You’ll need a large work area for rolling house pieces so prepare your space. Pick your favorite template - see the Notes section for a link.
Cut the dough into manageable chunks and check wetness. If it's too wet to roll out without sticking, work a little flour into the dough ball. Dust your rolling pin and rolling surface with flour. Roll each piece to a consistent width – I like between 1/8 and ¼ of an inch. The pieces will about double in thickness once baked. Place your template on top of the section of rolled and cut out each piece with your sharpest knife. Be sure to note which template pieces need to be doubled.
Be aware that because of cooling and assembling time needed, you’ll want to start your gingerbread house AT LEAST three days before you need it. I usually give myself an entire week. Dude, it’s December – I’m lucky if I have time to pee all month. This homemade, healthy gingerbread house is a labor of love and a blessed tradition, but it takes TIME. Be prepared to give yourself the time it requires to keep it fun. Stressed out mom=stressed out Christmas.
Substitutions Note: Feel free to mix things up a little bit with this recipe. I like spicy gingerbread and so I include a lot of spices. If you don’t like it so jiggy in your mouth, omit a few or reduce the amounts. You can even fiddle with the flours a bit in this recipe. Gingerbread is a very forgiving dough, in my experience. For example, if you don’t have or like rye flour, use whatever you have. You can even swap out the almond flour. Just watch the wetness of your end dough. If it ends up a little too wet, mix in a bit of flour as you roll it out. Don’t let you dough get too dry or the finished pieces will end up cracked and falling apart. Weak gingerbread pieces do not a strong house make. Ask me how I know.
My friend Karen at Teach Beside Me has a sweet, simple template for cutting out your pieces – just click here .