Necco Wafer Gingerbread House (From New England)

The scent of molasses and ginger always whisks me back to childhood Christmases in my grandmother’s cozy kitchen. Every year, she’d transform our countertops into a gingerbread village, each house meticulously decorated with colorful candies. The crown jewel was always the Necco Wafer Gingerbread House, a testament to New England tradition. I remember being mesmerized by the pastel roof tiles, each Necco Wafer carefully placed, and the sheer joy of sneaking a few candies when no one was looking. Now, carrying on that tradition, I’m excited to share this recipe that embodies both nostalgia and festive cheer.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10-25 minutes (per gingerbread piece)
• Total Time: Varies, allow multiple days
• Yields: 1 House
• Dietary Type: Not specified

Ingredients

Gingerbread Dough:

• 5 ½ cups unsifted flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 2 teaspoons cinnamon
• 3 teaspoons ground ginger
• 2 teaspoons ground cloves
• 1 teaspoon nutmeg
• 1 cup shortening
• 1 cup sugar
• 1 ¼ cups molasses
• 1 large egg
• 1 teaspoon vanilla

Icing:

• 3 large egg whites, room temperature
• 4 ¾ cups confectioners’ sugar
• ½ teaspoon cream of tartar

Decorations:

• NECCO Wafers (for the roof)
• NECCO Gummy Bears
• Cherry Coins
• Candy Buttons
• Haviland Chocolate Covered Raisins
• Peanuts
• Malted Milk Balls
• Nonpareils
• Additional Candies of your choice (NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, Haviland Thin Mints, Sky Bars, etc.)

Equipment Needed

• Large mixing bowls
• Electric mixer
• Measuring cups and spoons
• Plastic wrap
• Baking sheets
• Aluminum foil
• Waxed or parchment paper
• Small sharp knife
• Cardboard, plywood, or flat unbreakable tray (for building the house on)
• Piping bags or Ziploc bags (optional, for icing)

Instructions

PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING .

To make this process easier on yourself, measure out all ingredients BEFORE you even begin.

It is also suggested that you plan on making this gingerbread house in 4 steps, each on a different day:

• Day 1: Read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
• Day 2: Bake the gingerbread pieces.
• Day 3: Assemble the house.
• Day 4: Make the icing and decorate the house.

GINGERBREAD DOUGH:

This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.

1. In a large bowl, thoroughly blend the sugar and shortening.
2. Add the molasses, egg, and vanilla, and beat until smooth.
3. In another bowl, sift the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg).
4. Gradually stir the dry ingredients into the molasses mixture.
5. When the mixture becomes too stiff to stir with a spoon, work the dough with your hands until completely blended.
6. Separate the dough into 4 balls.
7. Wrap each ball in plastic wrap and chill for a minimum of one hour. The dough can be refrigerated for up to two weeks.
8. Preheat the oven to 325ºF (160ºC). You may build your house in stages over a few days or a few weeks’ time. Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
9. Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
10. Cover the dough with plastic wrap and roll to ¼” thickness.
11. For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following:
    • Side walls: 7″ wide and 4″ high
    • End walls (pointed): 5 ½” wide and 8″ high at the point
    • Roof panels: 8 ½” wide and 6″ high
12. Remove the plastic wrap, place pattern pieces for the house (which you have cut from waxed or parchment paper) directly on the dough, leaving at least ½” border around pieces.
13. Using a small sharp knife, cut around the edges of the pattern.
14. Using your fingers or a small knife, remove scrap pieces of dough, leaving the cut pieces intact on the foil.
15. Cut out doors and windows.
16. Remove the paper pattern pieces and place the foil directly on a flat baking sheet.
17. Bake for 10-25 minutes, depending on the size of the pieces. The gingerbread will darken, especially around the edges, and feel firm to the touch.
18. Remove the sheet from the oven and allow the pieces to cool on the sheet.
19. Gently peel the gingerbread from the foil. You may store the pieces lying flat in a cool, dry place or freeze them in an appropriate container.

ASSEMBLING THE HOUSE:

1. When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover the area where the house will be built.
2. Spread or pipe icing on the edges of each piece that will attach to one another.
3. Press the pieces firmly together and hold to form neat angles.
4. You may release your hold when the pieces are self-standing. (This should only take a minute or two.)
5. Allow sections of the house to dry before applying the roof or candy decorations.
6. When the house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or “grounds” using the icing as glue.
7. Store the house in a cool, dry place for up to four weeks.

