The most magical and fabulous time is approaching - this, of course, is the New Year 2020 and Christmas, which not only children, but also adults believe in! This is the time when magic can be created with your own hands. Do not believe it, then look at 12 New Year's gingerbread houses that personify this fabulous holiday. In addition, you can involve the whole family in cooking a gingerbread house and have fun.

the site offers you to stock up on a huge portion of spices (this is a gingerbread house), delicious decorations and good mood!

Photos of gingerbread houses

1. Big gingerbread house

2 Gingerbread London Bridge

3. Cupcake in the form of a house

4. Charming gingerbread village

5. Creative bread shop

6. For a large family

7. Small and appetizing

8. Gingerbread yurt

9. New Year's gingerbread house with lighting

10. Two-story

11. The biggest sweet Christmas house

12. New Year's house with marmalade

Gingerbread house recipe:

Dough Ingredients:

• flour (1 kg);
• egg (3 pcs);
• sugar (200 g);
• honey (250 g);
• butter(200 g);
• soda (1/2 teaspoon);
• and exactly ¼ teaspoon of each spice (cinnamon, ginger, cloves, allspice and cardamom).

The first step is to mix all the spices into a spicy mix, beating them in a mortar. Mix flour and soda separately! Then, in a separate container, you need to combine chopped spices, honey, sugar, eggs and butter. Add flour mixed with soda to this container. Knead the dough and refrigerate it for 3 hours.
And you will have time to choose the shape of the house and make templates!

For the first try, it is best to stop at simple version- two side parts of the house with windows, a back part, a front part with a doorway and two identical parts of the roof. By the way, it’s worth drawing them on paper, so that later you can simply attach them to the dough and cut them off on it.

And if you coped with this task, then it's time to take the dough out of the refrigerator, give it a couple of minutes to adapt in the warmth and don't forget to knead it again! But the gingerbread house can’t wait to give a holiday to your family, so start rolling out the dough on parchment paper with a thickness of about 0.5 cm, apply the prepared stencils of details to it and cut out parts of the house.

The final stage is to bake spicy parts for 10-15 minutes at a temperature of 170-180 degrees.

Caramel icing for gluing the gingerbread house

Are you already dreaming about the moment when you decorate the gingerbread house? But first you need to glue it. And caramel icing is the best. Combine in a metal bowl 100 g of sugar and 2 tbsp. spoons of water. Bring syrup to a boil, reduce heat and simmer until light brown. Brown and viscosity.

Well, that's all, if the baked parts have already cooled down, you can start the magic - collect your gingerbread house!

Decorations for the gingerbread house

The main component of the magic of all gingerbread houses is the patterns of sweet protein glaze. And it is very easy to prepare - just drive one egg white, 2 drops of lemon juice and 180 g of powdered sugar until soft but thick foam. You can apply it with a confectionery syringe or bag.

And most importantly - to decorate the house, do not forget to stock up on chocolates, nuts, M&M's, marshmallows, Oreo cookies, coconut flakes, confectionery powder and gummies!

Watch the video: How to make a gingerbread house with your own hands!

Today we will learn how to bake a gingerbread house at home. Our recipe with photos will reveal the secrets of how to properly prepare gingerbread dough and make fabulous Christmas decor.

Making your own gingerbread house - little tricks

These little tricks will help you prepare the right custard gingerbread dough:

• it is cooked on honey and without the addition of sugar, molasses;
• do not use artificial baking powder. Vodka / cognac / rum should be added to the dough (4 tablespoons per 1 kilogram of flour);
• do not use margarine or vegetable oil instead of creamy;
• to achieve the best result in the preparation of gingerbread dough, use low-grade flour;
• be sure to use spices for gingerbread (dry perfume), which are easy to prepare at home. In a blender, grind coriander seeds (1 tsp) + cinnamon (1 tsp) + cardamom seeds (0.5 tsp) + nutmeg (1/3 tsp) + cloves (2-3 pcs.) + star anise seeds (1/3 tsp) + allspice (4-5 pcs.) + dry ginger (1/3 tsp). For 1 kilogram of dough, 1-2 tsp are used. dry perfume;
• do not bake gingerbread dough for too long;
• it is recommended to put a few pieces next to the gingerbread fresh apple. So they retain their aroma longer and do not become stale;
• if you use light honey, the dough can be tinted with cocoa powder to achieve a dark gingerbread shade;
• at the exit, the dough turns out to be quite plastic; it should not stick to the table, but only a little to the hands; do not knead too steep dough, as it will not rise during baking, and the gingerbread cookies will turn out hard; very batter will spread and the gingerbread will lose its shape;
• gingerbread based on raw dough becomes hard and dries out faster than gingerbread made from choux pastry.

DIY gingerbread house, recipe with step by step photos

Required Ingredients

Using a measuring cup = 250 milliliters

Dough:

• Wheat flour (w / s) - 3 cups,
• Natural honey - ¾ cup,
• Butter 72% -82% - 100 grams,
• Sour cream 26% - 100 grams,
• Vodka / cognac / rum - 3 tbsp. spoons,
• Spices for gingerbread (dry perfume) - ¾ teaspoon,
• Chicken egg (D-1) - 1 piece,
• Drinking water - ¼ cup

Glaze (icing):

• Protein chicken egg(D-0) - 1 piece,
• Powdered sugar - 150 - 200 grams.

Pie - belly friend

GINGERBREAD HOUSE. Part 1 - all the secrets of mastery.

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Hello dear hostesses. Today we will bake a gingerbread house. From the very beginning to the victorious end. The article is big. But this is because I told all the secrets and nuances. I laid straws wherever a novice cook could fall.

I set myself a goal warn you against all possible mistakes in advance so that you get a wonderful gingerbread house the first time.

You will know all the tricks and all the tricks. I will offer you a choice several ways to glue a gingerbread house and you will choose the one that seems most convenient for you.

And if you still have any questions, then ask them in the comments to this article.

I'll give you time right away., so that you know , how many hours will the whole process of making a gingerbread house take.

1. Dough kneading 20 min + time to keep it in the fridge for 1 hour
2. house drawing on cardboard 20 minutes (can also be done ahead of time)
3. Rolling out dough and cutting details gingerbread house 10 min
4. Baking 15 minutes
5. Preparation of glaze for gluing and decorating(while the house is baking the same 15 minutes)
6. decoration details cream and cooking tinsel 10-30 min (depends on you)
7. Building a gingerbread house(20-30 min), with assistants faster (or slower).
8. Drying the house(10 min if my way)
9. Roof installation(20-40 minutes, if you also use toothpicks, you will quickly fix it)
10. Decorating a gingerbread house sweets, cream, laying edible tiles on the house (from 30 minutes to infinity, because there is no limit to perfection).

The minimum is 3 hours. without breaks for rest and on the condition that the dough has already lain in the refrigerator for the time allotted to it.

Many hostesses make a gingerbread house not in one day, but in stages:

• 1 day - dough and baking walls for gingerbread house
• 2 day - gingerbread house glue
• Day 3 - decoration, decorating a gingerbread house

If you want the process to be a little faster, you can make a simplified version of the gingerbread house in the form of a gingerbread hut.

Or make a house from ready-made purchased cakes (by the way, there are cakes specifically for gingerbread houses with windows already cut out), or from chocolate bars, or from large biscuits(photo below).

Step 1. Cooking the dough

200 g butter(mash with a fork or chop with a knife)

5 spoons of liquid honey(if honey is candied, heat it in a water bath, or very small fire, stirring constantly)

200 g sugar

1 sachet of baking powder

4 egg yolks(!!! before separating the yolks from the whites, read the instructions below)

4 cups flour(this is approximate, depending on the size of the eggs)

Salt and Spices to choose from, 1 tsp each.: ground ginger, cinnamon, zest of 1 lemon, cardamom, anise

ATTENTION!!! Instructions for the correct separation of proteins from yolks

We will need the proteins from these eggs for gluing and decorating the house. We will beat them with powdered sugar. In order to protein cream turned out as it should, follow the following rules:

1. We break the eggs with clean and DRY hands, and the proteins should also flop into the DRY dishes. One drop of water - and everything is in the dark.

