For several years now I have been baking gingerbread houses on New Year’s Eve and Christmas, but somehow they don’t turn out very well, sometimes uneven, sometimes strange. I’ve been talking about this for the last two weeks, and now... I came to such an agreement that my husband told me that there was nothing to do there, and it would take a long time to explain... I took it myself and did it...
Well, it’s apparently easy for a design engineer, but for us lawyers it’s not possible...
In general, I’m still in shock how it all turned out like that for him, and after all, I dug up a recipe for gingerbread somewhere, I haven’t cooked it like that. And he gave me a lecture that the gingerbread dough should be kept in the cold for a day, what happens in it... some kind of complex word, I can’t undertake to reproduce. And in two weeks finished product The gingerbread will only get better and ripen. I can only add that the gingerbread is really very tasty. I was surprised that this amount of dough was enough for the house itself, for the large gingerbread at the base, for the Christmas trees and the door. Probably it’s all a matter of pedantry, if it says you need to roll 4 mm, then that’s how it should be.
For gingerbread dough Let's prepare flour, honey, butter, eggs, sugar, soda.
It is better to take brown sugar.
Place honey, butter, sugar in a bowl.
To put on steam bath and heat until butter and sugar dissolve.
Add spices. I would also like to say that this mixture can be prepared in advance. Just grind all the spices in a coffee grinder and sift through a sieve. Add a little flour and soda. Mix.
Remove the mixture from the heat and cool until room temperature and only then beat in the eggs.
Add the rest of the flour and knead the dough. Wrap the dough in film and put it in the refrigerator. The dough should lie for at least a day.
While the dough is cooling, prepare the patterns. Each part will need to be baked in duplicate.
When the dough is ready, you need to roll it out. It is important that the thickness of the parts is the same and therefore it is better to use a roller that rolls out the dough of the required thickness over the entire size of the cake. Using these attachments, set the thickness of the dough. When rolling out the dough sticks, use flour.
Cut out two pieces of each pattern and bake at 180 degrees until done, about 15 minutes.
Remove the finished parts from the sheet and cool.
Let's prepare the mixture for drawing; for this you will need powdered sugar, egg white, and lemon juice.
Do not beat! Just grind the egg whites with the powder with a fork and add lemon juice. The mixture should not spread and should be comfortable to draw.
Using a pastry envelope, decorate the house at your discretion.
paint the roof to match the tiles, and don’t forget about the remaining two walls.
Christmas trees will also come in handy, they will be like this.
Leave all the parts to dry for a couple of hours and when the glaze is dry, you can assemble the house. To do this, cook a thick sugar syrup, almost caramel and we do everything quickly, the caramel will set quickly, it is not necessary to spread it over the entire joint, it is enough to fix it in several places. Caramel holds very well and reliably. Although you can glue it to glaze, it takes longer to dry and is more fragile.
The house is ready. Its aroma is so spicy and New Year’s that you can’t do without a Christmas tree!
It would be a new year soon!
Happy and Happy Holidays!
Folk festivities are just around the corner. So, it’s time to think about sweet table. Classic recipe We will put cakes and biscuits aside, since in our time they are no longer surprising. We will plunge into Christmas traditions and really cook fabulous dish that everyone will like.
A fairy tale or recipe for a delicious DIY gingerbread house with a photo of the finished product
Don't know what to prepare for your children? New Year's table? To implement the product you only need your hands and imagination. This pastry is best decoration festive feast.
Story
Before we prepare a gingerbread house recipe with a photo and a pattern, listen to a fascinating story. Baking of similar shapes began to be prepared in Ancient Rome. They created an edible abode for their gods. This masterpiece protected the family, and then on holiday they ate it to unite with higher powers.
When the Christian faith appeared, the tradition was forgotten. And it was revived again almost 1000 years later by the German storytellers the Brothers Grimm. It was they who invented the story about brother Hansel and sister Gretel. 
The plot was very fascinating: Little children ended up in a forest sweet house that belonged to an evil witch. The kids turned out to be smart and outwitted the old woman, destroying her, and the building turned into jewelry. Immediately after the publication of the fairy tale, gingerbread products gained high popularity. They became a symbol of German fairs.
To this day in Europe and other countries professional chefs compete in various competitions. So you and I will gather in the kitchen to prepare a DIY gingerbread house recipe with photos and learn the secrets.
