Gingerbread house

Gingerbread House Ingredients

  1. Gingerbread dough to taste
  2. Glaze to taste
  3. Sugar to taste
  4. Dye blue or gray, orange and brown to taste
  • Main Ingredients

Cooking a gingerbread house:

Put the dough on a sheet of parchment, cover it with a second sheet, roll out the dough 0.4 cm thick. Put the stencil, cut out the details of the house with a knife. Take out the door and put it next to the parts. The stencil needs to be drawn on paper and cut.

Drag the parchment with the details onto a baking sheet, fill the windows tightly with ground candies.

Bake at 180 degrees for approximately 5-8 minutes, until cooked. With a toothpick, fix the caramel so that there are no bubbles.

Remove the details from the baking sheet with the parchment, let it lie for 10 minutes, remove from the parchment.

We give the details to lie down for 8 hours, it is better to bake in the evening, so that the gingerbread is a little dry.

Prepare the glaze, set aside a little glaze and color in blue or gray. This will be a cement pattern between the bricks.

With white icing, paint the bottom with a wet brush. Decorate the surface.

We paint the glaze in brick color, first add the orange dye, then brown, if you have this color initially, then use it.

We fill the cornetics with glaze, draw a brick mesh with cement.

Fill the bricks with brown glaze, distribute the glaze with a toothpick.

We draw the door with brown glaze.

Parts need to dry, it is best to do this in the evening to leave to dry overnight.

In the morning we make glaze, draw snow with white glaze on the windows, the doorway. Sprinkle with sugar, sweep away excess sugar with a brush.

We paint a little glaze in beige color, circle the contour of the door and draw a handle, let it dry for 15 minutes. We draw snow on the door with white icing and sprinkle with sugar.

After 30 minutes, as the snow hardens, we collect the box of the house. We put snow on the edges of the parts and carefully collect. In the middle at the seams we apply glaze.

On the outer corners and the bottom of the house we apply glaze, sprinkle with sugar. Gently shake off excess sugar.

Leave the box to dry for 2 hours.

We fasten the roof with the help of glaze, we props the bottom of the roof so that it does not move out. Leave to dry overnight.

We prepare the icing, fill the pastry bag with a nozzle for leaves. We put snow on the roof, sprinkle lightly with sugar, let the house dry.

Put a small flashlight in the middle of the house.

Good appetite! Happy New Year and Merry Christmas!