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Gingerbread House Recipe Step by Step
Gingerbread House Recipe Step by Step
Da Nang, Vietnam
The essentials
1. Cream both sugars and the butter. (ie – beat them well with the paddle until
smooth and creamy, OR mix hard and fast with a wooden spoon in a bowl.)
2. Beat in the molasses and the eggs. (add the eggs one by one)
3. Sift the dry ingredients a few times to mix well together and remove the lumps.
Add into the sugar-butter-molasses and egg mix, and beat (or knead) at low to
medium speed into a smooth ball.
7. Roll the dough to about ½ cm or ¼ inch thick. (Keep it cold. Don’t do when it’s
warm, or on a hot surface. Keep it firm and hard – it’s easier to handle)
8. Put the pattern pieces on top, and cut the dough out with a knife or palette
knife.
9. Lift with palette knives, spatula or cake slices, keeping it flat as possible. Place
onto the greased, floured baking tray
11. Use the leftover dough to make small Xmas trees, or gingerbread men, or
cookies, or fences, or whatever your creativity and confidence dictates
• 4 egg whites
• 7g cream of tartar (about 2 tsp)
• 450g icing sugar (about 4.5 cups)
It’s better to use a mixing machine with a whisk attachment – but you CAN use a whisk
if you have a strong arm and some determination
Whisk the egg whites at high speed until they get foamy.
Add cream of tartar and continue to beat until the eggwhites are stiff and can form
peaks. Whisk in the icing sugar bit by bit until it is all used up. Keep beating for a few
minutes until it looks thick and smooth enough to spread.
Keep this icing in a bowl, and cover with cling wrap pressed onto the icing itself (do
not allow any contact with air, or it will dry out and get lumpy)
It’s best to make the icing as you need it, and you’ll need a few batches, so have
enough ingredients on hand to make extra.
Ice the 14cm sides of the front and back with the snow icing. (use a piping bag or a
knife)
Ice the 14cm side of the two walls.
Join them together in the shape of a house.
They WILL fall down until they start to dry – so you need to prop them into place using
things from around the house. Canned food, bits of wood, beer cans, books – any of
these will be fine.
You’ll need several hours to dry them together. Overnight is better.
Join the bottom of the house on to your base with the icing.
Ice the bottom of your house generously, or ice the base 14 x 22cm rectangle and put
the house onto the base. (This will be a rectangle matching the dimensions of the 2
walls, and the base of the front and back panels)
Add a roof
Ice the tops of the walls, and the angled sides of the front and back. Be very generous
with the icing.
You’ll need some props and a little patience. Position the two roof panels so they meet
at the top.
They should be sitting on top of all the icing along the tops of the walls and front/back
panels.
Hold in place, and support them with your props (cans, wood, books etc) so they don’t
fall or move until fully dried.
You’ll need to dry them solid, so allow 4-5 hours for this in a dry area.
While this is happening you can attach the doors and windows.
The door will be supported by the base, so just ice the side and hold it for a few
minutes against the opening, so the door is open.
The windows should be cut in half before you baked them, so they will be light and
easy to attaché like open ‘shutters’. Again, ice along the sides like ‘hinges’ and hold in
place for 4-5 minutes until they can stay there by themselves
Decoration:
Go wild.
Splatter or paint icing on the top. Make a pattern, write a greeting, or splotch onto the
roof and top with your favourite lollies or candy.
The lollies will stick on without any fuss. Make it as elaborate as you like.
The whole house is edible. When dry, wrap it in cellophane to protect from flies,
insects, mice etc.
Nothing will spoil – lollies, gingerbread will last for a while – but keep in a non-humid
environment.
Making a week or two before Christmas is ideal and give as gifts or for the kids to pull
apart.
No need to do a house either. You can do a famous building or landmark building, your
house, whatever. The pattern takes all the time – once that is done, and all the sides,
roof and bases fit, the rest is easy. We’ll be giving them away as table centre-pieces
for our Christmas Eve dinner. Always a hit.
We’d love your comments, feedback and questions. Show us photos of your creation
too. We love to inspire and we’d be thrilled to see your houses too. How?
Join us on twitter @LifeDanang (and look at our gingerbread pagoda)
or join us on facebook http://www.facebook.com/pages/Life-Resort-Da-Nang/352206701640
Best regards & Christmas greetings from Chef Shane, Chef Coi, Chef Lam and the
whole kitchen team at Life resort Da Nang