Kitty sculpt a gingerbread house. Look how hard she tries - she even hung her pink tongue from zeal. And her apron is so neat, Christmas, red.

Girl catches gingerbread men playing poker in a gingerbread house! But the girl, judging by the expression of her cute face, is still that rascal herself!

A very dark gingerbread house. And the branches hang over it in an ominous purple color. And gingerbread, probably not tasty.

And this gingerbread house has little cupcakes like mushrooms. And also covered with sweet multi-colored glaze. And a candy track.

And in this gingerbread house live either Teletubbies or Pikachu. Or maybe both together. In any case, it is they who are sitting in the clearing.

That's how to build gingerbread houses - on gingerbread clouds! And then no kids are afraid of delicacy. And ice cream trees don't melt at the same time.

Probably the most natural magic gingerbread house. He squinted from old age and the window fell out. And the witch is also a gingerbread old woman ... I even feel sorry for her a little.

Along the marshmallow street, past the gingerbread houses for marmalade sweets. Like an illustration for some new fairy tale about curious kids and a whole village of witches.

This is a penguin gingerbread house. From such a picture you will get a wonderful New Year's card if you make an application. All lines are clear, the colors are juicy - it will turn out great.

Another picture about curious boys and girls. These do not burst sweets, but carefully look into the windows. Let such children deceive the witch, they are not greedy gluttons!

A small gingerbread house covered in snow. Gnomes live there and make snowmen. Rather, one gnome and her name is Pandora.

So, let's start the first stage of making gingerbread houses ...
That is, we simply choose the one that we liked the most or that we can master. ;))
There are an unimaginable number of schemes and houses.
A savvy person can draw the house of his dreams himself. :)
Well, here I will collect what I found on this topic on the internet.
Links, recipes, pictures and diagrams.
If you also have something interesting, please share!
I will update the post with your links. :))

There are a lot of gingerbread houses.
Recipes, decorations, patterns.
First, I'll show pictures from the Internet. :)

This is the house I really like. Should be cooked. ;))
Pictures for the preparation of such houses.

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Now with regard to the design of such houses.
There are many schemes.
Here's what I found... :)

This template is easy to print and cut out.
Very comfortably.

Lots and lots of recipes, ideas, great topic and interesting tips. .

In the same topic, I found a recipe from the magazine "Lisa", which I shared fifochka.

For 1 house:

100 g honey
50 g granulated sugar
60 g butter
1 sachet of vanilla sugar
1 tsp spice mixes for baking
1 egg
280 g flour
1 tbsp baking powder
3 tbsp milk
Icing
sweets and marmalade for decoration

Mix honey in a small saucepan with granulated sugar, vanilla sugar and butter. Heat over low heat and stir to get a homogeneous mass. Remove from heat and let cool slightly. Add spices and eggs. Sift flour with baking powder and half mix with the resulting mass. Then add the rest of the flour. Knead the dough, give it the shape of a ball and put it in the refrigerator for 2 hours. Cut out templates from thick paper (I cut it out of cardboard) 11x12 cm for the roof, 6.5x7 cm for the side walls, 14x10 for the facade, while making the bevels so that the height of the walls is 6.5 cm.
heat the oven to 180. Roll out the dough on a floured table and cut out 2 parts for each template. Put them on a baking sheet lined with baking paper, brush with milk and bake for 15 minutes. From the remaining dough, cut out a 20x20 cm square for the stand and the fence. Brush with milk and bake for 15 minutes. Let the finished parts of the house cool for 30 minutes.
Prepare icing sugar. Use it to assemble and decorate the house.

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In general, any recipe for gingerbread dough is suitable for making a gingerbread house.
Here are recipes from friends. :))

In parallel, another flash mob is taking place to prepare gingerbread houses. :)
http://opiume.livejournal.com/58485.html
This magazine has a very useful post about making mastic.

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Recipe for Finnish gingerbread houses piparit from Ira-kaunisira

200 g butter or margarine
200 ml. Sahara
1 egg
1/2 dl dark syrup or molasses or dark honey
2 tsp cinnamon
1/2 tsp carnations
1 tsp ginger
1 tsp soda
500 ml flour

Beat sugar with butter until firm foam. Add syrup (molasses, honey) and egg, whisking constantly. Add dry ingredients mixed together, mix. Divide the dough into 2 parts and roll them into long sausages with a diameter of about 4 cm on a table richly powdered with flour. Let the dough rest in the refrigerator for about half an hour. Remove the dough from the refrigerator, let it warm up and roll it out to a thickness of 2-3mm. Cut out cookies with cookie cutters and bake at 175C for 8-10 minutes.

