Gingerbread house: recipe with photo. DIY gingerbread house

If you have the opportunity to work all day in the kitchen, do not be too lazy to cook Gingerbread house with your own hands! It's the perfect decoration new year holiday and great joy for little kids, who, by the way, can be safely connected to the process.

Making a gingerbread house is a creative and exciting task! Having gathered with the whole family, you can develop a design, come up with interesting design and just have fun. So, let's get down to the process and prepare a gingerbread house, following step by step recipe with photo!

Ingredients:

For 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 dough will take).

For caramel (gluing):

• sugar - 100 g;
• water - 40 ml.

For glaze:

• lemon juice- 1 tbsp. spoon;
• egg white- 1 PC.;
• powdered sugar- about 150-200 g.

For decor:

• colored caramel - 2-3 sweets;
• chocolate pads - about 100 g;
• any confectionery toppings - optional.

New Year's gingerbread house recipe with photo step by step

1. First of all, you need to cut blanks for a gingerbread house from cardboard. You can find ready-made templates on the Internet 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, while the wall height is 107 mm);
   • the base of the house - 1 pc. (150x210 mm).
2. Also do not forget to cut windows and a door on the facade and side walls. If you want to make a house large size, the dough needs to be prepared 1.5-2 times more than indicated in the recipe.
   
3. When the templates are prepared, we begin to knead the test. Mix the softened butter with sugar and beat with a mixer until soft and fluffy. lush mass. We introduce liquid honey and beat again.
   
4. In a separate bowl, mix dry ingredients: ginger, cinnamon, cocoa powder, baking soda and 100 g of sifted flour.
   
5. Pour the dry mass into the oil in portions, stirring. Gradually add flour, knead the dough.
   
6. The dosage of flour is adjustable during kneading: it may require a little more or less than indicated in the recipe. The dough should turn out not sticky to the hands, soft and slightly crumbling. We roll it into a ball and send it to the refrigerator shelf for 20-30 minutes - after cooling, the dough will become more elastic.
   
   
7. On parchment paper roll out a thin layer, cut out parts of the future house according to 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 blanks will not be strong enough. In addition, the finished house can simply collapse under its own weight.
   
8. Carefully transfer the parchment with the details to a baking sheet. We decorate the windows of the house with caramel. To do this, grind it into small crumbs, for example, by placing it in plastic bag and tapping with a hammer for chops. We spread the caramel crumbs in the "windows". When exposed to temperature, the caramel will quickly melt, and the windows will become colored, as if a light had been turned on in the house.
   
9. We bake the components of the house for about 8-10 minutes at 180 degrees - do not overdo it! Freshly baked blanks will be soft at first, but then harden very quickly.
   
10. We collect dough scraps and bake cookies using molds in the form of Christmas trees, deer, men, etc. By the way, ready-made cookies can also be used in the design of the house.
    
11. When all the component parts are completely ready, we proceed to the "assembly" of the gingerbread house.
    
    
12. We will glue the parts of the house with caramel. To prepare it, pour sugar into a refractory dish with a thick bottom and add drinking water. Stirring, bring to a boil over medium heat.
    
13. Continuing to stir, cook the sweet mixture until golden color. To check readiness, take a small amount of syrup and put into a container with cold water. If a hard caramel forms after a couple of seconds, the syrup is ready!
    
14. Now we proceed to the most important stage. Carefully, so as not to burn yourself, we dip the parts of the house end face into hot caramel and fasten together. First, we glue the side wall and the facade, attach it to the base.
    
15. 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 fasten the house alone. So that the still unused caramel in the dishes does not freeze, it is better to cover it with a lid and periodically warm it up over minimal heat.
    
16. The last thing we do is fix the roof. We leave the formed house for about an hour.
    

    How to make icing for a gingerbread house

17. Mix chilled raw protein with lemon juice. Beat until a white foam is obtained.
    
18. Pour in portions sweet powder without stopping the mixer. As a result, the proteins need to be whipped into a steep mass, otherwise the icing on the house will not harden. If necessary, increase the dosage of the powder.
    
    
19. Transfer the icing to a plastic bag and cut off the tip. We carefully process the gluing points to hide traces of caramel. We apply glaze to the roof, and then we attach chocolate pads to imitate tiles. Optionally, we supplement the house with any confectionery toppings. You can also form "icicles" with glaze. If the consistency of the glaze is right, they will hold their shape well and harden quickly.
    

Congratulations! You made your own gingerbread house! Unfortunately, gingerbread dough quickly stale and become hard. Therefore, if you want to have a tea party, it is better to do it immediately after cooking, or just leave the house as a decoration. We wish you pleasant and happy holidays!

NEW YEAR gingerbread house
This project is not a dogma, but a guide to exciting action.
Give free rein to your imagination!

Here is such a not at all complicated house you can make the day before New Year, and it will delight both you and your children for several weeks, creating a festive mood.

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

2. 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.

3. And one more template for the two remaining sides of our house. The length of the template is 17cm and the width is 7cm. 4. Roof template 22 cm long and 14.5 cm wide. 5. On a sheet of parchment, roll out the dough into a layer 5-6 mm thick. If rolled thinner, the gingerbread will be too dry. We apply ready-made templates and cut along the contour. We remove the trimmings and transfer the cut parts along with parchment to a baking sheet.

