

Recipe Directions for Gingerbread House Recipe

  1. Thoroughly blend flour, soda, salt and spices. (I don't sift the flour. I mix the dry ingredients for a longer period of time.)

  2. Melt shortening in large saucepan. Cool slightly. (so not to cook eggs) To liquid shortening add sugar, molasses, and eggs; mix well (remember, the melted shortening should not be so hot as to cook the eggs).

  3. Add four cups of the blended dry ingredients and mix well. (I pour the liquid mixture directly into the dry ingredients all at once, and knead in additional flour if necessary.) Preheat oven to 350'F.

  4. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.

  5. Roll out dough on the backs of lightly oiled cookie sheets. Time baking according to thickness of rolled dough. For large pieces, 1/8" thick, bake as long as fourteen minutes. For smaller pieces, rolled thinly, six or seven minutes may be enough. Check frequently to avoid over-browning. Remove from cookie sheets to wire racks with a large spatula. Cool about 30 minutes. Then cover a flat surface with paper toweling and place baked pieces on it to dry overnight.

  6. (The trick I have discovered is this: If I want to make the most out of my dough, I roll out the dough on the cookie sheet and cut the pattern on the dough. I remove the dough remnants and roll out the dough again for more pieces. I get brown edges on my pieces, but then I cover it up with icing. If you want consistent color, roll out the dough, cook the sheet, then cut the pattern pieces immediately into the hot cookie. You will have even color and straight edges; but you might run out of dough, and you will have a great amount of cooked cookies to consume. This can be OK if you have enough people around to eat the baked remnants.)

  7. Wrap unused dough tightly in plastic wrap and refrigerate to keep for weeks. Bring to room temperature and knead briefly to use again.

  8. Yield: 30 cookies or enough for any medium sized project

Categories

Dessert, Christmas

Nutrition Facts
Serving Size 51.7g
Amount Per Serving
Calories
207
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
129mg
5%
Potassium
230mg
7%
Total Carbohydrates
33.0g
11%
Dietary Fiber
0.6g
2%
Sugars
14.3g
Protein
2.5g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  •   Bad points
  • High in sugar
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