You do not have to be an architect or a professional confectioner. Making a gingerbread house is easier than it looks. That does not mean it does not work. But with the help of the children (there is no child at home?), It can be a lot of fun.
Preparation begins with the gingerbread cookie dough, which can also be used to make cookies if you do not want the house.
It tells the story that the first were made by German bakers, based on the tale John and Mary. Remember the little house they found in the woods?
Who teaches to mount it is the candy and youtuber Marina Bibas, of the channel Confessions of a Doceira Amadora. She, who has studied baking at the Institute of Culinary Education, says that the gingerbread dough takes a little more flour than the cookie dough. “It is for her not to lose the shape when roasting and for the part of the ceiling to bear the weight of the decoration,” he explains.
The icing also needs to be made harder because it is he who will be the “concrete” to unite the parts of the house. Marina teaches that there are two points of frosting: the texture similar to toothpaste and honey. “It has to get thicker than toothpaste,” he says. Do not use clear for the danger of contamination, since the house is exposed.
The thickness of the parts of the house should be half a centimeter. “They can get even bigger,” he says. “It should not be forgotten also that it is necessary to make two parts of each structure: the walls and the ceiling. She uses paper molds to cut each part.
Who does not want to make the house, can make Christmas balls to decorate the tree. “In that case, stick each biscuit in the shape of a ball before baking,” he says.
Since December is warmer and the dough is sensitive to high temperatures, it’s worth working with some dough and going back to the refrigerator until you cut another piece.
- 200 grams unsalted butter
- 220 grams brown sugar
- 2 egg units
- 450 grams of molasses
- 540 grams of wheat flour
- 1 + 1/2 teaspoon baking powder
- 4 teaspoons ginger powder
- 4 teaspoons cinnamon powder
- 1 + 1/2 teaspoons clove powder
- 1 teaspoon ground pepper
- 450 grams of icing sugar
- 25 grams of meringue powder (frosting) )
- 80 ml of water (icing)
Method of preparation
Make the dough by putting the sugar and butter in the mixer. Beat until smooth. Then add the eggs and the honey. When mixed, add the flour, seasonings (yeast, ginger, cinnamon, clove and black pepper) and add half the time to the mixer at a time and mix well.
Put the dough in the refrigerator to rest. It is ready to work when you touch your finger and do not stick.
Open the dough and with a paper mold, cut the parts of the house – walls and ceilings. The base can be square, rectangular (in case you want to make a “garden” in front) or even circular (if you want to put in a round dish). It’s worth putting the box right on the plate. Put the baking molds until golden brown. Expect to cool down so you can work with them. Prepare the icing by tapping the ingredients until smooth. If you want to soften the icing, add a few drops of water.
To assemble the house, make a frosting line to support the first wall. Do not worry because when you put in the second part, it will already stand on its own. Reinforce the internal parts of the house with frosting and do not get any holes between the walls. Glue the ceiling and reinforce even more with the frost on the inside. Decorate as you wish. If the house is to be exposed, do not use bullets and lollipops in the decoration because, with time and humidity, they can release.
Garnish with candies and confectioned chocolate.