Main components
- Gingerbread base.
- Protein glaze.
- Design.
Ingredients
Dough
- Flour High Quality– 400 g.
- Egg – 1 pc.
- Soda – 1 tsp.
- Honey – 170 g.
- Granulated sugar – 100 g.
- Butter – 150 g.
- Salt.
- Ground ginger.
- Cinnamon.
- Carnation.
- Cardamom.
Glaze
- Proteins – 1 pc.
- Powdered sugar – 100 g.
- Lemon juice – 1 tsp.
Sweet architecture: gingerbread house and New Year's recipe with photo and product pattern
Now you need to stock up on strength, patience and ingredients. Follow the technology and there will be no problems with implementing the recipe.
Preparation
- Add the following to the saucepan: butter, spices, sugar, honey, and place it over medium heat.
- Wait for the mixture to boil (stir with a spoon periodically throughout the process).
- Cool.
- In a separate bowl, mix flour and baking soda, sift the mixture into a container.
- Beat in the egg and add salt.
- Gradually pour into the butter-honey mixture in a stream.
- Knead the dough. The result is a soft consistency.
- Make a ball-like shape out of the mass, wrap it in film, and leave in a cool place for 2-3 hours.
Making templates
To make the facade, we need to make paper stencils:
- Wall No. 1 – 120x90 mm – 2 pieces.
- Wall No. 2 – 80x90 mm + first part of the roof on top – height 75 mm (2 pcs.).
- Roof – 150x100 mm – 2 pieces.
Dough piece
- Divide the dough into 6 equal parts each.
- Roll out each half on a board covered with cling film, place a second layer below and on top of the dough. The cake should be 2-3 mm thick.
- Now you need to put the stencil elements on the cake and cut out the finished parts of the house structure with a knife along their contour.
- Repeat similarly with the rest of the dough.
- Make cuts in the cut samples in the form of windows and doors.
- Apply a design that imitates the material from which the structure is made: logs, bricks.
Important: this should be done on a baking sheet, since the product is still fragile.
As you can see, the dough for a gingerbread house and the simple recipe are quite doable for every housewife. Very little left:
- Place the finished parts in an oven preheated to 200°C and bake for ten minutes until golden brown.
- Place on a flat surface.
- If there are scraps left, you can use them to make test stencils: chimney, Christmas trees. In general, create a whole composition.
Gingerbread house dough design and simple decorating and assembly recipe
There are no strict rules here. Give free rein to your imagination and, of course, invite the children to become artists and decorate the house themselves.
Icing (glaze)
- Add the chilled egg whites into the bowl and beat until a white foam forms.
- Without stopping the process, add powdered sugar.
- The final step is to add juice and mix well.
Assembly of parts
The “Crazy Hands” circle comes to you again:
- To connect the elements you need “cement”, namely glaze.
- Apply it to the sides of the walls and connect tightly, hold a little so that the icing sets.
- Follow this principle with the remaining 5 parts.
Decoration
- We will decorate the building with the same glaze (add food coloring to make it more colorful).
- Apply generously to pastry bag creamy mass and decorate as you wish.
Note: dragees, candied fruits, Easter sprinkles can serve as decoration.
This hut needs to be eaten immediately, as it becomes stale and in the future can only serve as inedible decorated pastries (you simply won’t bite it).
If you have the opportunity to spend the whole day in the kitchen, don’t be lazy to make your own gingerbread house! This is the perfect decoration New Year's holiday and great joy for little children, who, by the way, can safely be involved in the process.
Making a gingerbread house is a creative and fun task! By getting together with the whole family, you can develop a design, come up with an interesting design, and just have fun. So, let's start the process and prepare a gingerbread house, following step by step recipe with photo!
Ingredients: 
For the test:
- butter - 120 g;
- honey - 200 g;
- ground ginger - 4 teaspoons;
- cocoa powder - 2 tbsp. spoons;
- ground cinnamon - 1 teaspoon;
- sugar - 100 g;
- baking soda - a small pinch;
- flour - about 300 g (how much the dough will take).
For caramel (gluing):
- sugar - 100 g;
- water - 40 ml.
For the glaze:
- lemon juice - 1 tbsp. spoon;
- egg white - 1 pc.;
- powdered sugar - about 150-200 g.
For decoration:
- colored caramel - 2-3 candies;
- chocolate pillows - about 100 g;
- any confectionery toppings - optional.
