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Swedish Gingerbread House

Use this recipe when assembling our Swedish Gingerbread House How-To.Sweet details like piped icicle boughs of greenery, and a cinnamon-stick woodpile lend realistic charm to a simple cottage. A light dusting of confectioners' sugar mimics freshly fallen snow.

  • Servings: 1
  • Yield: Makes one house
Swedish Gingerbread House

Source: Martha Stewart Living, Holiday 2009

Ingredients

Directions

  1. Preheat oven to 350 degrees. On a lightly floured
    surface, roll out gingerbread dough to about
    1/8 inch thick. Chill until firm, about 1 hour. Lightly
    dust top of dough with flour. Place templates
    on top and cut out shapes with a paring knife.
    (Use a small utility knife to cut out the windows.)
    Transfer shapes to parchment-lined
    baking sheets. Bake, rotating sheets halfway
    through, until just beginning to brown, about
    15 minutes. Let cool completely.

  2. Make caramel syrup, and assemble house.

  3. Place royal icing in a pastry bag fitted with
    a medium plain tip (No. 5 or 6). Pipe to outline
    windows, doorway, and edges of chimney, including
    top and base. Outline the four joining
    points of house, sides, and top of roof. Decorate
    roof: Starting at the top, pipe a horizontal
    line of icing in a scallop pattern, making curves
    in even intervals; pipe another scalloped line
    so the peaks join the scallops above them in the
    middle. Pipe icicles around edges. Dust roof
    with confectioners' sugar.

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