2. Not a single particle of the yolk should get into the whites - otherwise the cream will not foam (separate the protein from each egg over a separate dry bowl and, if it is separated without an admixture of yolk, pour from the bowl into a bowl with other proteins).

3. Since we will beat the cream later, when we put the walls of the house to bake, put the dishes with proteins much higher so as not to accidentally splash water into it.

So, from the above ingredients, knead the dough, wrap it in a film and put it in the refrigerator for an hour or two. Let it lie there, and we go to cut out the template of our future house from paper.

Step 2. Cut out the template from cardboard

If you are not sure about your own architectural or culinary skills, then you can make a simplified design of a gingerbread house - a kind of gingerbread hut (see photo above). As you can see in the photo, such a gingerbread house has no side walls, only triangular facades and a roof. A very convenient option for those who prefer a simpler design.

You choose the dimensions of the gingerbread house yourself - for the above amount of test the height of the facade of your house should be equal in size to your palm. The main thing is that the parts fit together in size with each other. How this will be achieved, I depicted in the diagram below using the example of a drawing of a simple gingerbread house.

As you can see, the parts match in size as follows:

The side wall must be the same height as the side of the front (value b)

And the slope of the roof is the same length as the side (value b) and the same height as the upper line of the slope at the front part (value a), the height of the slope can be made larger so that the roof hangs in the form of a canopy.

Step 3. Roll out the dough and cut out the details

chilled dough lay out on parchment or paper and roll out with a rolling pin. Be sure to lay the parchment, it is needed in order to transfer our cut-out details of the house to the baking sheet on it. If you carry parts in your hands, they can stretch, deform, and then, when assembling the house, they will not match each other in size.

The thickness of the dough layer should be at least 0.5 cm.

The figure below shows one trick to roll out the dough to an even thickness. On the sides of the dough, before rolling out, we put 2 slats with a height of 0.5 cm we need and roll out the dough, rolling our rolling pin along these slats (a foam profile from a hardware store is ideal as a slat, a 2-meter profile costs half a dollar).

For rolled out dough put a cardboard template and cut it out with a knife,very convenient to cut with the pizza wheel. You can immediately cut out windows on the raw dough, or later on the baked parts (see photo below). From the remnants of the dough, we cut out figurines of Christmas trees, animals, a pipe, a porch, a fence - what the fantasy tells, and what the dough is enough for.

Right on the parchment where we rolled out, and transfer the figures to a baking sheet, cutting off a piece of parchment with a detail with scissors (photo below, on the left).

The baking tray must be level, otherwise the house can also turn out with curved walls (and try to dock them later).

We bake the details of the gingerbread house at a temperature of about 200-220 gr. With(on medium heat) about 10-12 minutes. We take it out of the oven as soon as the cakes are already yellow, but not yet brown (photo above, on the right). While the cakes are hot, it is easy to cut windows out of them if you want.

But it’s better not to overdo it for the first time, because you can simply draw windows on the walls of the house with protein cream, as here:

And when you bake your next gingerbread house, you can not only cut out windows, but also “Glaze” with marmalade or caramel.

Step 4. Making frosting for decoration and gluing

Ingredients : for 1 protein, 200 gr. powdered sugar + 1 tsp. lemon juice (or a little bit of vinegar, or dry citric acid). Acid is needed not only for taste, thanks to it, the glaze is more elastic, tight, sticky.