6. We bake on the middle shelf of the oven at 180 o C for 20 minutes. 7. after baking, while the dough is still hot, cut out the details of doors and windows according to the same patterns cut out of paper.

8. Cut while pastry is hot. Cut the cut out window in half lengthwise. These are future shutters. Cool all parts on a wire rack.

9. Now we cut out the windows in the side walls of the house.

10. From the remaining dough, we cut out the roof of the house, Christmas trees, a pipe, small coasters for Christmas trees, any interesting details and figures.

11. This is what the windows look like from the inside. We fasten the marmalade to the cut-out windows on the icing of powdered sugar and protein.

12. And this is what the windows look like from the outside. A little more, and we will decorate them with a frosting snowball and shutters.

13. We fasten the walls of the house to each other using the same glaze.

14. To keep the walls well, while the glaze dries, we will support them for convenience. glass jars or boxes. 15. Now we remove the supports. The glaze has dried up and you can fix the roof and decorate the windows.

16. We fix the roof of the house to the walls.

17. We put the support for 10-15 minutes, so that the glaze dries a little. We fix the second half of the roof and leave to dry.

18. We fasten the shutters, draw a window and decorate with icing-snow.

19. We draw tiles, decorate windows and roofs with snow and icicles.

20. With melted chocolate, using a brush, draw “wooden” beams on the house.

21. We draw with chocolate on the shutters and doors.

22. We fix the pipe.

23. We plant Christmas trees near the house, fixing them on gingerbread stands.

24. We fix the Christmas tree icing to the stand.

25. Above the entrance we will draw a Christmas wreath from the cornet.

26. Decorate it with red dots of "berries".

27. Sprinkle generously with powdered sugar. At first, randomly, and then we sift it through a fine sieve so that the snowball seems fluffy and fresh.

28. Let's revive our house with a snowman figurine and the light of a garland or a flashlight inside the house. Warm, cozy and delicious. You can celebrate Christmas!

Gingerbread house 2 Gingerbread house 2 German Christmas cuisine

Finished house with side extension.

1st stage. HOUSE DESIGN. We will need: cardboard or thick paper, pencil, ruler, scissors. Remembering the lessons of geometry and drawing, we design a house. The house can be designed to your liking, even three-story. Cut out the details carefully.

On the image: 1. front part - 2 pcs. 2. the roof of a large house - 2 pcs. (arrows indicate the direction from top to bottom) 3. side walls of a large house - 2 pcs. 4. front wall of the extension - 2 pcs. 5. side wall of the extension - 1 pc. 6. extension roof - 1 pc. Scale in the figure: 1 cell - 1 cm.

2nd stage. PREPARATION OF THE DOUGH. For the dough: 4 cups flour salt 1 sachet 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 each: ground ginger, cinnamon (this is taste, because not everyone likes cinnamon), zest of 1 lemon, cardamom, anise. Knead the dough, wrap in cling film and refrigerate for several hours. This dough is very tasty, fragrant, but you need to work with it carefully so as not to tear.

3rd stage. DOUGH CUTTING AND BAKING HOUSE DETAILS. Roll out into a layer 5-6 mm thick and cut out parts of the house according to the patterns. Bake the parts at a temperature of about 200-220 gr. C (over medium heat) for 10-12 minutes. Cool down. Note: While the dough is hot, it cuts very well, this can be used to perfectly fit all the details. One side of the large roof must be cut out a little, in order to then "attach" to the roof of the extension. From the remaining dough, you can bake a layer, on which we will then install the house.

In the photo: cups with tinted icing, confectionery sprinkles, nuts, gold and silver edible sugar balls.

MANUFACTURE OF ICING (it will be both glue for gluing parts and paint for drawing colored decorations) For icing: whites of about 5-6 eggs (depending on size), powdered sugar, lemon juice, food coloring. Do icing in small portions different color, because it dries up quickly. Beat the protein with powdered sugar to make a thick mass, add food coloring and a few drops of lemon juice so that the mass does not dry out too quickly. Don't pour too much lemon juice so as not to dilute the icing too much. 4th stage. DECORATION OF BAKED HOUSE PARTS. You can use whatever your heart desires: sweets, cookies, sprinkles, lollipops, nuts, chocolates, waffles ... Show your imagination and be surprised how much interesting ideas you will have.

Paint the walls with colored icing, paste over with sweets and sprinkles according to your imagination, let dry.

NOTE. This dough can be used to make wonderful Christmas decorations or beautiful curly gingerbread. The technology is the same as in the preparation of the details of the gingerbread house. Decorate with colored icing.

We start the last stage. ASSEMBLY HOUSE. Assemble the house (without a roof) by gluing the parts with icing. Let dry.

Spread icing on the roof and lay almond kernels on it, starting from the bottom edge, so that each new row overlaps. Leave to dry. You can use breakfast cereal instead of almonds.

PREPARATION OF CONFECTIONERY MASTIC FOR MODELING JEWELRY. For mastic: 100 g powdered milk, 100 g powdered sugar, approximately 120 g condensed milk, 1 tsp lemon juice, food coloring. Knead everything well until smooth and plastic. You can make mastic according to any other recipe that you are used to. From mastic to make any parts of the decor that fantasy tells you. IN this case columns at the front door are made of mastic.

We assemble the house completely, attach the roof. The door is made from a chocolate bar.

