This Year’s Gingerbread House

What you will need: To make the gingerbread -

300g packed brown sugar
200g softened margarine
250 black treacle
1100g (1k & 100g) plain (all purpose) flour
2 tsp baking soda
1 tsp salt
1/4 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground ginger
250ml water

To make the mortar -

500g icing ( confectioners) sugar
1tsp cream of tartar
3 medium sized free range egg whites

So here it is, my Gingerbread House for 2009. I’ve made it early for two reasons.

1, Because I’m obsessed with Christmas

2, Because I like to give you, the reader, a chance to decide whether or not you’d like to make one. There’s nothing worse than being presented with an idea that you would have loved to have tried and not have enough time for it.

I’m also going to add something else right here also – I don’t make NEAT gingerbread houses. I don’t like NEAT gingerbread houses. I like them to look like there is so much sugar holding them together that NOTHING but a peckish child would ever be able to dismantle them.

Here’s how you make it -

Useful weight conversions

Pre-heat your oven to 220c / 425f
I used a food mixer with the paddle attachment to make the dough for my gingerbread house. It can be mixed by hand but you will need to put a bit of elbow grease into it as the gingerbread dough does become quite hard to mix because of its thick consistency!
Start by creaming together the sugar and margarine
Then mix in the black treacle (molasses will work but NOT black-strap) and set to one side
In a separate and large mixing bowl blend together the flour, baking soda, salt, cloves, cinnamon and ginger
Measure out the 250ml of water and bit by bit, add the flour mixture to the creamed mixture along with the water

Tip: It is advisable to add the water gradually at this stage as you may/may not require the full amount for your gingerbread dough

The dough mixture should end up being of a of bread dough consistency; thick, strong and slightly stretchy, but not too sticky. You should be able to remove it from the mixing bowl without leaving any behind.

On a well floured surface use a rolling pin to start rolling the gingerbread dough out ready for the template to be cut in to it

Tip: I found that a thickness of around 1/4 inch worked well for the thickness of the gingerbread walls and roof but you could make yours thicker if you prefer.

When you are happy with the thickness of the dough you are ready to cut out your gingerbread house template

Tip: I made a cardboard template for my house consisting of four walls, two roof pieces (front and back), two additional roof pieces (sides) four chimney pieces, two small windows and a front door and then cut around it using a small sharp knife; you however may have a steadier hand than me and not require a template at all!

When cut, place your gingerbread house pieces onto a greaseproof or lined baking tray(s) and bake in the oven for around 15 mins
When you remove your gingerbread pieces from the oven do not worry if they feel a little soft and spongy to the touch, they will stiffen up, I promise.
Allow the gingerbread pieces to cool down completely before you start on the next step

Making the mortar -

If you are using a food mixer for this part, use the whisking attachment. If you are mixing this by hand, you will need to use a hand whisk and have a lot of energy!
Mix together the icing (confectioners) sugar, cream of tartar and the three egg whites until light and fluffy, this takes a few minutes in a mixer, longer by hand.

Using a pallet knife start building your gingerbread house using the gingerbread pieces and the mortar you have just made.

You may need to do the sticking of the gingerbread house together over a couple of days (i.e. stick the base (walls) of the house together one day and put the roof on the next) as the mortar will need time to set.

And you may even need the help of another person to hold pieces such as the roof.

Decorate your house with lots and lots of sweeties using the leftover mortar as the glue to stick them on with

Square chewy sweets work well as guttering and also a place for fairies to sit. The fairies you see in these pictures were bought from the fabulous Stephanie at the recent Country Living Christmas Fair. I can honestly say her stall was packed and I had to get in there quick before she had none left.

The chimney was stuffed with marshmallow flumps which gave my second fairy a very comfortable seat for the Christmas period.

And I sat one with a very large lolly by the front door. I fashioned a garden path out of tiny present confetti but as soon as there is any kind of draft the presents blow away.

Oops!

Marshmallows for roof tiles, dolly mixtures for the top of the roof, chocolate buttons as pebble dashing. The only thing that will limit your decorating of a gingerbread house are the sweets you can get your paws on. Nothing else.

Warning: Although this mixture is edible it is advisable not to eat it, because let’s face it, it won’t taste as good as it should after it’s been sitting around for most of December gathering dust!