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Christmas: Gingerbread House




Source of Recipe


Pastry Wiz


Recipe Link: http://www.pastrywiz.com/cakes/gingerbread.htm

List of Ingredients




To make a gingerbread house, you need the following:

a stand mixer using a paddle
3 mixing bowls
baking trays
piping bag
piping tips (at least one round tip)
scissors
knife
cardboard for templates
1/4 sheet silver or golden cake board
candies for decorating

Gingerbread dough
3 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons allspice
8 oz butter
1 cup sugar
1 egg
1/2 cup molasses
2 tablespoons lemon juice

Royal Icing (glue) info
1 egg white
1 tablespoon lemon juice
1-2 cups confectioners sugar


Recipe



Making the Gingerbread Dough:

Combine and sift the flours, baking soda and spices.
Cream the butter and sugar until smooth and add the egg, molasses and lemon juice. Mix thoroughly.
You could also use honey, if you don't have any molasses handy.Add the dry ingredients to the creamed butter mixture and mix, at low speed, until you get a stiff dough.
Cover the dough with plastic wrap and refrigerate for 2 hours

Gingerbread templates and patterns:

Using cardboard cut out patterns to use as a template.

For the front cut a 7" x 6" square.
For the sides a 4" x 6" pattern. The sides should be angled for the roof to a total height of 8".
For the roof cut a 7 1/2" x 4" square.

Divide your dough in half. While keeping half in the refrigerator, roll out the other half to about a 1/4-inch thickness.

Use the previously made templates as a cutting guide.
Using a knife follow the template to cut the rolled-out dough into the shape of the side of the house. Repeat, you will need two pieces for the sides of the house.
Place both pieces of cut-out dough onto a baking sheet.

Roll out the remaining dough as needed and cut out the front and roof using the other 2 templates.
You will need two pieces of each, the front and the roof.
Place the 4 pieces of cut-out dough on baking sheets.

Now, cut out a door and windows from one of the front dough pieces.
Don't discard the door. Place it on the baking sheet to bake. You will need the door later during the final decorations.
Optionally you can also bake the windows, if you would like to create shutters.
Bake approx. 10 to 12 minutes at 350 degrees, until dark golden brown.
Cool on baking tray for 2 to 3 minutes to firm


Gingerbread Glass Windows
To "stain glass" the windows, crush 3 or 4 hard candies.
We used butterscotch candies to get the golden color, but you can use any color candy you like or create your own.

Place the crushed candies in the window openings you made.
Return the front of the house to the oven for five more minutes to allow the candy to melt and fill out the windows.
Cool slightly before removing from tray so that the candy can set.

Place all the pieces on wire rack to cool completely.

Now let's make the royal icing while the gingerbread is cooling.
Beat the egg white until frothy and gradually add confectioners sugar to make a thick icing. Beat in lemon juice thoroughly.

Add more confectioners sugar if needed. The texture should be such that it will drizzle slowly from a spoon, but not fall off.

Building the Gingerbread house:
Place the icing in a piping bag.
Pipe up the edges of one of the side pieces and stick the back of the house to the side.
Place on 1/4 sheet cake board.


Pipe up the edges of the other side piece and stick it to the back piece.

Now pipe up the front edges of the side and attach the front piece.
Let dry for about 15 minutes or until the walls are holding properly together.

Now pipe around the top edges and glue on the roof.

Let the house dry for an hour before piping on any additional decorations.


Decorating the Gingerbread House:
With a blob of icing attach some candies as decorations and

outline the windows and the roof.

Option 1 (no lights):
Using royal icing attach and decorate the door.

Pipe swiggly lines on the roof to represent snow and icicles hanging from the side of the house.