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Interesting recipe from Natapit

Gingerbread house with oatmeal

1000 gr. oatmeal Quaker/qvick cooking/
2 tsp baking powder
1 tbsp lemon or orange zest/dry/
500 gr. water
250 gr brown sugar
125 gr melted butter

Place all ingredients in a mixer bowl and knead the dough.
put in the refrigerator for 30 minutes.
Roll out thinly on baking paper and cut out the pieces of the house according to the pattern.
bake on baking paper in a preheated oven at 160" for 30 minutes.
glaze:
550 g of powdered sugar beat with 3 egg whites / medium-sized eggs / Decorate the house with this icing.

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Look what a wonderful house turned out Wiki - vi_delight Last year. :))
http://vi-delight.livejournal.com/6075.html

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And also watch the video. And there are also many links to interesting videos on this topic. :)

The most magical and fabulous time is, of course, the New Year 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 a good mood!

Photos of gingerbread houses

1. Big gingerbread house

2. Gingerbread house in the form of London bridge

3. Gingerbread house from a cupcake

4. Charming gingerbread village

5. Creative Gingerbread Bread Shop

6. New Year's gingerbread house for a large family

7. Simple but very tasty house

8. Gingerbread yurt

9. New Year's gingerbread house with lighting

10. Two-story gingerbread house

11. The biggest and most delicious house

12. gingerbread house with gummies

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 test, it is best to stop at a simple option - 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 heat 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 and viscous.

Well, that's it, 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 to prepare it is very simple - just beat 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!

Gingerbread dough recipe
From this volume, 9 houses are obtained.
Gingerbread house

500 gr honey
2 eggs
500 gr sugar
300 gr margarine
50 gr cocoa
2 tsp baking powder
3 tbsp rum or 3 drops of flavoring
1 tsp cinnamon
a pinch of cardamom (I always use cardamom in grains, it is more fragrant, I grind the seeds from the boxes in a mortar)
a pinch of cloves
a pinch of ginger
a pinch of anise
zest of 1 orange and 1 lemon
vanilla
1250 flour is an approximate amount. It usually takes less.

I didn’t add rum, I bought spices in powder, I didn’t add zest. It was delicious!

1. Heat honey, sugar, margarine until sugar dissolves. The mass should not boil, but only warm up. Remove from the stove and let cool slightly (not lower than 68 * C).
2. Mix half of the flour with spices, baking powder, zest, cocoa.
3. Into the honey mass, add eggs that are not beaten, but mixed until smooth, in 2 doses. Add rum.
4. Stir the spiced flour into the honey-egg mixture and knead the dough well. Knead the rest of the flour gradually, the dough should be dense and elastic. This will take 20-25 minutes.
No need to strive to mix in all the flour. During kneading, the dough will cool down, but will still be warm. Stop, put the dough in a plastic bag and refrigerate overnight. Let it rest and heal.
5. The next day, roll out the dough on the table, cut out the details of the house or figures and bake (and windows and doors too).
6. We collect the cooled parts with the help of sugar glaze. powder, protein, and lemon juice (not whipped).
With its "foundation", the house also stands on a gingerbread basis. Walls are attached to it.
Decorate as your heart desires!

Source: Gerda

Here are the patterns for the house.

Elena Malygina
Tatyana Evtyukova
"Gingerbread house"

Enchant family and friends with this whimsical fairy-tale house! The roof of the house is tiled with cookies, the chimney is lined with halves of peanuts, the shutters are made of waffles, the porch with columns is made of candy. And next to the house - trees from waffle cups for ice cream and pebbles from gingerbread cookies.
Children will love this unusual treat, and mom will enjoy children's enthusiastic eyes and happy smiles!

