Old-fashioned Gingerbread House

Maison d’antan en pain d’épice

  • 625 ml (2 1/2 cups) all-purpose flour
  • 3 ml (1/2 teaspoon) baking powder
  • 3 ml (1/2 teaspoon) ground cinnamon
  • 3 ml (1/2 teaspoon) ground ginger
  • Pinch of nutmeg
  • Pinch of ground cloves
  • Pinch of fine salt
  • 250 ml (1 cup) maple butter
  • 125 ml (1/2 cup) unsalted butter, softened
  • 1 egg, beaten
  • Maple butter
12 portions
  1. In a bowl, sift together the flour, baking powder, spices and salt. Set aside. In another bowl, combine the maple butter and the butter, then mix in the egg. Add the dry ingredients and shape dough into a ball. Wrap dough in plastic wrap and refrigerate for 3-5 hours. Preheat oven to 180ºC (350ºF). After dough has chilled thoroughly, roll out on a floured surface.
  2. For the walls of the house, cut out 2 rectangles measuring 20 x 13 cm (8 x 5 1/8 in) and 2 squares measuring 13 x 13 cm (5 1/8 x 5 1/8 in). For the roof, cut out 2 rectangles measuring 20 x 11 cm (8 x 4 3/8 in). To connect the walls to the roof, cut out 2 triangles measuring 9 1/2 cm (3 3/4 in) on 2 sides and the other side, measuring 13 cm (5 1/8). Cut out small openings in the walls for windows (wherever you like). Using cookie cutters, cut the remaining dough to make garlands, wreaths, a chimney and other decorations.
  3. Place the dough cut-outs on baking sheets and bake for 15-20 minutes. Let cool before assembling your house. Assemble the house by “gluing” the pieces together with as much maple butter as possible.
Additional information

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