ICING:

The icing is used as “cement” to put the house together, attach decorations, and make icicles and decorative trim. You will need 2-3 batches to complete one house. Make each batch separately. Any fat substance will inhibit the whites from beating, so separate the yolks carefully and keep all utensils grease-free.

1. Place egg whites in a bowl. Add the cream of tartar.
2. Sift the sugar directly onto the egg whites.
3. Beat for 4 minutes with an electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
4. Place a piece of plastic wrap directly over the icing while using to prevent air from drying it.
5. If storing for use at another time, store the icing in an airtight plastic container in the refrigerator. If the icing becomes too firm, simply beat a little water into it.

DECORATING:

1. Select candy according to size and desired color.
2. NECCO Wafers are ideal for the roof.
3. In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
4. Spread additional icing around the house to cover the board.
5. Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.

Expert Tips & Tricks

• Make Ahead: The gingerbread dough can be made up to two weeks in advance and stored in the refrigerator. The baked gingerbread pieces can also be made ahead and stored in an airtight container for several days.
• Pattern Perfection: Ensure your pattern pieces are accurate and consistent for easier assembly.
• Icing Consistency: The icing should be thick enough to hold the gingerbread pieces together but still pliable enough to spread. If it’s too thick, add a tiny bit of water. If it’s too thin, add a little more powdered sugar.
• Preventing Warping: To minimize warping during baking, ensure the oven temperature is accurate and bake the gingerbread on a flat baking sheet. If a piece does warp slightly, try gently pressing it flat while it’s still warm.
• Sturdy Foundation: Use a sturdy base (cardboard or plywood) for the house to prevent it from collapsing.
• Royal Icing for Detail: Consider using a separate batch of royal icing (made with meringue powder) for finer details and decorations, as it dries harder than the regular icing.

Serving & Storage Suggestions

Serve your Necco Wafer Gingerbread House as a festive centerpiece during the holidays. It can be stored at room temperature in a cool, dry place for up to four weeks. Avoid direct sunlight or excessive humidity, which can soften the gingerbread and decorations. This gingerbread house is primarily for decorative purposes, but the candies can be enjoyed.

Nutritional Information

Nutrient	Amount per Serving (Estimated)	% Daily Value (Estimated)
Calories	8724.2 kcal	N/A
Calories from Fat	1978 g	23%
Total Fat	219.8 g	338%
Saturated Fat	55 g	274%
Cholesterol	211.5 mg	70%
Sodium	1774.2 mg	73%
Total Carbohydrate	1621.3 g	540%
Dietary Fiber	23.7 g	94%
Sugars	996.2 g	3984%
Protein	89.2 g	178%

Note: These values are estimates based on the ingredients and may vary depending on specific brands and quantities used. Consider this house makes multiple servings.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You might need to add a binding agent like xanthan gum to help with the structure.
• Vegan: Replace the shortening with vegan butter or coconut oil. Substitute the egg with an applesauce or flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Ensure all candies used for decoration are also vegan.
• Spicier Gingerbread: Increase the amount of ginger and cloves for a more intense flavor. You could also add a pinch of cayenne pepper for a subtle kick.
• Regional Twist: Use locally sourced candies or ingredients to personalize your gingerbread house with flavors unique to your region. For example, use maple syrup instead of molasses for a New England twist.

FAQs (Frequently Asked Questions)

Q: Can I make the gingerbread house without patterns?
A: While it’s possible, using patterns ensures consistent shapes and sizes, making assembly much easier and the final structure more stable.

Q: What if my gingerbread pieces break while baking?
A: Don’t worry! You can use icing to “glue” the pieces back together. Cracks can also be cleverly hidden with decorations.

Q: How do I prevent the roof from sliding off?
A: Ensure the icing is thick and evenly applied to the roof edges. Let the base structure dry completely before attaching the roof, and prop it up with supports (like cans or jars) while the icing sets.

Q: Can I use store-bought gingerbread dough?
A: Yes, you can, but homemade dough typically results in a sturdier structure. If using store-bought, make sure it’s a firm variety.

Q: What’s the best way to clean up after decorating?
A: A damp cloth and a little patience will do the trick. For dried icing, soak the area with warm water before wiping.

Final Thoughts

Creating a Necco Wafer Gingerbread House is more than just baking; it’s a delightful journey into holiday tradition. Gathering your loved ones to craft this edible masterpiece is a fantastic way to build memories and spark creativity. So, roll up your sleeves, gather your candies, and embark on this delicious adventure. Don’t hesitate to share your gingerbread house creations with friends and family, and most importantly, have fun! Happy baking and happy holidays!