Gingerbread Camper House Recipe
Nothing says happy holidays like a homemade gingerbread house, and we've got the template and recipe to help you recreate your own gingerbread camper.
Servings: 1
Calories: 6101kcal
Equipment
- Stand mixer
- Rolling pin
- Foil or parchment paper
- Pizza cutter
- Baking sheet
Ingredients
For the construction grade gingerbread house:
- 1/2 cup honey
- 1 1/2 cup white granulated sugar
- 3 eggs
- 5 cup all-purpose flour and more for flouring surface
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground cloves
- 1 1/2 tsp nutmeg
- 1 tbsp ground ginger
For the candy windows:
- Crushed butterscotch candies
For the thick royal icing for assembling:
- 3 tbsp meringue powder
- 4 cup powdered sugar
- 6 tbsp water
Instructions
For the construction grade gingerbread house:
- Cream eggs and sugar together in a stand mixer with a dough hook rather than the paddle attachment. Then, add honey and spices. Mix in flour, 1 cup at a time until mixed. Note that the dough will be very stiff. Wrap in plastic wrap and chill for 1 hour.
- Lightly wipe down the counter with a wet paper towel and place a large piece of foil on top. (The water helps it stay put).Flour your working surface and roll out the dough with a rolling pin to 1/8” thick on the foil or parchment paper.
- Place your printed template on the gingerbread dough and cut with a pizza cutter. Be sure to cut out all the windows and doors too!
- Transfer the foil to a baking sheet and bake the sides of the house pieces first and let them cool. Bake at 325ºF for 15-20 minutes for side pieces (until golden brown).
- For the edge pieces that you will curve, bake for 8-9 minutes until they're just starting to darken.
- With edge pieces, you'll need to work quickly while the pieces are still warm and bend to create the curve of the camper before fully cooled.
- Let all pieces cool to room temperature before gluing them together with royal icing. Let the royal icing harden for 4-5 hours before decorating.
For the candy windows:
- When you're using the gingerbread house template, cut out windows and doors before baking gingerbread dough. Then, bake the pieces per the instructions above.
- Once cooled, place the pieces needing “glass” on foil on a baking sheet. Fill with crushed butterscotch candy and bake at 350ºF for about 5 minutes, until candy has melted.
- Let them cool thoroughly, overnight is best, before removing from baking sheet/foil. Voila, you have edible windows!
For the thick royal icing:
- Mix all of the ingredients (meringue powder, powdered sugar and water) together. Then, store them in an air-tight container if not assembling right away. Makes 3 cups of icing.
Nutrition
Calories: 6101kcal | Carbohydrates: 1407g | Protein: 92g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 388mg | Potassium: 1210mg | Fiber: 21g | Sugar: 912g | Vitamin A: 731IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 34mg