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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