Gingerbread house completely made by yourself. Gingerbread house: recipes

When you want to please your loved ones and bake them something truly fabulous, you can safely try baking a gingerbread house. This delicious dessert does not require any special baking skills, although you will have to devote some time to it to create a real tasty fairy tale.

Gingerbread house recipe step by step

The “Fairy Tale” gingerbread house itself consists of three main components:

Suitable small colorful candies;
Protein glaze (icing);
And a gingerbread base.

For candies, ready-made round-shaped lollipops like M&M's are best. But you need to prepare the icing and dough.

Preparing dough for a gingerbread house:

There are a lot of options for suitable dough for a gingerbread house. The main condition when choosing a recipe is that the dough is plastic and shapes can be cut out of it. For this purpose, you can use a minimum of ingredients, or you can knead traditional dough for a New Year's gingerbread house.

Option 1. Honey-spicy dough

You will need:
3 cups sifted high quality flour;
4 tablespoons honey;
100 g of dry granulated sugar;
50 g fatty butter;
2 eggs;
1 teaspoon (level) of regular baking soda;
2 tablespoons (optional) cognac;
50 ml water;
1 teaspoon of spices (cinnamon, cloves, cardamom, ginger, nutmeg);
Baking trays;
Parchment paper;
Templates for a gingerbread house.

Step-by-step preparation:

You need to pour water into a deep bowl. Send honey, sugar and butter here.

All ingredients need to be heated. It is very important to ensure that the mixture does not boil. The approximate warm-up temperature is about 70 degrees.

Then you need to add spices and half the measured flour to the mass. Don't remove from the fire!

Stirring quickly with a spoon or spatula, you need to brew the dough, avoiding the formation of lumps.

Advice. If, however, lumps cannot be avoided, a sieve can save the situation. Simply rub the finished mixture through it and the mixture will become evenly homogeneous.

In this form, the future dough must be allowed to cool. Then eggs and cognac are sent here.

And only then the remaining flour is added to the dough. At this stage, you need to knead it well so that the mass turns out very smooth.

Roll the finished dough into a ball, wrap it in cling film and place it in a cold place for 1 hour.

After this, you can cut out future parts of the house from the dough by rolling it out and using templates.

Bake all the parts on a baking sheet lined with parchment in an oven preheated to 190 degrees for 15-20 minutes.

Important! Make sure that the cakes do not dry out. When hot, they should be soft and only after cooling do the baked goods harden.

Option 2. Honey-ginger dough

You will need:
250 g fresh fatty butter;
1 glass of dry granulated sugar;
80 g natural honey;
2 fresh chicken eggs;
750 g of sifted high-quality flour;
1.5 tablespoons of ground ginger (can be replaced with fresh root, grated);
1.5 teaspoons of soda;
1.4 teaspoon of cloves;
1 teaspoon lemon juice;
Baking trays;
Parchment paper;
Templates for the walls of the house.

Preparation:

Place a deep bowl in a water bath and mix sugar, spices and honey in it. The mixture must be stirred frequently until the sugar is completely dissolved. After this, add eggs and butter here, without stopping heating the mass. Now you need to mix everything well so that the dough turns out without lumps.

Next, you need to add soda to the brewed dough and mix well again. And the final stage of preparing future cakes is adding sifted flour to the mass. After this, everything needs to be kneaded until the dough begins to lag behind the walls of the vessel.

In this form, the dough is rolled into a ball and cooled.

At this time, you can prepare a baking sheet and oven. Preheat the oven to 180 degrees, and line the baking sheets with parchment paper.

You will also need templates for the house. You can choose any options.

After this, the chilled dough needs to be rolled out and the design of the future gingerbread house cut out of it. Bake individual parts for about 7 minutes.

Well, when all the cakes are baked, they need to be combined with icing and then decorated.

Preparing glaze (icing)

You will need:
1 egg white;
150 g sifted powdered sugar;
1 teaspoon lemon juice.

Note: all components are indicated in minimum proportions and the required amount can be calculated based on how much finished glaze you need for decoration.

Preparation:

Using a whisk, beat the chilled egg white without trying to achieve a strong foam. The mass itself should be just foamy and white.

Then you need to add powdered sugar to the protein and mix everything well.

At the end, add lemon juice to the icing and stir thoroughly again.

House assembly

Now we will figure out how to make a gingerbread house. To connect all the details, you need to generously apply glaze along the edge of the cake and attach the desired part of the future gingerbread house to it. In this form, the connected cakes must be held a little so that the icing sets.

This is how all the parts are connected: walls, roof, etc.

Then the house can be decorated.

