Gingerbread House

 Allergy Friendly + Gluten Free + Vegan

Makes: 

1 gingerbread house

Prep Time: 

15 minutes, plus 30 minutes inactive

Cook Time: 

10 - 12 minutes, plus assembly and decorating

Difficulty: 

Medium

Bake and Make Memories with our allergy friendly Gingerbread House. Gather with friends and family members to bake and decorate a perfect holiday home!

Ingredients

For the Gingerbread House

 

3 1/4 cups Hungry Harry's All Purpose Flour Blend

3/4 cups coconut oil, soft, but not melted

1/2 cup brown sugar

1 egg or egg replacer

1/2 cup molasses

1 1/2 teaspoons vanilla extract

zest of 1 orange

1 tablespoon ground cinnamon

1 tablespoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/2 teaspoon salt

Allergy-Friendly Candy for decorating

 

Note: If you'd prefer, you can replace the cinnamon, ginger, cloves, and nutmeg with 2 tablespoons plus 1 1/4 teaspoons of allergy-friendly organic gingerbread spice.
 

 

For the Royal Icing

 

2 cups powdered sugar

2 - 3 tablespoons milk of choice

1/4 teaspoon gluten-free vanilla extract

 

Special Equipment

How To:

1. For the cookie, preheat the oven to 350°F. Line a baking tray with parchment paper.
2. Using a hand mixer or stand mixer, mix the coconut oil with the brown sugar until soft and fluffy, about one minute.
3. Add the egg, molasses, vanilla, and orange zest, then mix until combined.
4. Add the baking soda, salt, spices, and All-Purpose Flour Blend. Mix well until a dough forms.
5. Split dough in half and form into discs about 1” high. Wrap in parchment or wax paper, then refrigerate for 30 minutes.
6. After the dough has chilled, unwrap and lightly dust your counter and rolling pin with All-Purpose Flour Blend. Roll the dough to 1/8 inch thickness.
7. Cut with a Gingerbread House cookie cutter set, or carefully use a knife to create your walls and roof. Transfer to the cookie tray.
8. Bake for 8 - 10 minutes, depending on the size of your pieces. Turn the tray halfway through to ensure an even bake.
9. Cool completely on a wire rack before icing and assembling.
10. While the cookie is cooling, make the royal icing. Whisk together all ingredients until the mixture is free of lumps. Add to a piping bag, or a plastic storage bag with the corner snipped off.
11. Once the cookie is completely cooled, it's time to assemble! On your cardboard base, use your cooled cookie and a pencil to trace the outside border of your gingerbread house walls.
12. Pipe a thick line of royal icing over your traced lines.
13. On the front and back walls of your gingerbread house, pipe a thick line of icing on both the left and right edge.
14. Beginning with the back of the house, place it onto the cardboard base. Keep one hand holding this wall in place.
15. Attach the 2 side walls to back wall and cardboard base. Make sure the corners are nice and flush. Then add the front of the house. Press on the front and back walls to ensure a tight fit that will hold. Allow this to begin to set for just a few minutes.
16. After the walls have come together, it's time to add the roof. Apply icing lines to the top of the front, back, and side walls. Place the roof on top of the home. You may need to hold it for a few minutes to make sure the roof won't slide off.
17. Allow the assembled house to dry for an hour before decorating.