You’re on a break from school, your studying is done, the Christmas list has been checked and rechecked, and you’re (finally) done shopping, wrapping and decorating. So now what? If you’re looking for an awesome DIY that also serves as a snack and decoration, we highly suggest making your own gingerbread house!
An online search will yield hundreds of different DIY approaches to gingerbread house making, but we wanted to share one of our favorites to get you started. We recommend making each house your very own; feel free to experiment as you go along. If you mess up, just use the remnants as your mid-craft snack and start over! Can’t say that about many other DIYs!
For inspiration (and fun!), check out the totally crazy awesome houses in DIY Network’s roundup of best gingerbread houses online. Not into making a gingerbread house yourself, but know someone else who might? A kit might be the perfect last-minute Christmas gift. Go here to see how one crafty blogger put together a gingerbread house kit for friends.
We can’t wait to hear all about your creations!
DIY Gingerbread House Kit
- 6 3/4 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups light corn syrup
- 1 1/2 cups dark brown sugar
- 1 1/2 cups vegetable shortening
- 2 1/2 cups confectioners’ sugar
- 4 teaspoons meringue powder
- In a large bowl, combine the first five ingredients. In a medium pot over medium heat, combine corn syrup, brown sugar, and vegetable shortening. Stir until sugar dissolves and shortening melts. Pour the sugar-shortening mixture into the dry-ingredients mixture and, using a wooden spoon, stir until dough forms. Let rest until cool enough to handle, about 20 minutes.
- Divide dough into four equal pieces. Place each piece of dough between two sheets of parchment paper and roll until 1/4 inch thick. Transfer to a baking sheet, cover tightly with plastic wrap, and refrigerate for about 3 hours.
- Preheat oven to 350 degrees F. Meanwhile, line three baking sheets with parchment paper and set aside. Remove dough from refrigerator and unwrap. Using templates (at countryliving.com/gingerbread) and a pizza cutter, cut out two side, two front/back, and two roof pieces from the dough. Transfer pieces to prepared baking sheets and refrigerate for 15 minutes. Remove from refrigerator and bake until firm, 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
- For icing: In a medium bowl, stir confectioners’ sugar and meringue powder to combine.
Voila! You’re ready to craft your gingerbread house!
To package (if you are giving it as a gift!)
Wrap gingerbread pieces individually in parchment paper and transfer icing mix to snack-size resealable plastic bags; then slide each inside a 5-inch-wide by 7 1/2-inch-high bag (such as notebook-paper bags).
Place candies inside 2 3/4-inch-wide by 4-inch-high grid-paper-patterned bags.
Secure all bags with ruler-print washi tape.
For a free box label and house-assembly instruction card, go to countryliving.com/gingerbreadlabels.
Print label, cut out and adhere with spray adhesive to the center of the front of a 9 1/2-inch-wide by 5-inch-high by 5-inch-deep gable box. Line box with shredded kraft paper. Then place instruction card and bagged gingerbread pieces, icing mix and candies inside.
[Source: Country Living]
PI Girls, do you make gingerbread houses for Christmas? Are you going to this year? Share your thoughts in the comments below!