If you don't have powdered sugar , don't worry, I'll tell you a secret, I personally always make the same icing with regular sugar. The main thing here is that sugar should be fine-crystalline, so to speak, finely ground (this is often found on sale), such sugar has time to melt in the protein during whipping. And in order for it to melt for sure (even coarse-grained), even before whipping, you can simply let it lie down in a slightly whipped protein, it will melt during this time, and the cream after whipping with sugar will also turn out as it should. Beat the protein gradually adding sugar with a tablespoon until the foam becomes stiff and stagnant, as in the photo below. And you can make your own powdered sugar, tar sugar on a coffee grinder.

In the photo below, I made and photographed 2 types of glaze in the first bowl of sugar, in the second bowl of powdered sugar - there is no difference in stickiness, moreover, sugar is much more palatable, and even cheaper. Therefore, I personally choose icing sugar- and you can try both and decide for yourself which one you prefer.

Process:

Beat the whites first without anything into the foam, then gradually add the powder by a tablespoon, without stopping whipping. As soon as the cream becomes tight and holds its shape, it is ready, even if you have not poured out all the powder. Eggs also come in different sizes. For small eggs, as much powder as in the recipe is not necessary.

If desired frosting can be tinted by adding cocoa, or food coloring.

ATTENTION, dyes for Easter eggs, are only suitable if they do not contain salt, or the packaging has the inscription “Can be used for confectionery". You don't need salty frosting.

As glaze has the ability to harden quickly, then it is better to cover it after cooking with a damp (not wet) towel. And while you are messing with the cakes, the icing will harden, but if you work quickly (in the spirit of Yulia Vysotskaya), then you don’t need a towel, the icing will not harden in half an hour.

Better yet, cook first one serving of glaze from 2 egg whites(for decorating the walls of the house), and then a second batch of frosting(for gluing parts of the house). That will make more sense.

Step 5 Decorate the Walls

Even before gluing the gingerbread house, we paint the walls and roof.

Schedule conveniently with pastry syringe or pastry bag. But if you don't have either, then read the following note:

How to make your own pastry bag in 1 minute.

We take a regular stationery file (or a clean, dense plastic bag), cut off (straight or obliquely) the bottom corner to make a tiny hole, load a portion of the cream into the file and twist the top of the file with a roller (like a carpet) and fix it with a stapler in several places (if not in stapler house, paper clips will do or you can sew with a needle and thread). Done - you can extrude patterns.

We draw windows, decorate with small sweets, multi-colored confectionery topping, almonds, glue patterns cut from ordinary marmalade.

On one of the walls you can depict a Christmas tree. Draw with white cream and stick with sweets, like toys, or lay out a Christmas tree using the mosaic technique of triangular marmalades.

The roof can also be decorated before assembly, but it is more convenient for me to decorate the roof already on the gingerbread house itself. I posted a lot of ideas for decorating the house in a special article , there you will also find many photos of different gingerbread houses.

Step 6. Choose a base

Immediately decide what your gingerbread house will stand on. It can be another dough cake, an elegant dish, a tray, a cutting board, a box of sweets. Once you glue the house, you will not be able to transfer it to other dishes. You will only move it along with the base on which you will glue it.

It is undesirable to choose dishes made of plastic. Because when you want your house, glued with a protein cream, to harden in 10 minutes in a warm oven (and not in 3-4 hours in a room), you cannot do this, since plastic releases toxins when heated, and this is of course not necessary.

Take the cakes and, without gluing them, join them on this base, see if the house fits on the dish, if the details fit together. If there are uneven, lopsided walls somewhere, now it's time to trim them with a knife.

Step 7. Choose how to glue the house

1. Protein glaze

See the egg white frosting recipe above. Glaze for gluing parts is conveniently applied with a pastry bag or a bag (how to make a bag yourself in 1 minute, read a little higher), or just with a spoon.

If the icing does not stick well to the cake lightly dampen the bonding area with water using a brush. Glaze can be applied simultaneously to both parts in the places of their gluing, and then pressed against each other. Hold for a while with your hands, and then just support the walls with improvised jars. And so, together with jars, and send to dry.

