on the type of house you will build:
thatched-roof cottage, cabin, holiday theme, etc. Purchase decorative
to give the house to life and interest. See suggested list below.
in advance: Make dough and chill.
Bake walls and let dry thoroughly for at least three days.
days in advance: Construct base of
house. Let dry.
in advance: Decorate and attach
roof. Let dry.
walls and roof are securely attached
and dried, it is time to decorate. Don't expect to apply the finishing
touches in one day. Letting your icing cement dry properly is critical
to every attachment.
leathers or fruit rolls: Trim for
siding, stained-glass window, bows, logs.
brittle: Tiles, sidewalks, fencing,
shutters, window boxes.
twists: Door posts, pillars,
fences, porch and railings.
Roof tiles, walkways.
beans: Bricks, roof edging, stone
walls, window edging, tree decorations, lights in windows.
Small wreaths, garland (cut
in half and attached to fruit leathers).
drops: Bases for lampposts.
flat chewing gum: Walkways, siding,
cinnamon dots: Cobblestones, doorknobs,
berries, brick accents.
Wheat cereal: Thatching material
for roofs, landscape mulch, hay.
rounds: Streetlights, window
Walkways, stacked for benches
or chimneys, bricks.
candies: Cobblestone, walkways,
crackers: Chimneys, driveways, shutters.
cookie cutters: people, horses, various
shapes (These can be used to make any detail on your house, i.e. roof
Use for support on larger houses.
cutter: Use to cut out gingerbread-house
plastic bags: These can be used
as pastry bags for the icing; clip a corner and go.
cardboard or a square of plywood:
Cover in fancy wrapping paper or just plain craft paper and use as a
for your project.
pins: Use to secure gingerbread
butter at room temperature
3/4 cups brown
1/4 cups white
several cookie sheets with aluminium
foil. Butter and flour the foil.
2. In a
large bowl, cream the butter and
sugars. Beat in the molasses and eggs.
another large bowl, sift dry ingredients.
Combine mixtures and knead into a smooth ball. Cover and refrigerate at
least 30 minutes.
4. On a
well-floured surface, roll out
a small amount of the dough until it's 1/4 inch thick. Place one of the
paper pattern pieces on the dough and cut around the edges. Gently,
the spatula, lift the dough and place it on the prepared cookie sheet.
make windows and the door: Cut out
a rectangle from the appropriate side. Cut the window in half to make
Fill empty window holes with crushed life-savers to form stained glass
make the chimney: Cut out a rectangle
big enough to hold all pieces of the chimney. When the baked dough is
warm and soft, lay the pattern on top and cut out the pieces.
Preheat the oven to 325oF. Bake 15-20
minutes or until slightly firm. Let cool on racks until firm enough to
handle. Peel the foil off the sections and set the pieces aside to dry
cream of tartar
- 3 1/2 cups
bacthes of this recipe will be
needed to complete the house. If you make them all at once,
them in separate bowls: the icing dries very quickly and as hard as
Keep well covered.
large bowl, beat the egg whites until
they begin to foam. Add the cream of tartar and beat until the whites
stiff but not dry. Gradually beat in the icing sugar, beating for about
5 minutes until it reaches spreading consistency. Keep it covered and
bakers do not build edible
gingerbread houses. Most are meant for special centerpieces or holiday
decorations and are expected to last through the season. To make yours
last, spray it thoroughly with artist's fixative or heavy-duty hair
Making a gingerbread house from scratchis no simple task. The
instructions posted at Simply
are best used in a sequence of social gatherings, beginning with making
the dough and the pattern pieces, then rolling out the dough
baking the pieces, followed by assembly of the pieces and,