Hi guys! I hope you all had a magical Christmas and are now eagerly looking forward to the New Year and anticipating what 2018 will bring you. I am pleased to say that a great Christmas was had by all in the Smith household; though a somewhat smaller affair than previous years, we had a wonderful time playing games, eating good food and enjoying each other’s company. Despite the obligatory workload that I must tackle before my return to university, I have been thoroughly enjoying my increase in free time, and have spent many a day in the company of Jason and my family. I will be sad to return to Lancaster in January.
But the holiday season is not over yet! Something that I have come to notice as I have gotten older is that I can continue to enjoy the festivities of the holidays even after Christmas Day has been and gone. Being 20 means that I can enjoy welcoming in the New Year more than I did when I was a kid, and I’m full of excitement now that Jason and I have begun our holiday search for 2018.
So with the festive season in mind, today I bring you my homemade gingerbread house recipe. This was the third year in a row that I tackled baking my own gingerbread house from scratch. When I was younger, I used to get the kits with ready made gingerbread pieces, so that all you had to do was assemble and decorate the house. Now that I’m older and have developed more confidence in the kitchen (and my mum’s developed more confidence in my cleaning up the kitchen abilities!), I love to bake the gingerbread for the house myself.
It’s no small feat; making and rolling out the dough for this bad boy will take you a good few hours- let alone the hours spent icing it- but I think it’s totally worth it. I am never more proud of a bake than I am of my gingerbread houses. There’s something incredibly satisfying about not only achieving baked to perfection gingerbread, but also achieving a minor structural engineering feat while you’re at it. Plus, decorating gingerbread houses is a thoroughly enjoyable activity. I spent my Christmas Eve icing and adding all the sweets to my house, before settling down to watch a Christmas movie with the family; a suitably festive activity in my opinion.
The original recipe that I used for this house is from the queen of British baking herself, Mary Berry (find the original recipe here!). Truth be told, this isn’t the tastiest gingerbread that I bake (at least in my opinion). If you’re looking for soft, spiced gingerbread cookies, you should check out my best gingerbread man recipe! But of course, seeing as you will be constructing a house out of your gingerbread, you need it to be a little harder than these and more structurally sound! Unlike my favourite gingerbread recipe, this recipe doesn’t contain an egg, making it a little firmer when baked. And don’t get me wrong, it still tastes really good!
Recipe (original recipe from Mary Berry, on the BBC Good Food website):
For the gingerbread: (Find the template here!)
- 375g/13oz unsalted butter
- 300g/10½oz dark muscovado sugar
- 150g/5½oz golden syrup
- 900g/2lb plain flour
- 1 tbsp bicarbonate of soda
- 2 tbsp ground ginger
For the icing:
- 3 free-range egg whites
- 675g/1½lb icing sugar, sifted
- 15 boiled sweets. I like to use a variety of colours!
- 1 x 30cm/12in square cake board, or the back of a baking tray I as used
- 200g/7oz giant milk chocolate buttons
- A battery powered candle to go inside, or a small string of fairy lights
Preheat your oven to 200C/400F/Gas 6 (fan 180C).
- Begin by melting your butter, sugar and syrup together in a large pan.
- In a bowl, sieve your flour, bicarbonate of soda and ground ginger, and combine. Make a well in the centre, and pour in your syrup mixture.
- Once the mixture is cool enough to handle, knead it together to form a dough. Divide this dough into five evenly sized pieces, before cutting one of these pieces in half, so that you have six pieces in total.
- Roll each piece out on a sheet of greaseproof paper, until it is about 3/4cm/1/3″ thick. Using the template (linked above), cut out the pieces for the walls, roof and front and back of your house. Top tip for ensuring a well cut out house: “Use a ruler and the rim of a cup to cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house.”
- Roll out the left over dough so that you can cut out your chimney and two trees. Bake your gingerbread for 7-8 minutes.
- While this is baking, place your sweets in a plastic sandwich bag and smash them with a rolling pin until they are a rough sand texture. Alternatively, if bashing things with a rolling pin isn’t your jam, you could use a pestle and mortar for this.
- Remove the gingerbread from the oven. Re-trim the sides of your pieces and the windows using a knife if your gingerbread has spread a little. Sprinkle the crushed sweets into the windows, before popping the gingerbread back in the oven to bake for a further 3-4 minutes.
- Remove your gingerbread from the oven and leave to cool on the baking trays for a few minutes, before trimming around the templates again to give clean, sharp edges. Leave to cool completely.
- Now you can make your icing! Whisk your egg whites until frothy. Start to add one spoonful of icing sugar at a time as you continue to whisk. Continue until all of your icing sugar has been mixed in- it will be a very firm icing texture. If you’re not using your icing straight away, cover it with a damp towel.
To construct your house:
- Spread icing onto your cake board/ baking tray that you will constructing your house on.
- On the back of the front piece of your house, pipe a thick line of icing along the two sides. This is where you will attach the side walls of your house. Now pipe a thick line of icing on the cake board, where you wish to position the front of your house, followed by two lines of icing where you will position the sides of your house. Place the base of the front of your house on this line of icing. Holding the front of your house in place, attach one side of the house, followed by the other. Add the back piece of your house, followed by the roof.
- Leave your house to dry for a minimum of four hours, but preferably over night, before decorating!
- Decorate your house as you wish- this is the fun part! I love to ’tile’ the roof using chocolate buttons, I think this looks great. Add sweets and ice as you wish, before dusting in icing sugar! Pop your candle or fairy light through the door of your house and watch as your windows light up!
There you have it guys! I hope you enjoyed this gingerbread house recipe- be sure to let me know how it goes if you try recreating it! Don’t feel daunted by making your own gingerbread house if you’ve never tried it before. I know it looks like it may be tricky, but this is actually pretty simple to do!
If you’d like any help or advice in recreating your own house, please don’t hesitate to get in touch- I’d be happy to assist!
That’s all from me today folks!
Thank you to each and every one of you for all of your comments, likes and support throughout 2017. I wish you all the best for the New Year.