We make "snow" from white icing. We put white icing in a thick layer on the roof and, slightly pulling down its edges, we will make icicles.

We attach the remaining decor elements, and our house is ready. Let it dry completely to harden the icing for 1-2 hours.

Gingerbread house 3 Gingerbread house 3 decorated with icing or icing or marshmallow paste German Christmas cuisine

Gingerbread house 4 Gingerbread house 4 from two types of dough - white and ginger

The roof of the house is tiled with cookies, the chimney is lined with halves of peanuts, the shutters are made of waffles, the porch with columns is made of candy. Next to the house are trees made from waffle cups for ice cream and gingerbread cookies. WE WILL NEED

• white dough(for roof, chimney)
• Ginger dough (for walls)
• Glaze (snow, smoke from a chimney, bonding parts, window trim, doors)
• Cookies "Waffles" (shutters)
• Crumbs covered with fragrant icing or sprinkles in the form of crabs (decoration above the windows)
• Multi-colored crumb - balls (decoration of festive illumination and trees)
• Square cookies (canopy over the porch) - 2 pcs.
• Peanut halves (chimney)
• Cushion cookies (roof tiles)
• Wafer cones for ice cream (Christmas trees)
• Holes or bon-pari lollipops (porch columns, mailbox)
• Small Gingerbread Round Cookies (Stone Path) CUTTING DETAILS 1. One square = 1 cm. 2. Redraw the pattern in life size in centimeters (more convenient on paper in a box). 3. All parts are made in 2 pieces, the pipe - 3 pieces. 4. Parts "1" belong to the first big house, parts "2" belong to the second small house. 5. The walls are baked from ginger dough. 6. The roof is baked from white dough. 7. One end of a large house is baked half from white, half from ginger dough (see "White dough", item 13.). The second end of a large house is baked from gingerbread dough. ends small house are baked only from ginger dough. 8. The chimney is baked from white dough. WHITE DOUGH By this recipe knead the dough once. 180-200 g butter 2 cups sugar 1/4 teaspoon baking soda quenched with vinegar 1 egg 3 cups wheat flour 1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until fluffy. 2. Add soda and sugar, beat until completely combined. 3. Add the egg and beat until completely combined. 4. Add flour and quickly knead the dough. 5. Cover the dough and refrigerate for approximately 2 hours. 6. After cooling, divide the dough in half (it is more convenient to roll out) and roll out with a rolling pin into a layer 5-6 mm thick. To prevent the dough from sticking to the table (to the board), be sure to sprinkle the table with flour. 7. Place a paper pattern of the corresponding part of the house on the rolled out layer and cut out the part from the dough along the contours. 8. Carefully transfer the part to a baking sheet (you can cover the baking sheet with foil). Put the paper pattern back on the part and, if the edges of the part are deformed during transfer, correct it. 9. Bake at t° 150 - 170°C for 5-7 minutes. When the part is slightly browned, it is ready. 10. Quickly remove the part from the oven, transfer it to the board and, after laying a pattern on it, align the edges (since there is soda in the dough, the dough moves a little when baking). 11. Cool the part. 12. Do the same with all the details that are baked from white dough. From the rest of the dough, it is necessary to form and bake small cookies - "pebbles", from which a "stone fence" will then be made near the house. 13. SPECIAL DETAILS - THE END OF THE BIG HOUSE(white roof and ginger end wall are baked together): 13.1. Make a paper pattern of the end of a large house in two copies. 13.2. Cut one copy of the pattern along the dotted line of the roof and cut this part - the roof - from white dough (do not bake yet!). 13.3. Cut the lower part of the part - the wall of the end of the house from ginger dough (on the paper pattern, the part ends with a solid line located just above the dotted line, parallel to it). 13.4. Overlay ginger dough on the roof from white along the border, as on a paper pattern. Lubricate the place of application with a little water for gluing and gently press. 13.5. Cut strips from the gingerbread dough (according to the size of the pattern) and glue it onto the white dough roof with water. 13.6. Carefully transfer the part to a baking sheet (can be covered with foil). Put a whole paper pattern on the part and correct the edges that were deformed when the part was transferred. 13.7. Bake at t ° 150-170 ° C, 5-7 minutes. When the part is slightly browned, it is ready. 13.8. Quickly remove the part from the oven, transfer it to the board and, after laying its whole pattern on it, align the edges. 13.9. Cool the item. GINGER DOUGH According to this recipe, knead the dough twice, each batch separately. 80-100 g butter one and a half cups of sugar one and a half teaspoons of ginger one and a half teaspoons of cloves 1 teaspoon of soda quenched with vinegar 1/2 teaspoon of salt 1 egg 2 cups of honey 2 tablespoons of lemon juice 2 cups of wheat flour 1 cup of bran or 3 cups of wheat flour flour 1. In a large bowl, beat the butter with an electric mixer for 30 seconds until fluffy. Add sugar, ginger, cloves, quenched soda and salt, beat until completely combined. 2. Add egg, molasses and lemon juice, beat until completely combined. 3. Add flour and knead the dough. 4. Wrap the dough in polyethylene and keep in a cold place for 3 hours. 5. Divide the dough in half. 6. Next, do the same as with the white dough from steps 6 to 12. Christmas trees Christmas trees we will have waffle cones for ice cream. If there are no cones, then we will make Christmas trees ourselves - we will bake them from white dough. 1. Cut out circles of different diameters from the rolled out dough - from the largest (bottom of the Christmas tree) to the smallest (top). We make cloves at the edges of each circle with a knife. Thus we get jagged circles. 