To do this, the glaze is placed in a pastry bag with a not very thin tube attachment. Drawings can be applied both to an already formed gingerbread house, and to its individual parts.

How to do this depends on your imagination. You can draw stripes, spirals, snowflakes, snow and other decorative elements. Well, you can generously sprinkle small candies on top of the finished gingerbread house.

Here are some options for decorating an elegant dessert.

After this, the finished gingerbread house fairy tale can be served at the festive New Year's table. Surely, it will become one of the main decorations of the upcoming feast. Ideal for Christmas too!

By the way, using these ingredients you can not only make a gingerbread house, but also bake gingerbread cookies and even decorations for the Christmas tree.

It all depends on your imagination and mood for the upcoming holiday magic, which will certainly happen if you really, really believe in it.

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 the finished product 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, prepare flour, honey, butter, eggs, sugar, soda.

It is better to take brown sugar.

Place honey, butter, sugar in a bowl.

Place in a steam bath and heat until the 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 to 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; this will require 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, we cook a thick sugar syrup, almost caramel, and 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!

This recipe is amazing, the aroma of this house is so maddening and attractive that you want to eat everything at once! But don't do this! The best thing is that the brightest taste and aroma opens in 2-3 weeks! Then your house will begin to emit such an aroma that you will immediately understand - it’s time! If you prepare this house for Christmas, it will delight you with both taste and aroma until the end of January! Immediately after baking, as soon as the dough cools, it becomes hard, but by the time it ripens, it becomes soft, sometimes even the roof falls in - it will be so soft and melting in the mouth. This gingerbread house recipe is also suitable for novice housewives!

How to make the dough for a gingerbread house:
(The honey dough recipe was published in the CAKE DECO magazine, author Svetlana, personally tested, written down from my own experience)

To prepare this test you will need:
500 gr. honey,
2 eggs,
500 gr. Sahara,
300 gr. oils,
50 gr. cocoa,
2 tsp baking powder,
3 tbsp. l. rum or cognac or 3 drops of flavoring,
Spices - 1 tsp. cinnamon, a pinch each - cardamom, cloves, ginger, anise,
Zest of 1 orange and 1 lemon,
Vanilla,
1250 gr. flour.

Step-by-step preparation of dough for a Christmas house:

1. Place honey, sugar and butter in a large (heat-resistant) container. Place on low heat and heat, stirring. Make sure it doesn't boil!! We wait until the sugar is completely dissolved - take the mixture into a spoon and pour it back, making sure that there are no sugar crystals in the mixture! Remove from heat and leave to cool until warm.

2. Mix half the flour with spices, baking powder, zest and cocoa.

3. Add eggs into the warm honey mixture, not beaten, but simply mixed until smooth, in 2 additions. Add rum/cognac.

4. Gradually stir the spiced flour into the honey mixture with a spoon. Next, we begin to add the rest of the flour little by little, but not all of it. Bring the dough to a state of dense and elastic. And put the dough in a bag in the refrigerator to rest. This will reveal the properties of the dough. Usually the dough rests overnight, the next day you can start adding the rest of the flour. Flour is mixed into the dough until it is elastic, but not hard.

It is not recommended to mix in all the flour specified in the recipe. I have had occasions where much less flour was needed, and also on one occasion where more flour was used than in the base recipe. This happens because of other components - for example, because of the quality of honey.

In order to understand whether there is enough flour, you need to roll out the dough (no thinner than 5 mm) and cut out something not large. I usually try it on a Christmas tree (Photo 2). If the Christmas tree has lost its shape (photo 3) - add more flour boldly! (Photo 4)

Photo 2 Photo 3 Photo 4

BAKE at 180 degrees. The original recipe said 20 minutes, according to experience - no more than 10 minutes. And then, after 8, you should already be careful that it doesn’t burn!

Well, we have the dough ready, we can start building the house! We take absolutely any house template! I made very small ones and made the template myself. If it is difficult for you to draw a template for a gingerbread house, you can take a ready-made one in the previous article How to make a gingerbread house, recipe for goats and gingerbread, master class. or count by cells and draw the same on a notebook sheet.

Roll out the dough, and remember that it must be at least 5 mm. Otherwise, the wallpaper will then be very hard and will never become soft. Lay out the template and cut out the parts. Lay them out on parchment.

And we bake.

If it's burnt...

If you happen to get a little burnt while baking, don’t be upset.

We take a knife and scrape it, only carefully so as not to break the workpiece. If the edges are not straight, then the house may “move” during assembly. To avoid this, you can also trim the edges with a knife or grate them. Then your blanks will become even and the house will be easier to assemble!

