If you follow Me & My Veritas on Facebook, you’ll know already that I made two homemade traditional German-style Gingerbread Houses. The best is: All parts are edible! It was my first attempt with Gingerbread Houses and, I must admit, it was lots of work but also lots of fun! If you would like to make your own Gingerbread House, I will provide you here with a very detailed How-To guide. Have fun and please do not forget to send me your creations so that I can add them to my Your Makes Gallery.
List of the materials (for ONE Gingerbread House):
- Liquid honey (525 g)
- Butter (150 g)
- Sugar (150 g)
- Flour (900 g)
- Baking powder (1 tea spoon)
- Gingerbread spices (18 g or more)
- Icing sugar (about 675 g)
- Egg white (about 3)
- Mini Wheats cornflakes (1 package)
- Smarties (2 handfull)
- Sandwich bag (about 3)
- Cotton candy
- Peppermint candy (4 pieces) and candy canes (6 pieces)
- Icing pens (white, red, and green)
- A pair of scissors
- Various home appliances to give support (cups, box of tea, etc.)
- This Gingerbread House Pattern
STEP 1: Fill honey, sugar, butter, and a dash of salt into a pan. Heat it up while stirring continuously.
Continue until there are no sugar crystals left. To test this, dip a teaspoon into the final liquid and lift it again. The liquid will drop back into the honey/sugar/butter solution. If there are no or almost not sugar crystals left on the tea spoon you can take the pan from the stove. Let the solution cool down.
STEP 2: While the honey/sugar/butter liquid cools down, prepare the flour mixture. Mix flour, baking powder, and gingerbread spices in a second bowl.
STEP 3: Sift the flour mixture onto the cooled honey/sugar/butter liquid and knead everything carefully. The final dough will be quite thick and dry. It will look like this:
STEP 4: The dough should rest now for at least 2 hours. I let mine sit in the kitchen at room temperature without covering it. If you want to store it for longer than 2 hours (e.g., over night), wrap the dough into clear foil, and store it in the fridge.
STEP 5: While the dough rests, you can cut out the shapes of the house (see pattern above). You should have 7 pieces in total: 1 base plate piece, 1 roof piece (shown in the pic below), 1 side wall piece (shown in the pic below), 1 front/back wall piece (shown in the pic below), and 3 chimney pieces.
STEP 6: When the dough is ready, roll it out until the dough is about 5 mm thick. Cut out 2 roof pieces, 2 side wall pieces, and 1 front and 1 back piece.
Also, cut out a plate base piece. I took a huge round lit as a guide. You can simply take the pattern I provide above.
For the chimney, cut the small and large rectangular pieces once each. For the piece with an angled side, cut 2 pieces (see picture below for clarity).
STEP 7: Place all pieces onto a baking sheet (covered with baking paper). If you like, you can cut out a window and a door from the front piece. Make sure to bake the door, too. Also, cut windows into the side walls, if you wish.
STEP 8: Bake all pieces at 200 deg C or 392 deg Fahrenheit: 10 min for the walls, 15 min for the base plate.
STEP 9: Let all baked pieces cool down properly. They will become somewhat harder and more robust.
Now you are ready to assemble the Gingerbread House. I will show you how in Part 2 of this tutorial.
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