To make the gingerbread house glue set faster, I do this: I heat the empty oven to a hot, but not hot, state. I TURN OFF THE OVEN (that is, the fire does not burn in the oven !!!) and in this heated environment I place my gingerbread house for 2-10 minutes. The time depends on the "degree of heat" of the oven. Periodically I open and check with my finger. When our protein cream begins to turn into marshmallows (you will feel this by touch, or the cream may look slightly browned around the edges) - carefully take it out. Your gingerbread house is held together with a strong zifred cream.

2. Melted chocolate

MELTING CHOCOLATE (melt the tiles in a steam bath, such chocolate glue hardens quickly, and the house does not need to be additionally held after gluing.

3. Caramel glue

CARAMEL GLUE : 100 gr. sugar + 2 tbsp. water + a little bit of citric acid.

Acid is needed in order to prevent the "saccharification" of caramel. Those who have cooked caramel know that sometimes it does not crystallize into a candy, but is all candied into a fragile crumb. But citric acid will not allow this.

You cook sugar with water in the stage of light bubbling, stirring constantly, until a drop of such a syrup begins to crystallize on a cold saucer, that is, harden into caramel.

4. Toffee glue

WITH TOFFEE GLUE: 100 gr. sugar and 2 tbsp. cook sour cream in the boiling stage, stirring continuously, until a drop of such syrup, dropped into a glass with cold water, will not land on the bottom of this glass in the form of a soft and stretchy toffee.

You can also add a spoonful of cocoa to such toffee glue during cooking - you get chocolate toffee.

You need to glue the details of the house with hot glues, until the glue is cold. That is, either act very quickly, or keep the pot of syrup in a hot water bath (that is, a small pot with hot sweet glue is immersed in a larger pot with water boiling in it).

Gluing with caramel, toffee or chocolate looks something like this.

Keep the remaining caramel in a boiling water bath so that it does not freeze. It will come in handy as an excellent glue for laying tiles on the roof of a gingerbread house. And if you want to glaze windows with such caramel, read this article.

Step 8. Making the tiles

Now glue the roof in the same way. This connection must be as strong as possible so that the halves of the roof do not move out of the house.

Some fasten the roof by sticking skewers or toothpicks in the place where the roof joins the front facade of the house.

I'm just giving generously protein glaze on the upper edges of the walls of the gingerbread house and as soon as the 2 halves of the roof are fitted, I immediately apply a thick layer of sticky cream along the entire ridge of the roof (top of the roof). The glued roof can be supported on both sides with suitable size jars until the glue is completely cured. .

When the roof is glued, you can lay tiles:

Tiles can simply be painted with protein glaze, laid out with almonds, chocolate bars, crispy pads, gummies, or whatever. Tiles can be glued for white frosting or caramel glue. You will read more about the types of sweet tiles and how to lay them in our next article - there you will also learn many more tricks for decorating a gingerbread house.

I will be glad to see questions, wishes and photos of baked gingerbread houses in the comments to this article.

With the advent of the New Year, the aromas of joy and favorite holiday food fill the houses, and the hearts are filled with the anticipation of a miracle. Of course, one of the most fun and interesting New Year's activities is baking a gingerbread house. In this article, we will show you how to make a beautiful fragrant house step by step.

We prepare the walls and roof of the house

For the test you will need:

• 150 g of liquid honey;
• 100 butter;
• 125 g of granulated sugar;
• 2 eggs;
• 1 tsp ground ginger;
• 1 tsp ground cinnamon;
• vanillin;
• 375 gr. white flour;
• 1 tsp cocoa (if you want the walls of the gingerbread house to be brown);
• 2 tsp dough baking powder.