WE WILL NEED

• White dough (for roof, chimney)
• Ginger dough (for walls)
• Glaze (snow, smoke from a chimney, bonding parts, window trim, doors)
• Cookies "Waffles" (shutters)
• Fragrant glazed crumb or sprinkle in the form of crabs (decoration above the windows)
• Multi-colored crumb - balls (decoration of festive illumination and trees)
• Square cookies (canopy over the porch) - 2 pcs.
• Peanut halves (chimney)
• Cushion cookies (roof tiles)
• Wafer cones for ice cream (Christmas trees)
• Holes or bon-pari lollipops (porch columns, mailbox)
• Small Gingerbread Round Cookies (Stone Path)

  CUTTING DETAILS

  

  1. One square = 1 cm.

  2. Redraw the pattern in full size in centimeters (more convenient on checkered paper).

  3. All parts are made in 2 pieces, the pipe - 3 pieces.

  4. Parts "1" belong to the first big house, parts "2" belong to the second small house.

  5. The walls are baked from ginger dough.

  6. The roof is baked from white dough.

  7. One end of a large house is baked half from white, half from ginger dough (see "White dough", item 13.).
  The second end of a large house is baked from gingerbread dough.
  The ends of a small house are baked only from gingerbread dough.

  8. The chimney is baked from white dough.

  WHITE DOUGH
  For this recipe, knead the dough once.

  180-200 g butter
  2 cups sugar
  1/4 teaspoon baking soda quenched with vinegar
  1 egg
  3 cups wheat flour

  1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until fluffy.

  2. Add soda and sugar, beat until completely combined.

  3. Add the egg and beat until completely combined.

  4. Add flour and quickly knead the dough.

  5. Cover the dough and refrigerate for approximately 2 hours.

  6. After cooling, divide the dough in half (it is more convenient to roll out) and roll out with a rolling pin into a layer 5-6 mm thick. To prevent the dough from sticking to the table (to the board), be sure to sprinkle the table with flour.

  7. Place a paper pattern of the corresponding part of the house on the rolled out layer and cut out the part from the dough along the contours.

  

  8. Carefully transfer the part to a baking sheet (you can cover the baking sheet with foil). Put the paper pattern back on the part and, if the edges of the part are deformed during transfer, correct it.

  9. Bake at t° 150 - 170°C for 5-7 minutes. When the part is slightly browned, it is ready.

  10. Quickly remove the part from the oven, transfer it to the board and, after placing a pattern on it, align the edges (since there is soda in the dough, the dough moves a little when baking).

  11. Cool the part.

  12. Do the same with all the details that are baked from white dough. From the rest of the dough, it is necessary to form and bake small cookies - "pebbles", from which a "stone fence" will then be made near the house.

  13. SPECIAL DETAILS - THE END OF THE BIG HOUSE
  (white roof and ginger butt wall baked together):

  13.1. Make a paper pattern of the end of a large house in two copies.

  13.2. Cut one copy of the pattern along the dotted line of the roof and cut this part - the roof - from white dough (do not bake yet!).

  13.3. Cut the lower part of the part - the wall of the end of the house from gingerbread dough (on the paper pattern, the part ends with a solid line located just above the dotted line, parallel to it).

  13.4. Lay the gingerbread dough on top of the white along the border, as on a paper pattern. Lubricate the place of application with a little water for gluing and gently press.

  13.5. Cut strips from the gingerbread dough (according to the size of the pattern) and glue it onto the white dough roof with water.

  13.6. Carefully transfer the part to a baking sheet (can be covered with foil). Put a whole paper pattern on the part and correct the edges that were deformed when the part was transferred.

  13.7. Bake at t ° 150-170 ° C, 5-7 minutes. When the part is slightly browned, it is ready.

  13.8. Quickly remove the part from the oven, transfer it to the board and, after laying its whole pattern on it, align the edges.

  13.9. Cool the item.

  GINGER DOUGH
  According to this recipe, knead the dough twice, each batch separately.

  80-100 g butter
  one and a half cups of sugar
  one and a half teaspoons of ginger
  one and a half teaspoons of cloves
  1 teaspoon baking soda quenched with vinegar
  1/2 teaspoon salt
  1 egg
  2 cups honey
  2 tablespoons lemon juice
  2 cups wheat flour
  1 cup bran or 3 cups wheat flour

  1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until fluffy. Add sugar, ginger, cloves, quenched soda and salt, beat until completely combined.

  2. Add egg, molasses and lemon juice, beat until completely combined.

  3. Add flour and knead the dough.

  4. Wrap the dough in polyethylene and keep in a cold place for 3 hours.

  5. Divide the dough in half.

  Christmas trees

  Christmas trees we will have waffle cones for ice cream. If there are no cones, then we will make Christmas trees ourselves - we will bake them from white dough.