New Year's gingerbread house recipe with photos step by step
- First of all, you need to cut out the blanks for the gingerbread house from cardboard. You can already find it on the Internet ready-made templates or come up with a model yourself. In our example, we made blanks of the following sizes:
- side walls - 2 pcs. (107x120 mm);
- roof - 2 pcs. (90x140 mm);
- facade - 2 pcs. (105x160 mm, with the wall height being 107 mm);
- house base - 1 pc. (150x210 mm).
- Also, do not forget to cut out windows and doors on the facade and side walls. If you want to make a large house, you need to prepare 1.5-2 times more dough than indicated in the recipe.
- Once the templates are prepared, we begin kneading the dough. Mix the softened butter with sugar and beat with a mixer until a soft and fluffy mass is formed. Add liquid honey and beat again.
- In a separate bowl, mix the dry ingredients: ginger, cinnamon, cocoa powder, baking soda and 100 g of sifted flour.
- Add the dry mixture to the oil mixture in portions, stirring. Gradually add flour and knead the dough.
- We adjust the dosage of flour during kneading: it may be needed a little more or less than indicated in the recipe. The dough should be soft and slightly crumbly, not sticky to your hands. Roll it into a ball and place it on the refrigerator shelf for 20-30 minutes - after cooling, the dough will become more elastic.
- On parchment paper We roll out a thin layer and cut out parts of the future house using the templates. We make sure that the thickness of the layer does not exceed 3 mm! If you make the layer thicker, the dough may remain loose inside, and the workpieces will not be strong enough. In addition, the finished house can simply collapse under its own weight.
- Carefully transfer the parchment with the parts to a baking sheet. We decorate the windows of the house with caramel. To do this, grind it into fine crumbs, for example, placing it in plastic bag and tapping with a chop mallet. Place caramel crumbs in the “windows”. When exposed to temperature, the caramel will quickly melt, and the windows will become colored, as if the lights were turned on in the house.
- We bake the components of the house for about 8-10 minutes at 180 degrees - do not overbake! Freshly baked dough will be soft at first, but will then harden very quickly.
- We collect the scraps of dough and bake cookies using molds in the shape of Christmas trees, deer, people, etc. By the way, ready-made cookies can also be used in the design of the house.
- When all the component parts are completely ready, we begin to “assemble” the gingerbread house.
- We will glue the parts of the house together using caramel. To prepare it, pour sugar into a fireproof bowl with a thick bottom and add drinking water. Stirring, bring to a boil over medium heat.
- Continuing to stir, cook the sweet mixture until you get golden color. To check readiness, take a small amount of syrup and place in a container with cold water. If a solid caramel forms after a couple of seconds, the syrup is ready!
- Now let's move on to the most important stage. Carefully, so as not to get burned, dip the parts of the house end-to-end into hot caramel and quickly fasten them together. First, we glue the side wall and facade together and attach them to the base.
- Then we attach the second side and the back wall of the house. You need to work quickly, as the caramel hardens very quickly. At this stage, it is better to get an assistant, since it will be difficult to hold the house together alone. To prevent the unused caramel in the bowl from hardening, it is better to cover it with a lid and periodically warm it up over low heat.
- Last but not least, we attach the roof. Leave the formed house for about an hour.
How to make gingerbread house frosting
- Cooled raw protein mix with lemon juice. Beat until white foam is obtained.
- Add in portions sweet powder without ceasing to work with the mixer. As a result, the whites need to be beaten into a stiff mass, otherwise the icing on the house will not harden. If necessary, increase the dosage of powder.
- Place the glaze in a plastic bag and cut off the tip. Carefully process the gluing areas to hide traces of caramel. We apply glaze to the roof, and then attach chocolate pads to imitate tiles. If desired, we complement the house with any confectionery sprinkles. You can also use the glaze to form “icicles”. If the consistency of the glaze is correct, they will hold their shape well and harden quickly.
Congratulations! You made your own gingerbread house! Unfortunately, gingerbread dough quickly becomes stale and hard. Therefore, if you want to have a tea party, it is better to do it immediately after preparation, or simply leave the house as decoration. We wish you pleasant and happy holidays!
One of the popular decorations on New Year or Christmas is a DIY gingerbread house. Process delicious baked goods simple, if you make the pattern correctly, assemble and paint all the necessary parts. Prepare traditional Christmas dish, and during the holidays it will transport all members of your family into a fairy tale.
