By its mere presence on the festive table, the gingerbread house creates the feeling of a fairy tale. This is much more interesting and original than ordinary homemade cakes and pies. And actually making it is not as difficult as it seems! So here are 5 delicious DIY gingerbread house recipes!
1. Honey Gingerbread House
Such a simple and charming gingerbread house is sure to turn out for everyone!
You will need: 165 g honey, 100 g sugar, 1 tsp. cinnamon and grated ginger, 0.5 tsp. nutmeg, 2 tsp. soda, 125 g butter, 1 egg, 400 g flour, 1 protein, 200 g icing sugar.
Preparation:
1. Melt the honey with sugar, cinnamon, ginger and nutmeg and bring to a boil, stirring constantly. After boiling for about a minute, keep the mixture on the stove - the sugar should dissolve.
2. Add baking soda, and the mass will foam strongly and increase in size. Add the slightly melted butter cubes there and mix.
3. Cool the mixture to room temperature, stir in the egg, add flour in several passes and knead the dough. It will be soft, elastic and slightly tacky. Wrap it in plastic and put it in the refrigerator for half an hour.
4. Make paper stencils, roll out the dough and cut the blanks along them. Bake the parts for 10 minutes at 180 degrees. Separately make the rectangles for the roof and the round base. While the dough has not cooled down after the oven, you can correct minor flaws.
5. Beat the protein with powdered sugar until smooth with a mixer for 2-3 minutes. Decorate each piece separately and leave to dry.
6. Cut off all the edges of the parts with a knife so that they are even, and assemble the gingerbread constructor using the same icing. To keep the house from falling apart, collect and dry it in stages.
7. Install the roof last and coat all the outside seams with a thick layer of glaze again. Leave the house to freeze for a few hours.
2. Gingerbread house
Surprisingly, it is prepared very easily and with simple ingredients.
You will need: 3 eggs, 250 g icing sugar, 180 g invert syrup (sugar syrup with citric acid), 1 tsp. ginger and cinnamon, a bag of vanilla sugar, 200 g butter, 1 tsp. soda, 600-750 g flour.
Preparation:
1. Beat eggs with powdered sugar on high speed, and during this time bring the syrup with butter and spices to a low boil.
2. Mix egg mixture with syrup, add baking soda and flour, and knead to a homogeneous dough. Put it in the refrigerator overnight in plastic wrap.
3. Roll out the dough into layers up to 5 mm thick and cut out the details of the house using stencils. Bake the blanks for 10-15 minutes at 180 degrees. Make the roof as well, but leave some holes cut through it with a drinking straw.
4. It is better to cut windows and doors according to the baked parts, while they are still warm - it will be smoother.
5. For the glaze, take 3 proteins, add powdered sugar and a little lemon juice to taste and beat with a mixer until a dense homogeneous mass.
6. Decorate all parts of the house separately and leave to dry for a few hours. You can make windows from melted isomalt with dye. Use food glitter and any other decor.
7. Add some more powdered sugar to the icing for density, smear all the joints with it and assemble the house like a constructor. Make the seams thicker, remove excess, and beautifully connect the roof with ribbons.
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3. Gingerbread house with protein powder glaze
You can use regular egg white at the rate of 2 tsp. dry protein and 2 tbsp. warm water for one gingerbread house.
You will need: 350 g flour, 2 tsp. ginger, 1 tsp. cinnamon, 1 tsp. baking powder, a pinch of salt, 175 g brown sugar, 125 g butter, 1 egg, 80 g golden syrup, 15 g egg white powder. 4 tablespoons warm water, 400 g of icing sugar.
Preparation:
1. Sift the flour, add baking powder and spices, and beat the egg with golden syrup.Beat butter with sugar on a high speed mixer, combine with egg and add dry ingredients. Wrap the dough in foil and put it in the refrigerator for half an hour.
2. Roll out the dough in a layer of 0.5 cm and transfer the details to it using a paper stencil. Bake them for 30-40 minutes at 170 degrees.
3. Mix the dry protein with water until smooth and pour the mixture into the sifted icing sugar. Beat with a mixer for 5-10 minutes until a dense consistency - this will be your working "glue".
4. Put about 100 g of glaze in another container and stir with 1 tsp. water. Add dye there as desired - this is the glaze for the sides. And to make the glaze for pouring, add another 1-2 tsp. water. Put the rest under the film.
5. Decorate all gingerbread pieces separately with colored icing. Leave each layer to dry for several hours. Use culinary beads and other small decorations.
6. Assemble the house with the thickest undiluted glaze. Apply it in a thick layer to the joints, and then on the inside. Decorate the seams with the remains of the glaze and leave the house to harden completely for a few more hours.
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4. Gingerbread House Gluten Free
A simple vegan recipe that's free of gluten and sugar, but includes flaxseed flour. The dough is suitable for gingerbread cookies and gingerbread houses.
You will need: 2 tbsp flaxseed flour, 100 ml of water, 1 tsp each. ginger, nutmeg and cinnamon, 1 tsp. salt, 100 ml Jerusalem artichoke syrup, 100 ml coconut or olive oil, 1 tsp. soda, 300 g of oatmeal or rice flour.
Preparation:
1. Mix 2 tbsp. flaxseed flour without a slide with water and leave to stand for 5 minutes. Add salt, soda and spices, add Jerusalem artichoke syrup, oil and oatmeal or rice flour. Knead everything until smooth.
2. Roll out the dough on parchment and cut out stencils for the house. Do not make too small and thin parts, so as not to crumble.
3. Bake the blanks for 15 minutes at 200 degrees until a beautiful color.
4. For the glaze, mix another 100 ml of Jerusalem artichoke syrup with 1 tbsp. corn or tapioca starch and bring to a boil. Boil, stirring constantly, 1-3 minutes until thickened.
5. Spread all the joints with sweet "glue" and assemble the house, but keep in mind that it quickly hardens. Decorate the blank to your taste.
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5. Round gingerbread house
Such a gingerbread house is very easy to make with your own hands, because there are no complicated parts in it and you do not need to glue the walls or corners. You can create with your child!
You will need: gingerbread dough and protein icing (use whichever recipe you like).
Preparation:
1. Prepare the molds for work. Wrap the bowl with cling film and make a piece of the same shape, but slightly smaller, out of foil and parchment. For the base, you need a high split form and the same tin can of a smaller diameter.
2. Roll a piece of gingerbread dough thinly on a flour-free silicone mat. Use a tin can to form the walls of the future house in a detachable form. Cut off all the excess and put the mold in the refrigerator for half an hour so that the dough hardens again.
3. By the same principle, form a roof in a bowl, remove all unnecessary and transfer to the form. And make a base for a house with a larger diameter than the walls. Put it in the refrigerator in the same way.
4. From small pieces of dough, make a chimney, doors, windows, Christmas trees and other decorative details. Bake them for 8-10 minutes at 180-200 degrees until lightly browned.
5. Bake for 8-10 minutes at 180-200 degrees walls and roof. Until the walls cool, cut through the windows and doors. Let the gingerbread cookies cool completely for several hours, or better - overnight.
6. Take a thick protein glaze, colored cooking mastic, and other small decor. Glue the walls to the base with the same glaze, decorate the house inside as desired.
7. Fill the area around the house with glaze, lay out the porch and other details and let it freeze. During this time, decorate the roof, put up a chimney and glue it to the base. Only the decor will remain.