2. We bake the circles and fold them in a pyramid from a larger circle to a smaller one, smearing with icing. To make the Christmas tree taller, round small cookies, also baked from white dough, can be laid between large parts. 3. In the same way, we collect a few more Christmas trees. 4. We decorate ready-made Christmas trees: icing, tinted in green color, put in a bag and squeeze out, circling the jagged edges; sprinkle the Christmas trees with multi-colored sprinkles, powder the top of the strainer with powdered sugar - "snowball". FOUNDATION OF THE HOUSE Bake a large cake base on which it will be convenient to assemble the house. The base area should be larger than the area of ​​\u200b\u200bthe house (you can bake the base in parts and glue it with glaze). GLAZE Glaze is used immediately, so do it after the parts of the house are ready for assembly. Don't double the recipe right away; make a second batch of frosting only when needed. 3 egg whites 750 grams of sifted powdered sugar 1 teaspoon of vanilla food coloring 1. In a deep bowl, beat the egg white, add sugar, vanilla. 2. Beat with an electric mixer on high speed for 7-10 minutes or until very stiff. Glaze should not be runny. To prevent the icing from drying out, cover the bowl with it with a damp towel. 3. Glaze for gluing parts is conveniently applied using a bag (2 bags are obtained from the A4 file). Fold the bag and fasten with a stapler along the entire length so that it does not unwind. Fill the bag with icing and, wrapping the top, fasten it with a stapler (so that the icing does not come out). So that the icing does not leak out of the holes from the stapler brackets and does not stain your hands, the bag filled with icing must be wrapped with sticky thin plastic wrap, twisting it at the top. Straight or obliquely cut off the sharp corner of the bag, just a little bit. 4. If the glaze does not adhere well to the part, moisten the glued areas with water using a brush. Glaze can be applied to both gluing points. 5. Glaze of a different color (for finishing windows, Christmas trees), paint with dry dye. The more precisely you make the parts of the house, the easier it will be to fit them together. DECORATION Baked and cooled parts can be decorated before assembly, carefully checking that the level of the windows is the same height on all the details of the walls. And you can decorate after assembly. If you are decorating before assembly, you must be VERY CAREFUL during assembly so as not to damage the painted windows and decorations. 1. WALLS
• On the paper pattern of the wall, draw windows evenly. In accordance with the picture, draw windows on the walls with glaze (using a bag).
• Glue waffle shutters to the glaze between the windows. Decorate them with patterns.
• On the top of the shutters and "window frames" on the glaze, glue multi-colored squares (crumbs covered with glaze). 2. PORCH
• At the end of a large house, make a canopy. To do this, cut one square cookie diagonally into two triangles, glue the first triangle on the icing above the painted door. Cut another square cookie across into two identical rectangles and glue them to the first triangle in the form of the letter " /\ " (see Fig. 3).
• Make columns: for stability, glue lollipops on the icing to the straw, adjust the "columns" in height from the base of the house to the canopy, glue with icing.
• Glue the end of the canopy with the second triangle.
• Glue with the help of glaze next to the door "mailbox" of candy.
• Frame the windows with green icing from the bag and draw garlands over the porch, glue multi-colored crumbs on them - “light bulbs”. (See Fig. 3). ASSEMBLY COMBINE ALL THE PARTS WITHOUT GLUEING THEM AND TRIM, ADJUST IF SOMETHING DOESN'T MATCH (WHILE NOTHING IS LUBRICATED WITH CREAM OR GLAZE, IT IS MORE CONVENIENT TO DO). House. Prepare the "foundation of the house". Align the parts as shown in the picture. Glue the parts to the base of the house and glue them together with glaze. Wait until all joints are firmly fixed. For reliability, as the house is assembled, the joints of the walls can be additionally coated with glaze from the inside of the house. Roof. When the ends and walls are securely dry, you can glue the details of the roof. Hold them until the frosting dries. Chimney. Glue together the three parts of the chimney and glue them to the end of the small house. Brush with icing and top with toasted and peeled peanut halves. Roof tiles. Spread icing evenly over the surface of the roof and arrange the cookie pads in checkerboard pattern. The icing should be thick, otherwise the pads will crawl down, they will have to be held for a long time. liquid glaze can be mixed again with powdered sugar. Mask the uneven edges of the "tiled roof" by edging with glaze. From the top of the strainer, powder the roof with powdered sugar - "snowball". FINAL STROKE Icicles. Using a bag of icing, make an imitation of icing: touch the tip to the edge of the roof, gently squeezing the bag - the icing will drain, forming an icicle. Repeat along all edges of the roof and along the canopy above the front door. Yard. By gluing the "pebbles" with glaze, make a "fence". Install Christmas trees in the yard. You can make "drifts" - "pebbles" grease with icing and sprinkle with powdered sugar. Fantasize! What should eventually happen - see the title. Design options:
  

Gingerbread house 5 - very simple, but with candy windows

Ingredients : For the dough: - honey - 1 cup, - wheat flour - 2-2.5 cups, - rye flour - 1 cup, - egg yolks - 2 pcs., - butter - 50 g, - soda - 0.5 h spoons, - ground cinnamon - 1 teaspoon, - ground ginger - 1 teaspoon, - ground cardamom - 1/4 teaspoon, Glaze for gluing: - egg white - 1 pc., - powdered sugar - 1 cup , - lemon juice - 8-10 drops.