  1. Cut out circles of different diameters from the rolled out dough - from the largest (bottom of the Christmas tree) to the smallest (top). We make cloves at the edges of each circle with a knife. Thus we get jagged circles.

  2. We bake the circles and fold them in a pyramid from a larger circle to a smaller one, smearing with icing. To make the Christmas tree taller, round small cookies, also baked from white dough, can be laid between large parts.

  3. In the same way, we collect a few more Christmas trees.

  4. We decorate the finished Christmas trees: we place the icing, tinted green, in a bag and squeeze it out, circling the jagged edges; sprinkle the Christmas trees with multi-colored sprinkles, powder the top of the strainer with powdered sugar - "snowball".

  FOUNDATION OF THE HOUSE

  Bake a large cake base on which it will be convenient to assemble the house. The base area should be larger than the area of ​​\u200b\u200bthe house (you can bake the base in parts and glue it with glaze).

  GLAZE

  Glaze is used immediately, so do it after the parts of the house are ready for assembly. Don't double the recipe right away; make a second batch of frosting only when needed.

  3 egg whites
  750 grams sifted powdered sugar
  1 teaspoon vanilla
  food colorings

  1. In a deep bowl, beat the egg white, add sugar, vanilla.

  2. Beat with an electric mixer on high speed for 7-10 minutes or until very stiff. Glaze should not be runny. To prevent the icing from drying out, cover the bowl with it with a damp towel.

  3. Glaze for gluing parts is conveniently applied using a bag (2 bags are obtained from the A4 file). Fold the bag and fasten with a stapler along the entire length so that it does not unwind. Fill the bag with icing and, wrapping the top, fasten it with a stapler (so that the icing does not come out). So that icing does not leak out of the holes from the stapler brackets and does not stain your hands, the bag filled with icing must be wrapped with sticky thin plastic wrap, twisting it at the top. Straight or obliquely cut off the sharp corner of the bag, just a little bit.

  4. If the glaze does not adhere well to the part, moisten the glued areas with water using a brush. Glaze can be applied to both gluing points.

  5. Glaze of a different color (for finishing windows, Christmas trees), paint with dry dye.

  The more precisely you make the parts of the house, the easier it will be to fit them together.

  DECORATION

  Baked and cooled parts can be decorated before assembly, carefully checking that the level of the windows is the same height on all the details of the walls. And you can decorate after assembly.

  If you are decorating before assembly, you must be VERY CAREFUL during assembly so as not to damage the painted windows and decorations.

  1. WALLS

• On the paper pattern of the wall, draw windows evenly. In accordance with the picture, draw windows on the walls with glaze (using a bag).
• Glue waffle shutters to the glaze between the windows. Decorate them with patterns.

  

• On the top of the shutters and "window frames" on the glaze, glue multi-colored squares (crumbs covered with glaze).

  2. PORCH

• At the end of a large house, make a canopy. To do this, cut one square cookie diagonally into two triangles, glue the first triangle on the icing above the painted door.
  Cut another square cookie crosswise into two identical rectangles and glue them to the first triangle in the form of the letter "/\" (see Fig. 3).
• Make columns: for stability, glue lollipops on the icing to the straw, adjust the "columns" in height from the base of the house to the canopy, glue with icing.
• Glue the end of the canopy with the second triangle.
• Glue with the help of glaze next to the door "mailbox" of candy.
• Frame the windows with green icing from the bag and draw garlands over the porch, glue multi-colored crumbs on them - “light bulbs”. (See Fig. 3).

  ASSEMBLY

  COMBINE ALL THE PARTS WITHOUT GLUING THEM AND TRIM, ADJUST IF SOMETHING DOESN'T MATCH (WHILE NOTHING IS LUBRICATED WITH CREAM OR GLAZE, IT IS MORE CONVENIENT TO DO).

  House.
  Prepare the "foundation of the house". Align the parts as shown in the picture. Glue the parts to the base of the house and glue them together with glaze. Wait until all joints are firmly fixed. For reliability, as the house is assembled, the joints of the walls can be additionally coated with glaze from the inside of the house.

  

  Roof.
  When the ends and walls are securely dry, you can glue the details of the roof. Hold them until the frosting dries.

  

  Chimney.
  Glue together the three parts of the chimney and glue them to the end of the small house. Brush with icing and top with toasted and peeled peanut halves.

