SIMPLE GINGERBREAD HOUSE
Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h12m
Yield Makes 1 house with 12 portions
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water.
- Cut out the template (download from the tips below). Put a sheet of baking paper on a work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
- Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
- Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
- Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.
- Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off - the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you've made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week.
Nutrition Facts : Calories 636 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE
Royal icing is the mortar or glue that holds a gingerbread house together. Here are the tips to making this easy three-ingredient recipe.
Provided by Barbara Rolek
Categories Dessert Ingredient
Time 10m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large bowl , combine the confectioners' sugar, cream of tartar, and pasteurized egg whites. Scrape down the sides of the bowl.
- Turn the mixer to high and beat until the mixture is thick, bright white, and will hold a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with.
- When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.
- When ready to use, transfer to a piping bag and decorate . Enjoy.
Nutrition Facts : Calories 122 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 30 g, Fat 0 g, ServingSize 1 house (12 to 15 servings), UnsaturatedFat 0 g
GINGERBREAD HOUSE
Create your own winter wonderland with Mary Berry's gingerbread recipe. It makes a wonderful centrepiece for parties, and children will love it. Equipment and preparation: you will need a piping bag with a medium plain and small nozzle; plus you will need to print off a downloadable pdf template of the gingerbread design.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 1 gingerbread house
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/400F/Gas 6 (fan 180C).
- Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough.
- Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment.
- Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front and back of the house and place the doors separately on the baking trays.
- Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7-8 minutes.
- Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture.
- Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
- For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately.
- Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to.
- Pipe some icing along the wall edges and join the house together on the iced cake board. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight.
- Once dry, place two night-lights inside the house before attaching the roof.
- Cut the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Push the blunt end of the cocktail stick pieces into the sloping edges of the front and back of the house, leaving the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof.
- To decorate, pipe icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Cut the back door into three pieces to use as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.
GINGERBREAD HOUSE
You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.
Provided by Food Network
Categories dessert
Time 1h30m
Yield One recipe of dough makes one
Number Of Ingredients 14
Steps:
- 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.
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- Whisk together the all purpose flour, the baking powder, the ginger, cinnamon, salt and baking soda in a separate bowl.
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HOW TO MAKE A GINGERBREAD HOUSE IN 3 EASY STEPS | PARENTS
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Estimated Reading Time 3 mins
- Prepare, prepare, prepare. Like most things in life, a little preparation goes a long way. Make a shopping list and stock up on supplies in advance.
- Decorate! Now it's time for the magic to happen. Take your time and ignore the mess (for now). If your kids are small, consider pre-applying the frosting so they can focus on decorating.
- Share your creations. Capture the memories and share with your family and friends. Use #tastebudskitchen and @parentsmagazine to share with us on Instagram or Facebook; we'd love to see what you create!
6 IDEAS FOR A FUN GINGERBREAD DECORATING PARTY
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Author Christine GauvreauPublished 2012-11-30Estimated Reading Time 3 mins
- Invitations. A cute way to invite guests and get them into the spirit of a gingerbread decorating party is to send a plain, gingerbread person cookie. Wrap it in cellophane, and attach a tag that outlines the party details.
- Decorations. Since the main focus of a gingerbread making party will be the work table, you may wish to concentrate your decorating efforts here. Some ideas for gingerbread table decorating include
- Gingerbread Houses. There are a few different ways to build the gingerbread homes for the children to decorate. The choice that is best for your occasion will depend on factors such as whether you wish to actually bake the gingerbread yourself, the size you want each house to be, and if you want the finished projects to be completely edible.
- Activities. While decorating gingerbread houses is the main activity at this party, you may want to provide some entertainment while the houses set. Kids can play gingerbread themed party games, create an additional gingerbread craft or read a story such as The Gingerbread Man.
- Food. Sandwiches cut into the shape of gingerbread men are one idea for meal time that is easy to make and clean up after—a bonus considering the probability that the decorating table will turn out far from tidy!
- Favors. Your party guests can take home the gingerbread houses they decorated as their party favors. In addition, you can pack any leftover candy into individual treat bags.
HOW TO MAKE A GINGERBREAD HOUSE | BBC GOOD FOOD
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Estimated Reading Time 2 mins
- Roll out some of the gingerbread dough on greaseproof paper then cut out the sides, roof and wall panels using the templates.
- Once baked and cooled, start to build the house, joining the wall together with generous stripes of icing.
- Decorate side walls with mini chocolate fingers fixed with icing. Make a door using chocolate fingers and place sweets around and above the door.
- Cut a small chocolate roll in half on the diagonal for the chimney and fix with icing - decorate around the top.
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- Build a Cheese, Cracker, and Charcuteire House. sw-373760.jpg. Food Network. Why not try a savory version of a "gingerbread" house made of your favorite cheeses and charcuterie?
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- Keep It Calorie-Light with a Veggie House. sw-373772.jpg. The Whoot. The holidays don't have to be all about sweets! They should be about treating yourself right.
- Indulge in a Chocolate House. sw-373776.jpg. Blog.HobbyCraft.co.uk. Who needs gingerbread when you can have a house made entirely of chocolate! Cute molds bring this structure to life and the decorating options are endless.
- Construct a Pop-Tart House. sw-373789.jpg. Pretty Prudent. Everybody's favorite breakfast treat gets made over into a "gingerbread" house with this fun idea from PrettyPrudent.com.
HOW TO MAKE A GINGERBREAD HOUSE FROM SCRATCH
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- Equipment and Supplies. Here's what you'll need to roll and cut gingerbread dough: Structural gingerbread dough. Sheets of parchment paper cut to fit edgeless baking pans.
- Roll Out the Gingerbread Dough. Roll the gingerbread dough directly onto the parchment paper to a thickness of 1/4-inch. Try to cover the entire sheet of parchment paper with rolled-out dough so you'll be able to cut the maximum number of pieces.
- Cut the Gingerbread House Pattern Pieces. Lightly dust one side of the cardboard pattern pieces with flour and place them floured-side down on the rolled-out gingerbread dough, leaving a 1-inch space between pieces.
- Remove the Gingerbread Dough Scraps. Carefully remove the gingerbread dough scraps and cover them with plastic wrap until ready to reroll for the rest of the pieces.
- Place on the Baking Sheet. Never pick up individual rolled and cut pieces of gingerbread by hand to transfer them to a baking pan. This will distort them.
- Cool on the Baking Pan. Remove the baking pans to a wire rack and don't disturb the gingerbread houses pieces. Let them cool completely before removing. It's a good idea to let baked gingerbread house pieces "cure" or temper for a day to make sure they are hard enough to stand assembly.
- Gather the Equipment You Will Need to Make a Gingerbread House. Retrieve the cardboard cake circle, pastry bag with #10 and #2 tips, the prepared royal icing, and the baked gingerbread house pieces.
- Fill the Pastry Bag With Royal Icing. Follow these step-by-step instructions for filling a pastry bag. Keep the pastry bag tip covered with a damp (but not wringing wet) paper towel at all times when not in use, otherwise the icing will harden like cement.
- Lay Down an L-Shaped Bead of Royal Icing. Using the #10 tip on the pastry bag, lay down a thick L-shaped bead of royal icing on the platform you're building on.
- Put up Two Gingerbread House Walls. Keep your fingers clean and free of icing at all times otherwise your house will have unsightly smears all over it. The edges of both sides of the pieces of gingerbread should have a strip of icing.
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