1. Heat honey and oil over low heat until liquid.

2. Mix a glass of wheat flour with ginger and cinnamon, pour into the honey-oil mixture, mix thoroughly so that there are no lumps. Cool slightly. 3. rye flour mix with the rest wheat flour and soda. egg yolks beat. Cooled down to warm state honey mixture pour in the yolks, grind, then pour in the flour.

4. Quickly knead the dough. The dough should be non-sticky, plastic, dense. Divide the dough into 2-3 parts.

5. Roll out the dough on a floured table to a thickness of 0.5-0.7 cm, cut out according to the pattern of the blank for the gingerbread house. Transfer the blanks to a baking sheet, spread out at a distance of at least 2 cm from each other.

6. Bake gingerbread blanks at a temperature of +220°C for about 8 minutes; take care not to burn.

7. Cool the baked parts of the gingerbread house. They can be stored until the house is assembled for several days in a closed cardboard box at room temperature. Assembly and decoration of the house. 8. Caramel windows. Place the pieces with windows on a baking sheet lined with foil. hard candy caramel grind in a coffee grinder and pour into the windows flush with the thickness of the parts. Place the baking sheet in the preheated oven for 2-4 minutes to melt the caramel. Remove from oven, cool until caramel hardens, remove foil.

9. Glaze for gluing. Beat the egg white until it doubles in volume. When whipping the protein gradually in small portions Pour powdered sugar, and then add lemon juice. Glaze is ground to white color and opulent condition. If desired, the glaze is tinted in the desired color with cocoa powder, burnt sugar, beetroot or cranberry juice, turmeric, food coloring. Prepare the glaze in small portions, as it quickly hardens. If a special pastry bag is not available, thin strips of glaze can be applied from a 10-20 ml medical syringe with the needle removed.

10. To decorate a gingerbread house, icing, nuts, multi-colored dragee candies, confectionery sprinkles are used, coconut flakes, marmalade, chocolate, candied fruits. Decoration elements are attached to the gingerbread base with glaze and allowed to dry.

11. On a gingerbread base sheet, the house is assembled. The parts are glued with glaze gradually, pressing them well against each other and fixing for 8-15 minutes. At the assembly stage, you can put gifts inside the house - gingerbread, sweets.

12. The finished house is sprinkled with "snow" - powdered sugar or coconut flakes.

Gingerbread house 6 Gingerbread house 6 The appearance is up to you. For example, here is a gingerbread palace:

In such a beautiful palace it will be cozy and playful...

and real princesses:

View of the gingerbread palace from reverse side:

Ingredients : For the dough: - 1 cup of softened butter - 1 cup of sugar - 2 tsp. baking powder - 2 tsp ground ginger - 1 tsp soda - 1 tsp ground cinnamon- 1 tsp dry ground garlic- 1 cup of sugar syrup (recipe below) - 2 eggs - 2 tsp. vinegar - about 5 cups of flour (until you get thick dough) Ingredients for the sugar syrup: - 200 g sugar - 200 g honey - 70 g butter - 1/3 cup boiling water Ingredients for the glaze: - 1 egg white - about 1 cup powdered sugar (until the mixture is thick) - a little lemon juice or citric acid Ingredients for caramel glue: - 100 g of sugar - 2 tbsp. tablespoons of water (and boil everything until thick)

1. Let's cook sugar syrup. In a metal saucepan, melt 3 tbsp. sugar until brown. Remove from heat and cool slightly while stirring. Pour in 1/3 cup boiling water, stir well, add the rest of the sugar, and put on fire. Bring to a boil and until the sugar is completely dissolved. 2. Very large saucepan beat the margarine with a mixer. Add sugar, baking powder, ginger, baking soda, cinnamon and garlic. Keep whisking well. 3. Gradually pour in the sugar syrup, while continuing to beat, beat in the eggs and vinegar. Beat until a homogeneous mass is formed. Start adding flour while continuing to beat with the mixer until the mixer can turn the dough. Dust a work surface with flour, place the dough on it and continue kneading with your hands. The dough should be very thick. Divide into thirds, cover and refrigerate for 3 hours. 4. Now divide each piece of dough in half again (you will get six pieces). Spread baking paper on a baking sheet, put a piece of dough on it, knead it first with your hands. Then cover the dough with a second sheet of paper and roll it out with a rolling pin into a layer 3 mm thick. Remove the top sheet, put the pattern of the house on top and cut it into shape. Scraps can then be used for small decorations, figurines, gingerbread men etc.

5. Bake in preheated to 180 gr. C oven for 7-9 minutes until the edges are slightly browned. Cool down. Repeat with the rest of the dough pieces and pattern sheets. 6. While the dough is cooling, prepare the icing and caramel glue. Separate the protein from the yolk very carefully. Whisk with a fork until formed light foam. Continue whisking, gradually adding powdered sugar until the volume increases and the consistency of thick sour cream is obtained. 7. When the dough has cooled well, remove it from the pan. We will paint each individual wall with glaze. On the roof, until the glaze has hardened, you can stick waffles or sweets imitating tiles.