  Roof tiles.
  Spread the icing evenly on the surface of the roof and arrange the cookie pads in a checkerboard pattern. The icing should be thick, otherwise the pads will crawl down, they will have to be held for a long time. Liquid glaze can be mixed again with powdered sugar. Mask the uneven edges of the "tiled roof" by edging with glaze. From the top of the strainer, powder the roof with powdered sugar - "snowball".

  FINAL STROKE

  Icicles.
  Using a bag with glaze, make an imitation of icing: touch the tip to the edge of the roof, gently squeezing the bag - the glaze will drain, forming an icicle. Repeat the steps along all the edges of the roof and along the canopy above the front door.

  Yard.
  By gluing the "pebbles" with glaze, make a "fence". Install Christmas trees in the yard. You can make "drifts" - "pebbles" grease with icing and sprinkle with powdered sugar. Fantasize!

  This is what should end up happening:

  

  This is the gingerbread house we got:

  

• 
  

Gingerbread house dough
500g honey
2 eggs
500g sugar
300g margarine
50g cocoa
2 tsp baking powder
3 tbsp rum
1 tsp cinnamon
1 pinch each of ginger, anise, cloves, cardamom
vanilla, I took special bags for 1 kg of flour
zest from 1 lemon and 1 orange
1000 1250g flour

Dissolve honey, sugar and margarine over low heat, until sugar is completely dissolved. Remove from heat.
Then add eggs one at a time, stir. Add rum.
Mix all spices, cocoa and zest with flour (I mixed half the flour)
Then add the flour with spices to the honey-egg mixture and knead well (I added 1 kg of flour a little at a time).
Then approximately 150g was poured onto the table and kneaded on the table. The dough will turn out to be a lot and it will be very soft.
Put all the dough in a plastic bag and leave overnight in the refrigerator.
The next day, I took it out a few hours before baking, so that it was a little softer, I pinched off a piece directly from the bag, rolled it out and cut out the necessary figures. At 170 gr, about 15 minutes.

Gingerbread house

For the dough: 1000 g honey, 150 g melted butter, 3 eggs, 2 tbsp. tablespoons of grated lemon zest, 1 teaspoon of cinnamon, 50 g of cocoa, 300 g of rye flour, 100 g of wheat flour, 1 pinch of salt, 1 tbsp. a spoonful of rum, a little flour.
In addition: 2 egg whites, 400-450 g of powdered sugar, cookies, sweets, sugar balls, dragees, cotton candy, food coloring.
For glaze: 250 g of powdered sugar, 1 egg white, 1 tbsp. l. lemon juice.

Heat honey with 375 ml of water and oil, then cool a little and add eggs. Mix spices thoroughly with cocoa, rye and wheat flour. Pour honey with eggs into flour and knead the dough (it is better to use a mixer). Add rum. Knead the dough well, give it the shape of a ball, wrap in foil and leave for at least 1 day. Then roll out the dough to a thickness of 0.5 cm on a floured table and cut out the details of the house from it. Cut the squares cut out for windows in half to make shutters. For the fence, cut a strip 2.5 cm wide of any size and shape. Knead the remaining dough again and roll out at least 30 x 30 cm. You can also cut Christmas trees 8.10 and 12 cm high. Put the dough on a baking sheet lined with parchment. Baking temperature: 180 degrees C. Baking time: approx. 20 minutes. Small parts such as door, shutters, pipe and fence should be removed from the pan after 10 minutes. Let cool. It is better to collect the house the next day.

Make a drawing of the details of the house of the appropriate size. You can choose any architectural style you want. In addition to the details of the house, you also need a stand measuring at least 30 x 30 cm or the size of the baking sheet.
To do this, you must immediately postpone one-fourth of the test. Then combine it with the dough left over from the parts of the house, knead again and put in the refrigerator. Roll out and bake when the house pieces are removed from the baking sheet.
In addition, you can cut out a piece of the same size from thick cardboard and put the cake on it before strengthening the house (if you want to admire your house for a long time, strengthen all the details with thick cardboard. It should be glued on the inside with icing sugar or egg white. ).
First, all four walls should be glued to the stand. They must be connected to each other and stand firmly on the stand. When the icing is completely set, generously grease all sides of the roof parts with it and carefully reinforce them. In addition, it is necessary to assemble the pipe and fix it on the roof. Cotton candy will serve you instead of smoke. Decorate the shutters with various sweets and stick with sugar icing. Lubricate the perimeter of the roof liberally with icing sugar and sprinkle with sugar balls. Decorate the roof with cookies and sweets. Attach the door. For Christmas trees, beat the egg white, add 150-175 g of powdered sugar and green food coloring. Cover the Christmas trees with this glaze and sprinkle with colored sugar balls. Glue the house, Christmas trees and fence to the stand using glaze.

