Home. That’s part of what Christmas is about. The feeling of home is the feeling of being a part of a family. No other time of year are we more drawn to our feelings of home with our immediate family, and our spiritual family, than Christmas. Celebrating Christ’s birth reminds us of the importance of our time with our family here on earth.
One family tradition that many Americans do during Christmas is build gingerbread houses together, a symbol of family and of home. Although not a religious tradition, it does remind us that being together as a family is God-given and something to be thankful for.
A little history: the earliest known gingerbread recipe was found in 2400 BC in Greece. In Asia and the Middle East, breads made with ginger were common and were eventually brought to Europe through the Silk Road.
The gingerbread house originated in the sixteenth century in Germany, but no one knows what came first, the tradition itself or the Brothers Grimm fairy tale about Hansel and Gretel finding a similar treat-like house in the forest. Either way, its popularity rose and eventually came to the New World where we, as Americans, have adopted it as a common Christmas tradition.1
Whether you enjoy building gingerbread houses or just eating them, buying a premade kit or baking one from scratch, building one with family or with friends, this year while doing so, let’s thank God for our homes here on earth and the ones God is preparing for us in heaven.
Gingerbread Recipe
(originally published on Foodnetwork.com)
Ingredients:
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Directions:
Gingerbread House:In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Cut out the following paper patterns for the gingerbread house template:Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
Bake at 375 degrees F for about 15 minutes until dough feels firm.
Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
1. Chelsea Tatham, “What’s the history of gingerbread? European, Asian cultures collide to create a holiday dessert,” WTSP, November 21, 2018, https://www.wtsp.com/article/life/holidays/whats-the-history-of-gingerbread-european-asian-cultures-collide-to-create-a-holiday-dessert/67-616514279.