8. Now we are preparing caramel glue. Caramel glue is actually the same sugar syrup (which we prepared above), but more concentrated and without honey and oil. 9. Until the caramel glue has hardened (it can be kept on a saucepan with steaming water), we dip the edges of the walls of the house into it, which we need to glue together. When the walls are glued, and the house is already on the table, in order to glue the roof, we grease the upper cut of the walls with caramel glue and put the roof on. We cover the seams with glaze.

Gingerbread house 7

Ingredients : For the dough: - 350 g flour - 130 g butter - 2 yolks - 2 tsp. cinnamon - 2 tsp ginger - 0.5 tsp soda - 100 g sugar - 4 tbsp. honey - salt For sugar glaze: - 250 g of powdered sugar - 1 tsp. lemon juice - 1 protein

The most important thing is to make the correct template (drawing) of the house according to your imagination. It is better to make it out of cardboard and then assemble it to fit it exactly. When you have your template ready, transfer all patterns onto baking paper. Now we prepare the dough: mix flour with spices, salt and soda. Then add soft butter and grind into crumbs. Beat the yolks with a fork and pour into the dough, immediately add sugar and honey. Knead a tight dough, wrap in cling film and refrigerate for an hour. Then we roll out into a layer (I got 4) part of the dough and bake until golden brown and while the cake is soft, cut out the details of our house and one cake for the stand according to the templates (our composition will stand on it), and you can cut out cookies from the leftovers. IT IS NECESSARY TO DO IT QUICKLY, BECAUSE COOLING, BECOMES HARD AND MAY CRASH. When all the details are ready and cooled down, we combine them with icing sugar, i.e. we are building a house. Then we decorate as we like. The dough in the recipe is enough for small house and 10 cookies. If you increase the proportions of the dough, making it larger, you can build a big house, and put a cake inside, a small one on a stand can be used to decorate the cake or let the children gobble it up. Features of this test, unlike honey for houses, are that it does not get stale for a long time. TIP: DO NOT ROLL OUT THE DOUGH TOO THIN, THE IDEAL THICKNESS IS 0.5 CM! For icing sugar Ingredients : For gingerbread dough: - 140 g unsalted butter, cut into cubes - 100 g sugar - 1 egg - 1 tsp. soda - 100 ml of light molasses (golden syrup) or, even better, fructose syrup - 1 tsp. ground cardamom seeds (you need to grind seeds from two pods in a mortar) - 1 tsp. ground cloves - 1 tsp. ground cinnamon - 1 tsp. grated orange peel - 450 g plain flour NOTE. Instead of all the spices, you can add ginger - then you get a ginger house. For glaze: - 400 g powdered sugar, sifted - 2 egg whites - 2 tsp. lemon juice To decorate: - 4-5 orange or yellow icicles crushed with a rolling pin - 3 packs of Smarties (multi-colored chocolates) - 400 g marshmallows or marshmallows And also: - you will need a board on which you will build a house, - four baking sheets - and a few clean jars or bottles, which can be used to support the still-dry adhesive walls of the house and other structural elements so that they do not fall apart. – Also useful are cookie cutters in the form of trees and men for baking gingerbread dough figured products decorating the composition. NOTES. - For cutting parts, be sure to use pre-prepared templates, otherwise the walls of the house will not fit together. - Choose the design of the house and decorate the house the way you want - you can make a multi-colored range using only white icing like snow. In a cool, dry place, the house can be stored for up to 2 weeks.

PRELIMINARY BY YOUR IMAGINATION TO DEVELOP AND CUT TEMPLATES FOR THE gingerbread house. In the wall templates, provide openings for windows and doors, which we will then fill with crushed candies and fuse them in the oven. Step 1. First, make the Finnish gingerbread dough. Put the butter and 50 g of sugar in a bowl, beat with an electric mixer. Step 2 Beat the egg with the remaining 50 g of sugar until it resembles lightly whipped cream. Add soda and molasses to the oil. Then add egg mixture. add spices, orange peel and flour, and mix until you get an elastic soft dough. Form into a ball, wrap in cling film and refrigerate for at least 30 minutes. Step 3 While the dough is chilling, cut out templates from parchment or baking paper based on your templates. Preheat oven to 220 gr. WITH. Step 4 Line four baking sheets with parchment. Tear off an orange-sized piece from the dough. Roll it out on a floured table to the thickness of a coin and cut out the wall. Roll out the scraps and gradually roll out and cut out the remaining parts of the house. Using a spatula, transfer them to a baking sheet. You will need to cut out two side walls, a front and a back wall, two roof pieces and four pieces for the chimney (the bottom walls of the pipe should be in the shape of a triangle so that the sharp part goes into the hole in the roof). Cut out trees and people from dough. Step 5 Roll out the remaining dough and scraps directly on the parchment and cut into an oval about 25 cm in size. This is the "garden" on which the house will stand. Place on parchment on a baking sheet. Step 6 Cut a door into one of the walls, then cut windows where you want. Cover window and door openings with an even layer of crushed candy. Bake the cookies in batches for 6 to 8 minutes (garden bakes a few minutes longer) until the edges of the cookies are brown and the candies are melted. For cookies perfect shape, attach templates to it and cut off all the places where the cookies have spread. Let cool for 5 minutes, then transfer to a wire rack. Step 7 While the cookies are cooling, make the frosting by mixing the icing sugar with egg white and lemon juice. This is the "glue" with which we will connect the walls and decorate the house. Step 8 Now get the board for the house and put the banks on which you can rely on the glued walls. Transfer frosting to pastry bag with a very small nozzle or put in a plastic bag and cut off the small tip in the corner. Starting with a small wall, squeeze a thin strip of glaze along the bottom edge and attach it to the "ground". Press it firmly against the board for a few minutes, and then prop it up with a jar until the icing hardens. Step 9 Lubricate the lower part of the long wall with glaze, place on the lower part of the house and press firmly until it gets stronger. Then put up two other walls. Step 10 Attach roof. Pass the glaze over the corners of one part of the roof and the upper edges of the walls, attach the lid to the walls and press firmly. Put a jar to support the roof. Repeat with the second part of the roof. Connect all the pieces for the pipe and attach to the icing on the roof. Step 11 Spread the icing over the surface of the roof and chimney, dripping the icing onto the walls to create a snowy effect. Then put smarties on top. Smear with glaze "garden" and draw facial features. Attach white marshmallows to the icing all around the garden to create a fence. Place people and trees everywhere. Sprinkle with powdered sugar. Step 12 Put the finished gingerbread house in a prominent place and admire it for a long time, show it to all your friends and acquaintances.

