The Best Thermomix Gingerbread Recipe (2024)

FAQs

How do you make the strongest gingerbread house? ›

Once the gingerbread has cooled, start spooning dollops of melted white chocolate onto the edges of the walls, roof, and sides, working bit-by-bit. Assemble one corner, put it in the fridge to set, then add another wall, and so on.

A 1:4 ratio of butter to flour makes the gingerbread strong. Corn syrup keeps freshly baked gingerbread pliable and soft, so it's easy to cut while warm. Rolling the dough directly on parchment makes it easy to transfer to the pan.

Fit Everything Together with Melted Sugar or Royal Icing

The second way is to use burnt sugar as your glue. Just melt C&H® Pure Granulated Cane Sugar in a pan on the stove, dip the gingerbread parts in and hold them together for a few seconds. Then, presto! You've created a solid house.

Well, TikTok user @tastyentertaining has the answer to all of our gingerbread house problems. She recommends using granulated sugar instead of royal icing to hold the walls together. How? Just melt the sugar in a pan over low heat.

So to make sure our walls could stand strong, we sandwiched melted marshmallow cement between two graham crackers. The marshmallow adds weight, which helps stabilize the structure. It also acts as a sealant, ensuring that the cracker won't crumble.

Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour.

Grasmere Gingerbread Shop | The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name.

Make sure you rest it overnight in the fridge then bring it out to come to room temp before you start rolling it out. You will be cursing at it if you try to roll it out straight after making it. This Gingerbread will last for months in cello bags or in airtight containers.

“Most gingerbread disasters, collapses, and frustrations happen because the icing hasn't had an adequate amount of time to dry. It's not always easy for kids to be patient, so it's a good idea to have some other activity lined up in between steps to distract kids while they're waiting to work on the house.”

Make your house lighter and brighter by swapping gingerbread dough with a firm funfetti cookie dough and decorating with pastel treats like butter mints. If you're sticking with traditional gingerbread dough, pastel icing and candy still add a sweet and cheery touch.

What is the best binder for gingerbread house? ›

Royal icing with meringue powder is perfect for a gingerbread house because of its consistency. It dries hard, and fast, making sure that your house won't break or fall apart. It's perfect not just for decorating, but for setting a strong base for your house.

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

From doubling up on molasses to using too much flour, there is a lot that can go wrong. Forgetting the molasses resulted in a crumbly cookie that was light in color. Combining all ingredients at once created lumps in the finished product.

“Icing serves as the glue that holds the entire structure together. The mixture should be just pliable enough to hold the gingerbread pieces together before drying into a hard, unmovable substance.

Bake and cut

We chose a pretty basic gingerbread house shape, but added two bonus triangles to act as structural supports. Use a paring knife or x-acto blade to cut out the shapes. Make sure to leave some of the excess dough around the edges, since this will help prevent the straight edges from spreading.

To achieve crispy, sturdy gingerbread, Lomas recommends letting the baked gingerbread pieces dry out for a day or two. Don't put the pieces in the refrigerator or keep them in a closed container, as this keeps the moisture in. “The longer it dries out, the easier it is to work with for construction purposes,” she said.

It's royal for a reason because royal icing is the king of glues for gingerbread houses. As my go-to choice for edible cement I can't really fault it's versatility and strength. Royal icing for the uninitiated is a mix of egg white and icing sugar.