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German Gingerbread House Recipe: Traditional Lebkuchen

Whether you're building your first house or continuing a cherished tradition, this easy recipe for a traditional German gingerbread house makes it simple and fun to craft something beautiful and delicious for the holidays. The base is a honey cake, which makes it both easy to assemble and irresistibly delicious. No complicated construction skills are required.

Servings:

Makes 12 - 16 servings

Ingredients:

• 1 cup (350 g) honey
• ⅓ cup (80 g) granulated sugar
• ½ cup (100 g) butter
• ½ cup (125 ml) milk
• 2 eggs
• 1 tbsp (6 g) cocoa powder
• 1 tbsp (1 packet) lebkuchen spice mix (see hints below)
• 1 tbsp (12.5 g) granulated sugar
• 4 cups (500 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• chocolate or sugar glaze (see hints below)
• ¼ cup (80 g) cherry jam (optional)
• sugar glaze (see hints below)
• candies, cookies, and/or sprinkles for decorating

Instructions:

1. Preheat oven to 360°F (180°C). Grease a 9 × 13 (23 × 33 cm) baking pan and set aside.
2. In a small saucepan, heat the honey, sugar, and butter together over medium heat, stirring constantly, until the mixture is smooth and well combined. Remove from heat and set aside to cool slightly.
3. In a large mixing bowl, whisk together the milk, eggs, cocoa powder, gingerbread spice, and 1 tablespoon of sugar until frothy.
4. Add the cooled honey mixture and stir until well blended.
5. Stir in the sifted flour and baking powder until the dough is well mixed.
6. Spoon the stiff dough into the prepared baking pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
7. Let the cake cook in the pan for about 15 minutes before turning out onto a cooling rack. Cool completely before proceeding to build your gingerbread house.

Assembly:

1. Once the cake is fully cooled, cut into sections as shown in the post above. 
2. On the base layer, pipe a thick bead of sugar glaze around the upper edge. Spread the jam within those borders.
3. Place the next layer on top. Position the roof pieces in place, with the spare piece in the ‘attic’ space.
4. Either cover the entire house with a thin coating of sugar glaze or chocolate glaze (my favorite).
5. Now it's time to decorate the gingerbread house as desired. You can do so before the glaze hardens, or use the liquid glaze (sugar or chocolate) as the “glue”. Use the thicker sugar glaze to draw roof tiles or outline windows, etc.
6. As long as the house is completely covered with the glaze, the gingerbread house can last 2 to 3 weeks at room temperature if it is kept cool and dry. Cover it loosely with plastic wrap or a cake dome to shield it from dust and pests to keep it edible. If the house is just for show, it can be kept longer.
7. Once this cake is cut into, use plastic wrap or foil to cover any exposed parts of the cake to prevent it from drying out.
8. Alternatively, choose to disassemble the cake and cut the cake into serving pieces. Place these in an airtight container and cover tightly. This can be stored in the fridge for up to 7 days. Heating the individual pieces in the microwave for a few seconds will restore the spices and moisture. Serve with whipped cream on the side. Set aside the gingerbread house decorations, like the cookies and candies, to serve separately.

Notes/Hints:

• To make your own lebkuchen spice mix, combine 2 tablespoons (18 g) ground cinnamon, 2 teaspoons (4 g) ground cloves, and ½ tsp (1 g) each of ground mace, coriander, cardamom, ginger, and nutmeg. Makes 3½ tablespoons.
• Pumpkin pie spice can be used 1 to 1 for the lebkuchen spice mix. It's not identical, but it makes a delicious gingerbread as well.
• To make a chocolate glaze, in a microwave-safe bowl, melt 1 cup (170 g) of semi-sweet chocolate chips in 20–30 second intervals, stirring each time, until smooth. Stir in 1 teaspoon of vegetable oil. Use while it is warm, as it will harden as it cools. Coat the whole house and use it to attach candies and cookies.
• To make a sugar glaze (an alternate royal icing), in a large bowl, beat 2½ cups (312.5 g) icing sugar, 1½ tbsp (22.5 ml) light corn syrup, 1 tsp (5 ml) clear flavoring extract, and 2 tbsp (30 ml) milk. Slowly add more milk (½ teaspoon at a time) until you have the consistency needed. For flavoring, use a clear vanilla, peppermint, or almond extract. Add food color if desired. Use thicker icing for outlining and thinner to brush on the walls and roof.

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