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So, let's start the first stage of making gingerbread houses ...
That is, we simply choose the one that we liked the most or that we can master. ;))
There are an unimaginable number of schemes and houses.
A savvy person can draw the house of his dreams himself. :)
Well, here I will collect what I found on this topic on the Internet.
Links, recipes, pictures and diagrams.
If you also have something interesting, please share!
I will update the post with your links. :))

There are a lot of gingerbread houses.
Recipes, decorations, patterns.
First, I'll show pictures from the Internet. :)

This is the house I really like. Should be cooked. ;))
Pictures for the preparation of such houses.

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Now with regard to the design of such houses.
There are many schemes.
Here's what I found... :)

This template is easy to print and cut out.
Very comfortably.

Lots and lots of recipes, ideas, big topic and interesting tips. .

In the same topic, I found a recipe from the magazine "Lisa", which I shared fifochka.

For 1 house:

100 g honey
50 g granulated sugar
60 g butter
1 sachet of vanilla sugar
1 tsp spice mixes for baking
1 egg
280 g flour
1 tbsp baking powder
3 tbsp milk
Icing
sweets and marmalade for decoration

Mix honey in a small saucepan granulated sugar, vanilla sugar And butter. Warm up for small fire and stir to get a homogeneous mass. Remove from heat and let cool slightly. Add spices and eggs. Sift flour with baking powder and half mix with the resulting mass. Then add the rest of the flour. Knead the dough, give it the shape of a ball and put it in the refrigerator for 2 hours. Cut out templates from thick paper (I cut it out of cardboard) 11x12 cm for the roof, 6.5x7 cm for the side walls, 14x10 for the facade, while making the bevels so that the height of the walls is 6.5 cm.
heat the oven to 180. Roll out the dough on a floured table and cut out 2 parts for each template. Put them on a baking sheet lined with baking paper, brush with milk and bake for 15 minutes. From the remaining dough, cut out a 20x20 cm square for the stand and the fence. Brush with milk and bake for 15 minutes. Let the finished parts of the house cool for 30 minutes.
cook icing sugar. Use it to assemble and decorate the house.

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In general, any recipe for gingerbread dough is suitable for making a gingerbread house.
Here are recipes from friends. :))

In parallel, another flash mob is taking place to prepare gingerbread houses. :)
http://opiume.livejournal.com/58485.html
This magazine has a very useful post about making mastic.

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Recipe for Finnish gingerbread houses piparit from Ira-kaunisira

200 g butter or margarine
200 ml. Sahara
1 egg
1/2 dl dark syrup or molasses or dark honey
2 tsp cinnamon
1/2 tsp carnations
1 tsp ginger
1 tsp soda
500 ml flour

Beat sugar with butter until firm foam. Add syrup (molasses, honey) and egg, whisking constantly. Add dry ingredients mixed together, mix. Divide the dough into 2 parts and roll them into long sausages with a diameter of about 4 cm on a generously floured table. Let the dough rest in the refrigerator for about half an hour. Remove the dough from the refrigerator, let it warm up and roll it out to a thickness of 2-3mm. Cut out cookies with cookie cutters and bake at 175C for 8-10 minutes.

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interesting recipe from Natapit

Gingerbread house with oatmeal

1000 gr. oatmeal Quaker/qvick cooking/
2 tsp baking powder
1 tbsp lemon or orange zest/dry/
500 gr. water
250 gr brown sugar
125 gr melted butter

Place all ingredients in a mixer bowl and knead the dough.
put in the refrigerator for 30 minutes.
Roll out thinly on baking paper and cut out the pieces of the house according to the template.
bake on baking paper in a preheated oven at 160" for 30 minutes.
glaze:
550 g of powdered sugar beat with 3 egg whites / medium-sized eggs / Decorate the house with this icing.

