Wednesday, 28 December 2011

Gingerbread House

This post came a bit late, I know. I started writing it in the Toronto airport but had to abort when people started boarding the plane. Then we spent Christmas in Whistler and I had neglected my laptop. 

So here I am, 2 days past Christmas trying to catch up. I made the gingerbread house during exams and it took me a full day from start to finish. Well worth it though. I made a very simple template and the measurements will be posted below.

You can use any gingerbread recipe that you have, they all work the same. Here is mine.

  • 3 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup butter, at room temperature
  • 1/2 cup packed brown sugar
  • 2/3 cup molasses
  • 1 large egg

  • Combine all the dry ingredients in a big bowl and set aside. In a mixer, beat the butter and the brown sugar until fluffy. Add in the molasses and the egg and mix until well combined. Mix in the dry ingredients slowly by hand until you have a soft cookie dough. Divide the dough into 2, wrap them in plastic wrap and refrigerate until firm.

  • After the cookie dough has had time to chill, roll it out to about 1/4 inch thick. Lay out your template on top of the dough and cut along the edges of the template. I had 3 different pieces and I laid them all down at once so that I can get all 3 pieces in one roll. 

  • Do the same with the second piece of dough. Once I had all my house pieces cut out, I made trees and snowflakes with the scraps.

  • The dough goes into a 350 degrees oven for 15 minutes. Let them cool completely before handling. 

The glue for this house will be royal icing. Beat 3 egg whites until it is light and frothy. Slowly add in 4 cups of icing sugar until the mixture becomes shiny and thick. Scoop the icing into a disposable piping bag and snip a big piece off the end.

you'll also need a cardboard of some sort that you can set the gingerbread house on. I just cut a piece off from my stand mixer box.

Assemble the house by gluing the 4 sides together first. Glue the front and 2 sides together first, then add the back piece. When the frosting is semi try, start on the roof. Pipe frosting along the top edges of the walls and place the roof on top. I cut 2 pieces of cardboard and stuck it under the roof to hold it in place. Do the same with the other side. 

Leave it to dry for 2 hours before decorating. I used some colored frosting left over from decorating sugar cookies the day before. 

For the trees, I just outlined with white frosting and colored in with pink or green. Then I took a tooth pick and dragged it across the tree from side to side. 

To make the snowflakes, draw lines from one corner to the other. Then make 2 little downward check marks at each tip. while the frosting is still wet, stick a silver ball in the center and sprinkle over colored sugar.

For illustration, these are some sugar cookies I made earlier.

Decorate the roof with waves of frosting and sprinkle over some red sugar. Glue the trees and the snowflakes with frosting and lean them against spice jars until the frosting is completely dry. I smeared the bottom with the rest of the royal icing, then dusted all over with icing sugar.

  • Gingerbread house template
  • sorry for the awkward cm measurements, I first made them in inches but now I cant find my inches ruler.

  • Side wall: 15.25 cm x 10 cm
  • roof: 17.75 cm x 11.5 cm
  • front and back wall (refer to the picture above, consists of a square on the bottom then a triangle on top): 10 cm x 12.5 cm (bottom), 12.5 base of the triangle, 6.5 cm to the tip of the roof.

1 comment:

  1. Holy crap! This looks awesome!!