• Mix ginger, cinnamon, vanilla, cocoa and baking powder with flour.
• Mix softened butter with sugar, add honey, mix again. Add eggs and mix again.
• Add the dry flour and spice mixture, mix again, roll the dough into a ball. If the dough is watery (sticks to your hands or rolls poorly), put it in the refrigerator for half an hour, the butter in the dough will harden, and it will be easier to work with.
• After the gingerbread dough is ready, sprinkle the table with flour and roll it into a layer, about 1 cm thick. If you like crunchies, then roll out thinner if you like soft gingerbread, ride harder.

Make a paper pattern in advance and lay it out on a layer. With a sharp knife you need to cut out the details.

• Now transfer the walls and roof onto a baking sheet lined with a baking sleeve or baking paper. Bake the house in the oven at 180 degrees for 20-25 minutes.
• Make sure that the gingerbread does not burn, because the dough is brown, and it can be difficult to determine its readiness by sight.
• The oven can be opened during cooking.

From the remaining test can be done. If you paint them with icing, they will turn out incredibly beautiful!

While the cakes are baking, prepare the mass for gluing the house.

Glaze for gluing and decorating

You will need:

• 1 fresh egg white;
• 250 gr of powdered sugar;
• 1 tbsp lemon juice.

Carefully separate the protein from the yolk (if even a drop of the yolk gets into it, nothing will work). Powdered sugar is desirable to sift or crush.

First, beat the protein with a fork until light foam, then gradually add the icing sugar and grind it with the protein (no need to beat, bubbles in the glaze are not needed). After all the powder is added, at the end add lemon juice. At this stage, if desired, you can add food colorings. Should be thick homogeneous mass, it must be put in a confectionery syringe.

Assembly and decoration of the gingerbread house

After the walls and roof of the house have completely cooled down, you can start assembling. We glue the walls, as shown in the photo. This work is quite long - be patient and keep the parts together until the mass hardens.

After the gingerbread frame is assembled, you can start decorating. Here you can give free rein to your imagination: sweets, confectionery beads and stars, parcels and much, much more can become decorative elements!

Decorate the roof with icing, then stick on candy and other decorations. With the help of glaze, you can make “icicles on the roof”.

For reference: gingerbread houses and gingerbread cookies are symbols of Christmas in Europe and America. And although gingerbread has been prepared since ancient times, they became popular after the fairy tale “Hansel and Gretel” by the Brothers Grimm. According to the plot, a brother and sister, imprisoned by an evil witch in a house of gingerbread and sweets, got out of the trap thanks to their ingenuity and resourcefulness.

How to make a smooth and beautiful gingerbread house? The easiest way is to buy ready-made cookies. But I recommend making the dough at home, it turns out nicely crunchy, with a bright taste of ginger and cinnamon. Yes, and what New Year without the magical aroma of baking flowing from the oven? In stores you can find Silicone forms for baking details of an edible house. But you can do without them, it turns out even more beautiful. For the construction, you will need patterns of the roof and walls - figurines made of cardboard or paper, they need to be designed very clearly. The dough is cut with a sharp knife. Decorating the house, rely on your taste and imagination: you can add confectionery powder, coconut flakes(looks like snow) or even M&Ms. But icing alone can make the house cozy and festive, and it will not overload the structure. The main thing is to act extremely carefully and strictly according to the recipe. Master class in front of you.

Ingredients:

For the ginger dough:

• Flour premium- 500 g;
• Butter - 200 g;
• Egg - 2 pcs.;
• Sugar - 140 g;
• Soda - 1 tsp;
• or baking powder for dough - 2 tsp;
• Ground ginger - 2 tsp;
• Ground cinnamon - 3 tsp;
• Ground cardamom - 1 tsp;
• Anise - 2 tsp;
• Cloves - 1 tsp;
• Nutmeg- 1 pinch;
• Salt - 1 small pinch;
• Honey - 2 tablespoons;

For icing:

• Powdered sugar - 500 g;
• Lemon acid- ½ tsp;
• Chicken egg whites - 2 pcs.;
• or quail squirrels - 10 pcs.;
• vanilla extract- 2 drops;
• Boiled water.

