Table Of Content
I don’t like licorice, so I don’t use it, but it can be used to decorate the house. Larger candy bars might be harder to incorporate, but you can use fun size candy bars for your house too. Step 17 – Assembling the side walls of the gingerbread house.
How to make a gingerbread house — and cute gingerbread people, too
I would recommend another royal icing recipe than this one. I am a chef and, in my professional view, the template and the royal icing recipe need to be tweaked. To the modern cook, making a gingerbread house may seem nearly as daunting as building a real house. But, like dyeing Easter eggs, it’s a rewarding, hands-on way to connect to holiday traditions of the past. Stretched over a few winter evenings or a weekend, it’s a festive effort — especially with a group.
*Best Method for Rolling the Dough*
The icing is ready when it is smooth, glossy, and holds a stiff peak. Transfer the icing into piping bags and tightly cover any excess for later use — it dries out easily. The right tools will make your construction project go much more smoothly. You’ll need a few baking basics like a rolling pin, parchment paper, a thin spatula, a sharp knife, and piping bags. You’ll also need an electric mixer for the royal icing.
Gingerbread House Recipe to Build One Like a Pro
There is no point in spending the time to making an enormous gingerbread village if all you have room for is a tiny 9″ sized cottage. Step 16Spread the remaining portion of icing (in the bowl) over the cake board around the house, including covering the fairy-light lead, if using. Snap the whole cut-out windows into small pieces and press these into the iced board to create a crazy-paved path. Step 13To assemble the roof, pipe generous lines of icing along the front and back of the gable ends of the house.
Should I use frosting or hot glue when making a gingerbread house?
I had a hard time portioning and rolling out the dough until it had been at room temperature for at least 15 minutes, at which point it became much easier. Haven't tasted the final product yet but the raw dough tastes amazing with the zest. Just got the first batch out of the oven and the gingerbread itself is delicious. Not sure how it will stand up house-wise, but warm-cookie-wise, it's fab.
Equipment you’ll need to make this gingerbread house
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Turn the dough out onto your work surface, and gently knead it a few times to make sure all the flour is incorporated in the dough. Add the flour a little at a time, and mix it in by “pulsing” (turning on the mixer in short bursts) the stand mixer on low speed (Image 9). This will prevent the flour from flying everywhere, and the dough from being overmixed. If you don’t have a stand mixer, you can make this with a hand mixer as well.
Candy Ideas for decorating a Gingerbread House:
Lightly brush the trees and Santa with water, then cut the marzipan or fondant in the appropriate colours to cover the trees, Santa’s boots and the rest of Santa’s legs. Use a little of the black marzipan or fondant to roll into tiny balls to use as the pupils of the gingerbread people’s eyes – stick these in place. Pipe white zigzags on the trees, dust the tree tops with sifted icing sugar, then stick on jelly sweets with blobs of white icing to form baubles.
Continue adding the side walls to the house with icing and hold for a minute. Prepare a baking sheet with parchment paper and place the gingerbread pieces on the prepared sheets to bake. Also pipe royal icing along the middle to join the two parts of the roof. My advice is to find a cooler part of your home and allow the icing to harden there.
Re-roll the scraps so you have enough dough for the entire house. The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. It will stick to your counter no matter how much you flour it.
Finish with a thick line of icing along the top where the roof panels meet. Allow the icing to fully set in a dry place before adding decorations. If you’re decorating with kids, it helps to assemble the houses the day before, so they are fully stable and ready to pile on the candy. Roll out the dough on a sheet of lightly floured parchment paper (so you can easily transfer it to a baking sheet later). Keep it at least 1/4" thick for strong walls. Lightly flour the surface of the dough and place your cutters or pattern pieces about 1" apart.
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Loosely tie the roof pieces together with string using the cut-out holes, then position the roof on the house so the ends overlap the front and back equally. Tighten the strings and re-tie so they hold the roof in place. Leave the roof pieces to set completely before you remove the strings. Stick the chimney sections together with icing and stick the chimney to the roof. Roll out each piece between 2 sheets of cling film until 5mm thick. Slide the cling-filmed gingerbread sheets onto the baking sheets and refrigerate for 30 minutes until firm.
Once all the walls are “cemented” on to the base, and to each other, pipe more royal icing on the inside to reinforce the joints (Image 40). Once two pieces are stuck to the base, pipe icing along the border where they join, to cement the two pieces together (Image 39). Snip off the end of the piping bag (about ½ cm opening) with royal icing. Pipe a line of royal icing on the base to stick the wall (Image 37). Place the royal icing in a large piping bag or a ziploc bag (Image 36). Seal the opening of the piping bag or ziploc bag, making sure to remove as much air as possible.
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