Sew White Gingerbread House
I have loved making my gingerbread house. I loved making a pattern and baking it was a real learning curve. It was my first ever time making a gingerbread structure. I was of course inspired by the Great British Bake Off when they made gingerbread structures.
My dad loves drawing structures so it was nice to have some dad and daughter bonding time while arguing about gingerbread house windows.
Here is my pattern – if you click the link it should open a new tab and you can print it out.
I used the GBBO gingerbread dough recipe with just a little alteration.
350g plain flour
1.5 tablespoon of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice
Tiny pinch of salt
1 teaspoon of bicarbonate of soda
175g unsalted butter
150g of muscovado sugar (you can use either light or dark depending on your taste I like light muscovado the best)
5 tablespoons of golden syrup
– Sift the flour, bicarb, spices and salt in to a mixing bowl.
– Over a low heat melt the butter, golden syrup and sugar together and stir gently until everything is melted and mixed together to make a smooth liquid.
– Pour the hot sugar and butter into the flour and stir well with a spoon – the sugar/butter/syrup mix will be very hot so be careful to not burn yourself.
– Once all the flour is combined with the sugar mix to form a dough pull the dough out and leave on a work top to cool slightly.
– When it is warm enough to cut the dough in half and roll out half on a baking tray so you don’t have to move it. The large pieces will stretch if you try to do it on the work top and then place it on the baking tray.
– When the dough is at your desired thickness (I went to about 5mm) use the pattern and cut 1 of the side pieces. The paper will absorb some of the fat don’t worry and don’t get rid of them until after the gingerbread pieces come out of the oven. Remove remainder of dough and place with the other half you have saved. Put the side piece in the oven for approximately 15-20 minutes.
– Take the dough out of the oven before it has got too hard and immediately while it is still soft place the pattern back over the top and tidy up the edges where the gingerbread has risen and spread slightly. (See the pictures below) If you wait for more than 5 minutes the dough will harden and won’t cut well just chip and even break.
Leave to cool and carry on with all the other pieces.
For the roof tiles roll the gingerbread out on greaseproof paper and cut the pieces out – it makes it a lot easier to move on to the baking tray and you should be able to get 3 roof panels on to a baking tray.
I made 3 batches of this recipe to make all the dough needed for the house. There was enough left to make some gingerbread biscuits to have a with a cup of tea.
Adding the melted butter, sugar and syrup to the flour
Turning it out on to the work top to cool slightly.
After rolling out the dough on to the baking tray I cut the pieces using the pattern.
Peel the paper off and bake.
For the roof panels I rolled out the gingerbread on greaseproof paper, cut them out with the pattern and then moved the pieces on to the baking tray.
When the pieces came out of the oven they had spread slightly so I re cut them. You have to do this straight away before the gingerbread hardens.
Baked and re-cut.
Putting the pieces together.
I had never used Royal Icing before and I was a little worried using raw egg but as we won’t be eating the house i’m sure it’s ok. I’ve found you can get dried egg whites which don’t have any risk just add water and use as normal.
The Royal Icing Recipe – I only used one batch of this to stick together and decorate the whole house.
1 medium egg white
225g icing sugar
1 tablespoon of lemon juice
-Beat the egg white lightly with an electric mixer and then sieve in the icing sugar gradually with a little of the lemon juice. Beat the mixture until very firm and until the mixture forms strong peaks. This took me about 5 good mins of whisking.
-Prepare a piping bag with a round nozzle and fill the bag with the icing.
Here are the pieces ready to be royal icing glued together.
I used icing boxes to hold the walls up whilst I was glueing them together.
CDs and drinking glasses also work too. I propped up the side panels and then glued on the end panels and held them with my hands for a minute and then replaced with drinking glasses. Within 30 mins it was rock solid.
Before I started the roof I used a few pieces of the off cuts to hold the sides together.
This is the view from the top.
When the sides were glued I used CD’s to stop the roof panels falling down as they set.
This took some time as I did them one by one.
As the roof panels went up the CDs went up too, to keep the panels level and to stop them falling down.
I left the CDs and supports up for 2 hours and it held very well as I took them away.
It’s nearly a week later and it’s still very strong.
The roof looked amazing!
We drew out a door and windows on a pattern and then with a penciled drew the shapes on the gingerbread to ice them. Dad was given the job as I was too scared.
Some practice needed but it looks good!
I decided to decorate each side differently – the first side I placed 100s and 1000s into piped royal icing to make it look like fairy lights.
On the other side I used pearl like sprinkles – I like this side best.
I used large sprinkles in red and green to give it a more festive theme.
I used more of the green ball sprinkle to make a wreath for the front door. I was going to royal ice in some curtains but I will leave that for next time.
Tada! Finished gingerbread house! I am so happy with this.
I didn’t know what to do on the side we free hand drew a Christmas tree.
The other side too. I loved making this so much.
The gingerbread house as been sat in my kitchen all week and the kitchen still smells like fresh gingerbread. It is lovely.
I hope you enjoyed this post. Happy Baking x