For decoration:

• M
• Colored candy canes for windows;
• marmalade;
• Jelly Bean.

How to make a gingerbread gingerbread house step by step recipe

1. To begin with, we prepare patterns in real size for the details of the house. We transfer each to white paper or tracing paper. It is convenient to draw on a sheet in a box as in the photo below.

I have prepared for you patterns with sizes, you can simply download and print them. Then you need to cut out all the details and cut through the windows. We cut off the door most accurately, we still need it. The door handle does not need to be cut out, it will be convenient to blind it from the remnants of the dough.

The cover and walls will be needed in duplicate.

2. With the finished project at home, you can safely proceed to the preparation of the test. Pour flour, soda or baking powder into a deep bowl, add all the spices indicated in the ingredients.

3. Mix with a dry spoon.

4. Break the eggs into a separate bowl, add sugar and move the soft butter.

5. Beat until smooth with a mixer.

6. Add honey, mix.

7. We move the egg-butter mass into a large container with dry ingredients.

8. Knead the ginger dough with a spoon.

9. When all the ingredients are well mixed, proceed to kneading with your hands. The dough is very pleasant, soft, elastic and practically does not stick to hands.

10. We roll up the bun, flatten it from above and wrap it in cling film. Refrigerate for at least an hour, preferably overnight.

11. It's time to warm up the oven to 180 degrees. The dough was infused, soaked in spices and hardened. We divide it into four parts, one of which we leave, the other three we put in the refrigerator. Roll the dough into a ball and place it on baking parchment or tracing paper.

12. Roll out the dough with a rolling pin to a thickness of about 4-5 mm. Try to keep the rolled surface of the dough smooth, defects as in step by step photo The recipe can be leveled with a spoon or finger. But if the dough begins to delaminate, you need to cool it.

13. In size, we adjust to the desired pattern: cover, facade, walls. We start with the big details.

14. We tightly attach the paper part so that it does not move out, and very carefully cut off the excess dough with a knife. We remove the pattern.

15. Directly on parchment paper, the edges of which can be cut or tucked for convenience, transferred to a baking sheet. It is very important that the details are even and flat, otherwise the walls will turn out to be crooked and the gingerbread house will not stick together.

16. Bake in an oven preheated to 180 degrees for 7-10 minutes. The details of the house should rise slightly, browned, but not burnt. In the photo below there are 2 details of the roof, they are ready. Carefully transfer the parts with parchment to a flat surface, cool.

17. Thus, we prepare all the details of the house. In the photo there is a side wall with cut out windows, two such walls are needed.

18. Cut out the facade of the house, the door and 4 parts of the chimney.

19. Round windows are very easy to cut with a shot glass or a cookie cutter. We make square windows with a small and sharp knife.

20. The part of the house that is not on the pattern is the floor or stand, the whole house will be attached to it. This part should be larger in size than the roof part. We cut it arbitrarily, the edges can be slightly rounded.

21. We bake in turn all parts of the house.

22. Christmas trees, snowflakes, or other New Year paraphernalia can be cut out of the rest of the dough using cookie cutters. If there are no molds, you can cut it arbitrarily with a knife.

23. To make the seams of the house more even, the parts need to be sharpened on a fine grater at an angle of about 45 degrees. Now everything is ready for assembly.

24. We turn to the preparation of "cement" for assembling the house, they will serve as a thick icing. Whip egg whites with sifted icing sugar with a mixer. If necessary, add a drop of water to make the consistency very thick, but sticky.

26. First, we decorate the roof, drawing tiles with icing. To work with icing, it is very convenient to use plastic bags with a clasp, cutting off a tiny corner for extrusion.

27. We break several lollipops with a kitchen hammer to get not very small fragments.

28. We transfer the detail of the wall to parchment paper. We spread the fragments of candy in the recesses for the windows in the wall.