How to make a gingerbread house
Step-by-step master class will help you create a festive mood for adults and children.Gingerbread house with your own handsIt’s very easy to do: first you need to build a pattern for the parts of the hut, then bake them and connect them one by one. To make the resulting picture realistic, you can “bring” light into the house: put a candle inside, LED lighting, or cover the windows with colored caramel or marmalade.
Gingerbread house template
According to the calculated scheme, you can create not only an edible house, but also an entire gingerbread castle, the main thing is desire. So,gingerbread house patternconsists of preparing templates for future walls, roofs and other details for decoration. Prepare the stencils:
- For the roof - two rectangles 9x14 cm;
- For front walls – 10.7x12 cm;
- For the other two walls – 16x10.5 cm.
The dough must be rolled out on parchment into a layer whose thickness is at least 5 mm. If you make the workpiece thinner, the gingerbread will end up being too dry. The template is applied to the rolled out workpiece, parts are cut out along the contour of the stencil, after which the trimmings are removed, and the cut out elements are transferred to a baking sheet along with paper and sent to bake. Windows and doors are cut out using pre-prepared stencils while the dough is still hot.
How to assemble
To be fabulous New Year's gingerbread stood longer, it needs to be properly glued. To do this you need to prepare caramel syrup: Pour 100 grams of granulated sugar into a saucepan with a thick bottom, add 40 ml of water, cook, stirring all the time until a thick golden liquid forms. After the fastening product is ready, you must immediatelyassemble a gingerbread house. This process is step-by-step:
- Dip the end of the side wall and the front into hot caramel, glue them together and attach them to the base, which can be either cardboard or a baked layer of dough.
- Attach the second wall and back side. To prevent the caramel from hardening while you are fastening the gingerbread house, it is advisable to cover the dish with a lid and periodically warm it up.
- Dip the ends of the roof into caramel and attach it to stable walls. Leave the house for an hour so that it sticks together well.
Gingerbread House Recipes
Knowing how to make dough and delicious glaze, all you have to do is put all the details of the house together. It is worth noting that with chocolate dough the house will look more elegant, and the glaze can be made lemon so that the taste has a slight sourness. Look at the recipe for a gingerbread house, and the photo will show what result you will get in the end if you do everything step by step.
Gingerbread dough for a house
If desired gingerbread house You can make it chocolate like in the photo by adding a little more cocoa to the main ingredients. So, for the test you will need:
- baking powder – 2 tsp;
- liquid honey – 500 g;
- butter (or margarine) – 300 g;
- flour – 1250 g;
- sugar – 500 g;
- cocoa – 50 g;
- cognac – 3 tbsp. l.;
- nutmeg– 1 tsp;
- ground ginger, cloves, cinnamon - 1 tsp each;
- lemon zest, anise, cardamom - 1 tsp each. l.;
- vanilla – 1 pinch;
- eggs – 2 pcs.;
- salt – 0.5 tsp.
To knead correctlygingerbread house dough,you need to do everything step by step. The cooking process consists of the following steps:
- Place butter, honey in a saucepan and add granulated sugar. Heat everything over low heat, constantly stirring with a spoon, but do not bring to a boil. When the sugar crystals dissolve, remove the bowl from the heat and set aside to allow the mixture to cool.
- Half required quantity Combine flour with zest, add cocoa, baking powder (soda is not recommended for this dish) and all the spices. It is recommended to grind seasonings into powder before adding.
- Combine the warm honey-butter mixture with the eggs, but do not beat them with a mixer, but simply stir with a fork. Add cognac.
- Gently stir the spiced flour into the honey mixture. Leave a little of the loose mixture, and for now bring the workpiece to a dense elastic consistency.
- Wrap the dough in film and put it in the cold (preferably overnight) so that it reveals its properties.
- Mix the present dough with the remaining flour so that it remains elastic but does not become hard. You may not need to pour in the entire bulk mixture; here you need to make a test figure: roll out a layer (about 5 mm), cut out a small element from it. If it has not lost its shape, then the dough is ready.
- Bake the shapes cut out according to the template at 180 degrees.
Glaze
Experienced chefs advise different ways preparing a tasty mass that is suitable for fastening the parts of the house and decorating it holiday dish. For example,icing for gingerbread houseyou need to do this:
- Chilled for half an hour, mix the whites (of one egg) with juice squeezed from lemon (1 tbsp.). Beat them into foam using a blender or mixer.
