It's Gingerbread Time!🎄🍭
How to Create the Perfect Gingerbread House
One of my favourite December traditions which I've done since a little girl with my German grandmother is to bake and decorate a Knusper Haus - or Gingerbread House inspired by the fairytale of Hansel & Gretel.
I always like to choose a theme. This year I've chosen frosty Arctic blues and icy aquas. Some of you may think these colours are normally associated with my Summer house in Ibiza. Who says worlds can't collide? And I love how it sits perfectly on my blue bubble cake stand.
For those who might want to try this out at home I've included the recipe, a detailed how-to with lots of tips and the template for making it.
Happy Baking!
GINGERBREAD HOUSE RECIPE
120g golden syrup
20g ginger syrup
2 stem ginger balls finely chopped
100g soft light brown sugar
100g dark brown sugar
200g unsalted butter
4 teaspoons ginger powder
2 teaspoons if cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground allspice
1 teaspoon bicarbonate of soda
500g plain flour
1 teaspoon salt
1 egg
This recipe will make 24 biscuits depending on size.
For my gingerbread house template you will need to make 2 portions.
Print and use my house template at the bottom of the newsletter.
I always stick my sweets on when the pieces are still unassembled. This way they don't slide off.
I first lay them down to see if I like the pattern and if i have enough of one type of sweet, I'm a sucker for symmetry.
You can use the front template for the rear of the house too. The same goes for the roof and sides of the house.
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HOW TO MAKE YOUR GINGERBREAD
Measure the syrups, sugars and butter in a saucepan and gently start to melt them on a low-medium heat. Then add all the spices. Keep stiring until all melted. Bring to a boiling point where the mixture starts to bubble. Then take off the heat and add your bicarbonate of soda. The mixture will start to react and froth up. Mix with a spoon and then leave to cool for ten minutes.
Measure the syrups, sugars and butter in a saucepan and gently start to melt them on a low-medium heat. Then add all the spices. Keep stiring until all melted. Bring to a boiling point where the mixture starts to bubble. Then take off the heat and add your bicarbonate of soda. The mixture will start to react and froth up. Mix with a spoon and then leave to cool for ten minutes.
Measure the flour, add the egg and salt then slowly add your sugar mixture to the flour until it’s just combined. Don’t overmix or the biscuits will spread more in baking.
TOP TIP - Wrap the dough in clingfilm and place in the fridge for 1hr. It will be super sticky. Don’t worry. It firms up in the fridge making it easier to roll out.
When cooled place between two sheets of baking paper or cling film and roll out. I roll my biscuits to a measurement of 4mm and the house a little thicker to 6mm.
Cut around the parchment. This way you won’t lift or distort your shapes.
I place mine back in the fridge for another 10-15 before baking. Again this helps to keep their shape and avoid spreading.
I place mine back in the fridge for another 10-15 before baking. Again this helps to keep their shape and avoid spreading.
Before baking, I like to cut holes along the top line of the roof so that I can thread ribbons into the roof.
Now it's time to bake! It really depends on how big your house is. I bake my gingerbread house pieces for 45 mins at 350 F.
Make sure to let your pieces cool fully before you move them as they are soft and will break until they are cold.
Now to ice and decorate!
Decorating your gingerbread house is where the fun happens!
TOP TIP - I use regular icing sugar to stick down my sweets. If you use royal icing, you will need a chisel to get them off!
TOP TIP - I use regular icing sugar to stick down my sweets. If you use royal icing, you will need a chisel to get them off!
I always stick my sweets on when the pieces are still unassembled. This way they don't slide off.
I first lay them down to see if I like the pattern and if i have enough of one type of sweet, I'm a sucker for symmetry.
Next up is Assembly time.
In the past I used royal icing but I found I had to hold my pieces in places for such a long time, and invariably they just slid off.
So I now use caramel. I simply add white caster sugar to a pan and on a medium heat, wait patiently until it turns into caramel. Don't stir! just wait. It will happen.
So I now use caramel. I simply add white caster sugar to a pan and on a medium heat, wait patiently until it turns into caramel. Don't stir! just wait. It will happen.
I dip two sides in the caramel and then place on a cake board and hold in place for a few seconds. you can also prop your sides against tin cans for support.
Don't worry about it looking messy, that's what icing is for. Once the house has been assembled, I pipe swirls along all the joins and icicles along the roof.
I also like to make some trees to adorn my Knusper Haus garden. To make the trees, I used ice cream cones covered in icing sugar and then rolled them in blue and silver sparkles.
I also love adding bows along the roof and thread them through the pre-cut holes I made along the top side of my roof sections before baking.
TOP TIP - Firstly when the gingerbread comes out of the oven, it spreads, your holes for the ribbon may have sealed up, so make sure to re cut them.
Finally - remember to thread your bows through as you're assembling your roof. It's tough to do it after. I tend to stick one side of the roof on, thread the ribbon through both roof sections and then stick the second one down. Then once the roof join has been iced, I tie the bows.
When it's all assembled, stand back and admire your work!
When it's all assembled, stand back and admire your work!
You can use the front template for the rear of the house too. The same goes for the roof and sides of the house.
Sweed Beauty's Satin Eyeliner has become my new go to for day to evening make up switch ups. The bronze or dark brown is great for creating a smoky feline flick for nighttime, but I love this silver liner for a slick nod to the festive season.
From Venice to Marrakech with a trip to the Swiss Alps en route, James Bond Destinations is a wonderful Christmas present for those who love Bond movies and glamorous travel.
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TWP is a new label from New York that has just arrived in Selfridges. This ivory tuxedo would be fabulous for New Year's Eve.
These chocolate velvet Claudia ballet shoes from Le Monde Beryl look exquisite whatever your plans be it a formal lunch, cocktails or dinner with the girls.