Gingerbread house

Christmas is coming!DSC_0106

Santa thinks they have been nice this year so he’s coming for a visit:

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We light up the house to welcome him:

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Our snowman is waiting with us too:

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Gingerbread house

(Adapted from Savoury Days here and here)

Print the template for the gingerbread-house above on A4 paper.

A. Gingerbread

420 g all-purpose flour

10 g ginger powder

3 g cinnamon powder

180 g light corn syrup

110 g light brown sugar

3 g salt

150 g butter

2-3 drops red color

  1. In a large mixing bowl, combine flour, ginger powder and cinnamon powder.
  2. In a sauce pan under medium heat, melt corn syrup, sugar, salt, and butter.
  3. Pour hot sugar mixture into the flour bowl.
  4. Use a spatula to mix well.
  5. Then use hands to knead lightly until smooth.
  6. Save one piece of dough, the size of a tangerine. Add a few drops of red color, knead well – this will be used for window panels and chimney.
  7. Divide the remaining dough into two balls.
  8. Cover with plastic wrap.
  9. Let it rest in room temperature and cool down completely, about 30 minutes – 1 hour.
  10. Preheat oven to 320F.
  11. Roll dough into 2mm thick. Note: if dough becomes harder to roll, cover in plastic and microwave for a few ten seconds. 
  12. Cut dough according to template.
  13. Similarly, roll and cut the red dough for window panels and chimney.
  14. Carefully transfer large dough pieces (roofs, walls) onto 2 lined baking trays.
  15. Transfer small dough pieces (window, door, chimney, stairs) onto another lined baking tray.
  16. Bake large pieces for 18-20 minutes.
  17. Bake small pieces for 12 minutes.
  18. When dough is still hot, apply template and re-cut if necessary.
  19. Let dough cool on baking trays before transferring to rack.

B. Icing sugar

2 egg whites (room temperature)

350 g confectioner’s sugar

1/2 tsp cream of tartar

Food color (I use red, green, and yellow)

  1. Place egg whites in a heat-proof bowl.
  2. Place bowl on a saucepan with boiling water.
  3. Heat until egg whites become warm (touch with your finger and feel little hot).
  4. Use hand mixer, beat egg white in low speed.
  5. Add cream of tartar.
  6. Slowly add sugar and beat until stiff.
  7. Reserve a large portion of egg white mixture.
  8. Divide the rest into small portions.
  9. Add food color to each portion.
  10. Place in separate piping bags.
  11. Use the white portion to construct the house.
  12. Use the color portions to decorate. Note: Decorate walls, doors, and chimney BEFORE constructing the house. 

C. Fondant (enough for one snowman, one Santa Claus, and one pine tree)

115 g mini marshmallow

1/2 tbs water

225 g confectioner’s sugar

2 tbs butter or shortening to grease (optional)

Food color (I use red, green, yellow, and blue)

  1. Place marshmallows in a heat-proof bowl.
  2. Microwave about 30 seconds.
  3. Use a spatula to mix marshmallow until melt completely.
  4. Add about 3/4 of confectioner’s sugar.
  5. Use a spatula to mix until cool.
  6. Then use hand to knead, add more sugar if necessary.
  7. Use shortening or butter to grease hands if necessary.
  8. Knead until mixture is smooth and no longer sticky.
  9. Divide in small portions.
  10. Add color to each portion as desired.