- Gradually add powdered sugar (up to 200 g), without turning off kitchen appliances. Beat the ingredients into a stiff mass, as in the photo, add more powder if necessary.
Before you prepare a New Year's house, you should familiarize yourself with one more component. Icing is a mixture that can replace caramel and glaze. You will need a couple of drops for cooking. lemon juice, about 5-6 egg whites, food colorings and powdered sugar. Next, you need to beat the whites with powder until thick, add the dye of the desired color and lemon juice. It is advisable to make icing in small multi-colored portions, because the mixture dries quickly.
How to bake a gingerbread house
When all the details of the house are cut out to fit the stencil, you can begin to place them in an oven heated to a temperature of 180 degrees. Tobake a gingerbread house, it doesn’t take much time: the dough is prepared for about 10 minutes, then an elegant piece is assembled from the hardened elements fairy cake. The parts are attached to each other using viscous caramel, and the delicious New Year's dish protein glaze.
Video
Remove the dough from the refrigerator 2-3 hours before baking to allow it to warm up and soften.
Prepare gingerbread molds and templates for the house. I cut them out of construction paper and laminated them with tape. Preheat the oven to 180 C. Roll out a piece of dough on parchment to a thickness of 0.5 cm, cut out the desired part, remove all trimmings. The part remains safe and sound on the paper.
Make the glaze to cover the gingerbread: yolk + 2 tablespoons. spoons of milk or tea + 0.5 teaspoon. spoons of cocoa. Stir well.
Bake the preparations. They bake quickly, about 5-10 minutes, you have to keep an eye on them. Immediately after the oven, quickly brush the gingerbread cookies with glaze using a wide brush. It instantly becomes varnish on hot gingerbread. The dough usually spreads a little in the oven, and the parts of the house lose their size. If this happens, then it is best to immediately, while they are hot, trim off all excess according to the pattern, while the gingerbread cookies are soft.
To decorate you need to make a royal sugar icing(icing). Proportions: 1 protein + 150g powdered sugar + a quarter teaspoon citric acid+ a drop of vanillin. For the house you need to mix 3 norms.
Strain the protein, add sifted powdered sugar and mix at the lowest mixer speed for about 5 minutes. Then add vanillin and acid, mix for a minute. The icing will immediately become denser and whiter. This is a dense icing for outlining and painting. If you need it colored, then at this stage add the dye and put some in a pastry bag with tip No. 1, or in a thick milk bag, then cut off the corner. The remaining icing needs to be made more liquid; it is needed for filling. To do this, stir a little into it with a spoon. cold water. Add water little by little and watch the density so that the groove from the spoon is smoothed out in 10 seconds. Immediately put it in the bag.
Now you can start painting. The principle is this: first we draw the outline with dense icing, then we fill it with liquid, then we draw the openwork with dense icing. We paint all the details of the house at once. We leave everything to dry for a day.
After this, the house can be assembled. We also assemble for thick icing. We pass the icing over the joints of both parts and press for a few minutes. “Foam” the back side of the seams. Sets quickly.
This is how I assembled the window in the little room. I mounted it on the roof parts. Windows can be made from caramel. To do this, simply crush the candy canes and sprinkle the window areas with this crumb before baking. In the oven, the caramel will melt and while the part is baking, the window will glaze on its own. I made windows out of marmalade. The advantages of marmalade windows are that you don’t have to chew them later, they won’t melt when the humidity in the room increases, and they can be used to make colored stained glass windows if you buy colored marmalade. Well suited for these purposes lemon wedges. You need to wash off the sugar from them, cut off the tight edge and just press it well onto the gingerbread with reverse side details. Or put it in a bowl, melt it in the microwave and pour it into the window opening, placing the film under the part.
The skate was foamed on top and smoothed with a wet brush. All details are ready. Now you can assemble the house. Walk along the joints and press the parts. Foam the seams from the inside. And leave to dry overnight so that the frame of the house is firmly set.
Then we assemble on the basis on which the house will be in the final version. It can be collected on a tray, on a plate, on a stand. I made it on a gingerbread base. She baked a large gingerbread, placed it on a stand and painted along the edge. After fitting and marking, I walked with icing along the contour of the foundation.
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