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Gingerbread House

 

 

If this is something that you have been wanting to try, now is the time.

 

 

I used to be so intimidated by the beautiful creations that were "built"

 

 

by creative pastry artists.  Then I dove in and have never looked back.

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Mine are not fancy and are most always eaten.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have made some of the characters that I use but usually I find them

 

 

in packs or attached to candy canes of gel figures.  The trees and

 

 

bushes I do make by using simple squiggles in different shapes out of

 

 

royal icing.  I also collect sprinkles and other decorations throughout

 

 

the year.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Things I always do with my gingerbread houses . . .

 

 

•  Have a gingerbread base.  Even though I always have a cardboard

 

 

   base, I still like to have my house sit on gingerbread.                                   

 

 

•  I make as much as I can ahead of time with royal icing such as flat

 

 

   backed and full trees, bushes, multiple colors dots for decoration,

 

 

   holly leaves and garlands with berries.

 

 

•  My royal icing is always made with meringue powder, this is my

 

 

   preferred source.  I pipe my bushes  and trees on parchment paper     

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   and set aside to dry before using. 

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•  I use ice cream cones for the tree bases.  I trim the bottoms for

 

 

   shorter trees.

 

 

•  I use a #10 piping tube when piping most of the "snow".

 

 

•  I did invest (not much) in covers for my piping tubes to keep the icing

 

 

   from drying out. ►

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•  I love to cut skylights in the roofs, they can be round or square.  Just

 

 

   be careful not to make them too big.

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•  I prefer gel colors; more intense and takes less.  With a

 

 

   basic set you can produce many colors and shades. ►

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•  I like to use disposable bags and always use couplers

 

 

   so I can​​ change the tips easily.  

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Click on the  picture for edible gingerbread house decorations. ►

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​I love these mini gingerbread houses that fit over the​ edge of a cup. ►

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Gingerbread Recipe for House and Cookies 

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Ingredients

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•  1 cup Crisco

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•  1 cup sugar 

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•  1 cup molasses (or use half honey for a lighter and tastier dough)

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•  5 cups plain flour (not self-rising)

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•  1 tsp baking soda​​

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•  2 tsp ginger

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•  1 tsp cinnamon

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•  1 tsp salt

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•  ½ tsp nutmeg

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•  ¼ tsp cloves

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You will need a large saucepan, a large bowl, baking sheets,

 

 

parchment paper, rolling pin and cutters or patterns.

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Preheat the oven to 375°f if using dough right away.

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Instructions

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1.   In the sauce pan on medium-low heat, melt the Crisco; add the

 

 

    sugar and molasses; mix THOROUGHLY.

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2. In the large bowl, place all the dry ingredients and whisk

 

 

    together.  This step is important to make sure all the spices are

 

 

    incorporated.

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3.  Add the melted shortening mixture to the dry ingredients and

 

   

     blend together.  I like to use a dough hook for this step but you can

 

 

     use your  hands.  Mix dough until it's easy to work

 

 

4.  If not using immediately, form into 3 discs, wrap in plastic wrap and

 

 

     refrigerate.  It should keep up to week.  Remove about 2-3 hours

 

 

     before using or until it's workable.

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5.  Roll out a disc of dough on a piece of parchment LIGHTLY dusted

 

 

     with flour to about ¼-inch thickness.  I use large clean paint stirrers

 

 

     on either side of the dough to get the right thickness.  Use cutters or

 

 

     trace around patterns to get your shapes.  Remove scraps to use

 

 

     again.  Place parchment sheet on a baking sheet, then in the

 

 

     middle of a preheated 375°F oven.  Bake for 8 to 15 minutes,

 

 

     depending on the size of pieces.  I check to see if the edges are

 

 

     starting to turn brown; if so, I remove immediately.  See tips below.

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Royal Icing (meringue powder)               Makes 3 cups

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Ingredients

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•  3 slightly rounded Tbsp meringue powder

 

 

•  1 lb box confectioners' sugar, sifted

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•  5-6 Tbsp water

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Instructions

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1.   Place all ingredients in a large mixing bowl; mix on low speed until

 

 

     blended, then beat on high (portable mixer), low-medium on a

 

 

     large mixer (KitchenAid), until peaks form.

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2.  This icing can be kept by storing in an air-tight container.  Beat

 

 

     again before using.  Makes about 3 cups.

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​Tips

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•  It's so much easier to roll out the dough on parchment paper,

 

 

   remove the scraps, then place all on the baking pan.  The dough

 

 

   doesn't get distorted this way.

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•  Keep a damp cloth over the icing when using it or it will dry out.

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•  I use icing to attach the house to the base and the base to the

 

 

   cardboard underneath.

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•  Always make sure the oven is preheated.

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•  When rolling out dough, check for thin spots.

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•  I use large clean paint stirring sticks placed on the sides when

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   rolling out the dough to get the right depth.

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