Gingerbread Houses Recipe Video

The Aubergine Chef, his brother, and his sister's family make gingerbread houses! Here's the bonus episode I promised my facebook fans! I had to rush a bit - it's much more difficult to record episodes with so many people around. But I had a lot of fun making the houses! Enjoy! Remember to visit to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!


Difficulty LevelMediumHealth IndexJust Enjoy
Main Ingredient


 Egg whites5 Ounce (Pasteurized, for Royal Icing)
 Powdered sugar29 Ounce, sifted (for Royal Icing)
 Cream of tartar3 Gram (for Royal Icing)
 Unsalted butter18 Ounce (room temperature)
 Brown sugar18 Ounce
 Lemon zest3 Teaspoon
 Lemon juice4 Tablespoon
 Molasses16 Ounce
 Egg12 Ounce
 All purpose flour51 Ounce
 Baking powder1 Ounce
 Ginger15 Gram, ground
 Allspice10 Gram, ground

Nutrition Facts

Serving size: Complete recipe

Calories 16077 Calories from Fat 4075

% Daily Value*

Total Fat 464 g713.2%

Saturated Fat 275.3 g1376.4%

Trans Fat 0 g

Cholesterol 2536.2 mg

Sodium 3214.7 mg133.9%

Total Carbohydrates 2805 g934.9%

Dietary Fiber 43.4 g173.6%

Sugars 1566.9 g

Protein 213 g426.6%

Vitamin A 289.7% Vitamin C 86%

Calcium 364% Iron 551%

*Based on a 2000 Calorie diet


1) Royal Icing : In an electric mixing bowl, place the egg whites and onto the mixer.
2) Sift the powdered sugar with the cream of tartar to remove any lumps.
3) Add half of the dry ingredients to the egg whites and mix on low speed with a paddle attachment until well incorporated.
4) Add the remaining dry ingredients and continue to mix, scraping the sides of the bowl often. Mix for 5 to 7 minutes on medium speed, or until desired consistency.
5) Preheat the oven to 375°F.

6) In a large bowl, cream butter and sugar until light and fluffy.
7) Stir in lemon zest, lemon juice, and molasses.
8) Gradually beat in the eggs.
9) Sift the flour, baking powder, and spices together; beat into creamed mixture until well combined. Wrap the bowl in plastic wrap, and refrigerate for at least 1 hour.
10) Roll the dough out using the flour generously to keep it from sticking. Roll the dough to about a 1/8- inch thickness. Use the gingerbread house templates and cut out two of each: side wall, end walls, and roof piece.
11) In the preheated oven, bake the gingerbread on sheet pans lined with parchment paper for 10 minutes, or until crisp. Rotate in the oven to ensure the gingerbread bakes evenly. Allow to cool completely before using.
12) Using royal icing glue the house together. Assemble the sides and ends of the house first and all the icing to dry. Then attach the roof pieces. The roof will overhang on the sides by a bit.

13) Decorate the assembled houses with a variety of candies and decorations using royal icing as glue.