That's it, the preparations are ready! The dough is enough to make 4 small gingerbread houses or 1 large one with various decorations such as Christmas trees, fences, etc. It depends on your template! You can either leave the remaining dough in the refrigerator or freeze it! It keeps great!

How to assemble a gingerbread house:

We will combine and decorate the blanks with icing sugar.

How to make sugar icing for a gingerbread house:
I take the following ratio: for 1 protein, approximately 200-250 grams of powdered sugar. Why approximately, because proteins are also different, you need to look at the mass. But you shouldn’t decide whether it’s enough or not right away, when you start beating with a mixer, but after 3 minutes, when the mass turns white, and if it’s liquid, then add more powder! You only need to use purchased powder! Otherwise, you will get large particles and the color will not be white. In the industrial production of powder, additional cleaning units and special equipment are used to make the grind very fine. By the way, it is best to additionally sift purchased powder through organza, then the glaze will be perfect.

You need to beat until soft peaks form; if it turns out too liquid, everything will flow; if it’s too thick, it will be difficult to apply and will not stick to the workpiece.

You can apply glaze to the workpieces in several ways: using store-bought pastry bags, using regular bags with a sharp edge, using a syringe, or cream nozzles.

I have different attachments - however, for those who are keen, I recommend buying them! Great potential for creativity opens up! Therefore, I will tell you how I decorate using these attachments.

You can also put the tips in a piping bag, but I think that's a waste of money. Because these bags are disposable, you just throw them away later))) I suggest making cornets from parchment (you have it, since you baked on it!)

How to make a cornet - a bag for glaze with your own hands:

Cut a triangular piece from your roll of paper,

and cut into triangles. It turns out 4 triangles. We cut it carefully; the quality of the cornet made depends on this.

and connect to the corner.

We do the same with the other edge, bringing it to the same corner.

We wrap the resulting edge inward,

carefully cut in two places and wrap the piece on the outside to secure it.

So, we are ready to assemble the gingerbread house, we have the blanks, icing, and cornets.

How to assemble a gingerbread house!
Cut off a corner of the cornet, insert the nozzle into it and apply the glaze with a spoon. We wrap the edge and secure it.

We begin to paint the details, this time I first drew up the blanks and only then assembled them, but you can paint an already assembled house.

When painting, it all depends on your imagination; you can make a complex drawing depicting flowers or brickwork, I had a simple drawing that was accessible to everyone! I made an imitation of tiles on the roof, and decorated the sides with simple curlicues. It looks beautiful if you cover the entire side with glaze, let it dry and paint on top, but it turns out to be a lot of glaze, and I had a house for children!

When the preparation of the blanks is completed, you need to give it time to dry, you can drink tea))))

Then you can start assembling the house! You can assemble the house either on a gingerbread base or, like me, on any other stand - I have disposable plates. Assembling begins with one of the end parts and sides - glaze is applied and, as it were, glued to each other. If the glaze is liquid, it will be difficult to glue, because... It won’t stick; if it’s thick, it simply won’t apply.

Glue all 4 sides and let them dry - I did it for about 20 minutes!

We hold both sides of the roof for a while to prevent them from rolling off, and leave them to dry a little. After that, you can start making snow decorations from the remaining glaze! Don't forget to make like icicles from the roof!

This time my windows are empty, due to lack of opportunity to buy marmalade in Egypt. But if there is such an opportunity, we buy either single-color large pieces or straight pieces (sold in large supermarkets, as briquettes). Cut it off, or take a ready-made marmalade, and glue it onto the icing in place of the window! After drying, you can decorate the window with snow decor. You can also make shutters for windows from the cut out part and glue them to the glaze as well.
Sincerely,
Antonina Bodyagina
[email protected]

Many step-by-step master classes with photos on baking and sweets, dozens of recipes for delicious cupcakes can be found in the ABOUT TASTY section! Bon appetit and inspiration!

For the test:

wheat flour - 260 g;
butter - 100 g;
sugar - 120 g;
baking powder for dough - 1 tsp;
egg - 1 pc.;
ginger root - a piece 3-4 cm long;
ground cinnamon - 1 tsp;
cloves - 5-6 pcs.

For the glaze:

powdered sugar - approximately 0.5 kg;
2 egg whites;
food colorings.

To decorate the house:

roasted shelled peanuts, almonds, cashews or other nuts;
confectionery topping;
powdered sugar.

You will also need:

paper or tracing paper;
a tray on which the house will be assembled;
molds;
cream injector.

Making a gingerbread house

Grind softened butter, egg and sugar. Add cinnamon, cloves (it must first be crushed into dust), ginger (it must be grated). Mix all this thoroughly and gradually add flour and baking powder, constantly stirring. Knead the dough - it should be manageable and non-sticky.