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Look what a wonderful house turned out Wiki - vi_delight last year. :))
http://vi-delight.livejournal.com/6075.html

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And also watch the video. And there are many links to interesting videos videos on this subject. :)

For several years in a row, on the eve of the New Year and Christmas, I have been baking gingerbread houses, but somehow they don’t come out very well for me, either uneven or somehow strange. I have been talking about this for the last two weeks, and now ... I agreed to the point that my husband told me that there was nothing to do there, but it took a long time to explain ... I took it myself and did it ...

Well, yes, it’s apparently easy for a design engineer, but it’s not given to us lawyers ...

In general, I’m still in shock how it all turned out like this for him, and after all, I dug up the recipe for gingerbread cookies somewhere, I didn’t cook like that. And he gave me a lecture that the dough for gingerbread must be kept in the cold for a day, what happens in it ... some compound word, I do not undertake to reproduce. And two weeks in finished product the gingerbread will only get better and ripen. From myself, 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 a large gingerbread at the base, for Christmas trees and a door. Probably the whole point is pedantry, if it is said to roll 4 mm, then it is necessary.

For the gingerbread dough, prepare flour, honey, butter, eggs, sugar, soda.

Sugar is better to take brown.

Put honey, butter, sugar in a bowl.

To put on steam bath and heat until butter and sugar dissolve.

Add spices. Separately, I want to say that such a mixture can be prepared in advance. Just grind all the spices in a coffee grinder and sift through a sieve. Add some flour and soda. Mix.

Remove mixture from heat and cool until room temperature and then beat in the eggs.

Add the rest of the flour and knead the dough. Wrap the dough in cling film and place in the refrigerator. The dough should lie for at least a day.

While the dough is chilling prepare the patterns. Each piece will need to be baked in duplicate.

When the dough is ready, it needs to be rolled out. It is important that the thickness of the parts be the same, and therefore it is better to use a roller that rolls out the dough of the desired thickness over the entire size of the cake. With the help of such nozzles, set the thickness of the dough rolling. When rolling out the dough sticks, use flour.

We cut out two parts of each pattern and bake at 180 degrees until cooked for 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.

Don't whip! Just grind the egg white with a fork and add the lemon juice. The mixture should not spread and it should be easy for her to draw.

With the help of a confectionery envelope, decorate the house at your discretion.

paint the roof under the tiles, and do not forget about the remaining two walls.

Christmas trees will also come in handy, they will be like that.

Leave all the details to dry for a couple of hours and when the glaze dries, you can assemble the house. To do this, cook a thick sugar syrup, almost caramel and do everything quickly, the caramel will quickly seize, it is not necessary to spread it all over the joint, it is enough to fix it in several places. Caramel holds very well and securely. Although you can glue on the glaze, it takes longer to dry and is more fragile.

The house is ready. The aroma from it is so spicy and New Year's that you can't do without a Christmas tree!

Hurry up the new year!

Happy and happy holidays!

For all the apparent complexity, preparing such a house is quite simple. In addition, to save time when preparing a holiday, it can and even needs to be prepared in advance. It keeps very well and only gets better with time.

And yet, the gingerbread house is not only decoration New Year's table but also a great sweet gift.

IN a separate pan with a thick bottom, put butter, honey, sugar and spices for gingerbread. Put on a small fire to heat up, stirring the contents from time to time - the mass should become homogeneous. It should be heated until the sugar is completely dissolved, but in no case let the mass boil!

Note: a mixture of seasonings for gingerbread (if it is not possible to buy ready-made) you can prepare it yourself - just mix 1 teaspoon each ground ginger, cinnamon, allspice, carnation, nutmeg, cardamom... Use the indicated amount in the recipe, use the remaining amount in other recipes.

Once the sugar has dissolved, remove the pan from the heat and stir in the grated lemon peel and fresh ginger.

Now you can measure right amount flour and mix it with baking powder and cocoa powder.

During this time, the mass will cool down a bit and you can first stir in one egg at a time until smooth. And then add the sifted flour mixture with cocoa.

Knead the dough, adding more flour to the work surface if necessary. The dough is very plastic, practically not sticky to hands. And even if it seems to you that it is still sticky, I would not advise you to "weight" this dough. big amount flour - just knead it until smooth.

Then put it in some sealed sealed container (a bowl with a lid or just food package) and put in the refrigerator for 10-12 hours (very convenient for the night).

Before you start working with the dough, take it out half an hour beforehand - let it warm up a little and soften, it will be easier to roll it out.

During this time, you need to decide on the size and type of house. You will have to draw and cut out patterns of details from paper - the roof, front and side.

After rolling out the dough, attach paper templates and cut out the desired number of pieces from the dough.

2 pieces from each template.

From the remaining dough, you can cut out the details of the decor at your discretion - a pipe, a fence, a Christmas tree ... What is enough for your imagination.

After all the decor, I still had dough left and from it I just baked the base for the house.

Bake the details of the house for about 10-12 minutes in an oven preheated to 180 degrees, until a beautiful golden color. At the same time, it must be remembered that for smaller parts, the time may be shorter, otherwise they may burn.

Allow all baked parts to cool completely. flat surface to avoid deformation.

And now it's time to prepare lemon sugar frosting- this is both a decoration and a means of "gluing" the details of the house.

It is necessary to squeeze the juice of a lemon, strain it through a strainer from the seeds and possible pulp.