29. Send to the oven preheated to 180 degrees for a few minutes. When we see that the lollipops have melted and the caramel has spread evenly, we carefully remove it from the oven along with the baking sheet, trying not to move the part. Leave to cool until the caramel windows harden. We make the rest of the windows in this way.

30. To avoid ugly joints, close them with icing.

31. We draw patterns with icing on all the details of the edible composition (except for the stand). If the parts are cracked, they can be glued together with thick icing and wait a bit. We assemble a chimney pipe from four parts as in the photo. We wait until the icing completely hardens. It is best to move the rest of the work to the next day. Or wait at least an hour.

32. Lay a sheet of parchment paper on the work surface. We collect all 4 walls of the gingerbread house. We glue the joints, substituting a mug or glass for support on each side, so that it is convenient to support the roof on it in height. The walls are placed at a slight slope to the base.

33. When the icing dries a little, you can attach the roof, resting it on the circles. From above we attach a chimney pipe. Lubricate the joints with a more liquid icing for decoration. We give the structure a good grip, the icing should completely harden.

34. We remove the circles, remove the parchment.

35. We transfer the gingerbread house to an edible platform, well icing the bottom of the walls and the base itself.

36. We cover all joints.

37. We make “icicles” on the roof, decorate the chimney, install the door. Powdered sugar will serve as “snow”, sprinkle the house with it through a fine sieve.

38. This is such a beautiful and elegant, and most importantly - delicious gingerbread house turned out! If desired, you can turn on the light in it with a small battery-powered LED flashlight. Then the candy windows will sparkle in different colors.

This is what the gingerbread house looks like from behind.

This photo is a rear view from the other side.

And this is the front view. The gingerbread house for Christmas is good in every way! The main thing is not to rush into its preparation, but to enjoy the process. And, of course, follow the recommendations just below.

1. Flour is better to choose highest quality, with it, baking is a little more tender. In order for the flour to be saturated with oxygen, it is desirable to pre-sift it.
2. The eggs in the recipe are category C1.
3. Spices should be used freshly ground, as after lying down, they lose their aroma and can acquire an unpleasant odor. Spices in the recipe can be adjusted to taste. With this set, the cookies come out very fragrant, with a slight spiciness of ginger.
4. Gingerbread house prepared from classic test for gingerbread, the recipe of which you will find at the link. Ready dough for gingerbread can be stored in the freezer for about 2 weeks. In this case, the dough is better saturated with aromas and acquires a more chocolate shade.
5. To make the dough roll out more evenly, you can cover it with parchment on top. Or use nozzles on a rolling pin to make the layer the same thickness.
6. From a similar dough, you can also prepare a delicious chocolate Christmas tree for the New Yearby adding cocoa powder instead of fragrant spices.
7. Chilled dough is easier to work with. But even the heavily frozen oil, which is part of it, will not allow you to roll out an even layer. If the dough has been in the kitchen for a long time and has become very soft, breaks or sticks when rolling out, put it in the freezer for 10 minutes.
8. The details of the house should not be very thin. Let it be better that the walls of the house be stronger and thicker, the rolled dough 5 mm thick will rise a little in the oven, the gingerbread will turn out softer - such a house will be stronger and more convenient to assemble.
9. Transfer the rolled out dough onto a baking sheet parchment paper. And you can even roll out the gingerbread cookies on a baking sheet. If the dough is deformed during transfer, it will be extremely difficult to glue an even house.
10. Small uneven parts are leveled with a fine grater, on which we grind off extra corners.
11. The icing hardens quite quickly, usually a couple of hours is enough. Thick icing used for gluing parts hardens much faster.
12. Little sweet tooth will love decorating the house using their favorite sweets and marmalade. Cooking with the whole family is fun.

That's all the recommendations. Having tried the recipe once, you will want to cook a Christmas house every year. It is colorful, fabulous, fragrant and very tasty. It really lifts the mood and creates a festive atmosphere. Cook with pleasure! After all, there is a warm family holiday and weekend ahead. Good mood, peace to you and Merry Christmas!