Now you need to make parts from the dough.

Let's do parts drawings made of paper or tracing paper (2 longitudinal walls, 2 transverse walls (end) with a triangle - the base of the roof, 2 roof slopes, 3 pipes).

This is for home. Suitable for other elements curly molds for cookies - we use them to cut out Christmas trees, animals, Santa Claus, etc.

Roll out the dough thinly (5 mm thick) and cut out parts from it using stencils. Very carefully transfer to parchment (by the way, you can cut it directly on it, the dough will be more intact) and bake in an oven preheated to 180 ° C for 5-7 minutes (the dough should be slightly browned). Then take it out and put it on a flat surface to cool.

Now let's do it glaze-icing for gluing and decorating the house. Stir the powder, whites and dye to the desired consistency - like thick sour cream for gluing the parts of a house, for painting - thinner, for voluminous decorations - thicker.

To work with icing, it is most convenient to use a pastry bag or just a plastic bag with a cut off tip. To paint the parts, take a brush.

First we assemble the house, then we decorate it.

The windows of the house can be cut out (both before baking and after it), or they can be drawn with icing. So is the door.

The walls of the house can be decorate with marmalade, nuts(by the way, 2 lemon drops make round windows in the house). You can also make windows in the following way: before baking, cut out window openings and paint transparent colored candies in them. During baking, the candy melts and creates candy-colored glass in the windows.

The house door can be painted with caramel or chocolate.

So, the details of the house are ready and decorated. We immediately look for a stand or tray on which we will assemble the house. First we assemble the walls and ends of the house, applying icing to the joints. Leave it for a while - let it dry. Then we attach the roof slopes, hold it longer: if it is not glued well, then it may move later. Lastly, we glue the chimney and, when it dries, glue it to the end of the house.

We coat the whole thing with icing and decorate the bottom with nuts. Again, we leave the house to dry thoroughly, while we ourselves paint and decorate gingerbread trees, snowmen, animals and other additional figures.

It’s easy to make a Christmas tree from three parts using this stencil:

When the gingerbread house dries, we begin to paint it: we draw shutters on the windows, paint the walls, and decorate with garlands of thick icing. We cover the roof with glaze and decorate it with icing, imitating snow and icicles hanging from the roof. Sprinkle everything with powdered sugar on top. Around the house we place the figures that we have prepared (they can be stuck into small piles of thick icing). Ready!

It is not necessary to make the gingerbread house large, it can be houses- ginger cookies for tea.

Gingerbread houses are rather a European tradition. In Russia, they traditionally made printed gingerbread cookies (that is, printed using a mold - a board with a pattern carved into it) and sculpted.

The New Year and Christmas holidays are already upon us. Along with elements of Western culture, the fashion came to us during the New Year holidays not only for Santa, Christmas wreaths, deer, but also for gingerbread houses.

Today for you are several recipes for gingerbread houses with step-by-step photos, as well as a video master class from Tatyana Litvinova on how to bake and beautifully decorate a festive gingerbread house!!!

Gingerbread house No. 1

For the test:

4 cups flour
salt
1 packet of baking powder
200 g butter
200 g powdered sugar
5 tablespoons of liquid honey (if the honey is candied, heat it in a water bath)
4 egg yolks
Spices 1 tsp:
ground ginger,
cinnamon (this is to taste, because not everyone likes cinnamon),
zest of 1 lemon,
cardamom,
anise

Cooking method:

1. Knead the dough, wrap it in film and put it in the refrigerator for several hours.
This dough is very tasty and fragrant, but you need to work with it very carefully.

2. To build our house, we need to cut out templates. The wall is 15 cm wide and 17 cm high.

3. From each such template we need to cut out two parts from the dough - these will be two of the four sides of our house.
4. And one more template for the two remaining sides of our house.
The template is 17cm long and 7cm wide.
5. The roof template is 22 cm long and 14.5 cm wide.
6. On a sheet of parchment, roll out the dough into a layer 5-6 mm thick. If you roll it thinner, the gingerbread will be too dry.
We attach ready-made templates and cut along the contour.
We remove the trimmings and transfer the cut out parts along with the parchment to a baking sheet

7. Bake on the middle shelf of the oven at 180oC for 20 minutes.
8. After baking, while the dough is still hot, cut out the details of the doors and windows using the same templates cut out of paper.
9. Cut out while the pastry is hot. Cut the cut out window in half lengthwise. These are future shutters. Cool all parts on a wire rack.

10. Now we cut out the windows in the side walls of the house.
11. From the remaining dough, cut out the roof of the house, Christmas trees, a pipe, small stands for the Christmas trees, any interesting details and figures.