Sweet Smak, №12, 1996

for one house with bells and whistles.
Compound
for the test (the test can be prepared 1.5 norms to be enough for the fence and the base for the house)
honey - 100 g,
sugar - 50 g,
butter - 50-60 g,
vanilla sugar - 1 teaspoon,
ground cloves, cardamom, cinnamon - a small pinch each,
egg - 1 pc,
flour - 250-280 g,
baking powder - 1 teaspoon
for glaze (glaze needs to be prepared 2 times)
egg white - 1 pc,
powdered sugar - 0.5 cups,
lemon juice - 1 tbsp. the spoon
for decoration
colorful dragees,
colored toppings for cake
Cooking

Put honey in a small saucepan, add sugar, vanilla sugar and butter.
Heat honey with sugar and butter over low heat, stirring occasionally, until the mass becomes homogeneous.
Remove from fire and cool.
Add spices, egg to the honey-oil mixture and mix well.
Mix flour with baking powder and gradually add to the honey-oil mass.
Knead the dough, roll it into a ball and put it in the refrigerator for 2 hours.
Cut out blanks for a gingerbread house from thick paper:
For the roof, a blank 11x12 cm (2 pieces);
For the side walls, a blank 6.5x10 cm (2 pieces);
For the facade, the blank is 14x10, while the height of the wall is 6.5 cm (2 pieces).
You also need to make a pipe from the dough.
* You can cut out several Christmas trees and a fence from the dough, which can be used to enclose a gingerbread house. You can also cut out a rectangular (square) base on which you can install the house. If you decide not to bake the base, then the house can be installed on a cardboard base or on a large tray.
Roll out the finished dough into a layer, 07 mm thick, put the blanks on the dough and cut out the corresponding parts of the house from the dough.
Cover a baking sheet with parchment paper, lay out the blanks, lightly sprinkle with flour and bake at a temperature of ~ 180 degrees C for 10-12 minutes (do not overdo it).
* if you wish, you can cut windows and a door on the side walls and on the facades (although it is not necessary to cut it out, you can just paint the windows and the door on the house with glaze)
Cool the finished blanks of the house.
Prepare the glaze: beat 1 chilled protein, gradually add 0.5 cups of powdered sugar and 1 tablespoon of freshly squeezed lemon juice.
Fill a pastry bag with icing, and using a nozzle with a small hole, circle the contours of windows and doors with icing, and you can draw tiles on the roof.
When the icing thickens a little, but has not dried yet, you can decorate the house with various multi-colored sprinkles, slightly pressing them into the icing.
* you can decorate with icing a fully assembled house
Leave the products to dry a little and you can start assembling the house.
Apply a thick layer of glaze to the lower and side parts of the facade using a nozzle with a large hole and place the facade on the base (tray or cardboard).
Then, apply a thick layer of glaze on the bottom of the side wall and place it next to the facade - press the blanks with your hands and hold a little until the blanks are slightly fixed.
In the same way, install another facade and side wall, applying glaze to the sides and bottom of the blanks and leave to dry.
* for greater stability, the blanks can be supported with toothpicks so that the house does not fall apart until the glaze dries (the glaze will dry about overnight)
The next day, make a new frosting with 1 egg white and install the top.
First, put one part of the roof on the glaze layer, press it with your hands and fix it with toothpicks.
Then put the second part of the roof and also secure with toothpicks.
Fill the joint on the roof with a thick layer of glaze.
Also, with the help of glaze, install Christmas trees and a fence, attach the pipe to the roof.
Leave the house until the glaze is completely dry.
Sprinkle the finished house with plenty of powdered sugar and various multi-colored sprinkles.
* you can light a small candle in the house, but it is better to do it for a very short time, as the gingerbread starts to burn

here is a site http://lebkuchenhaus-selbst-backen.alphamama.de/

Halloween Gingerbread House http://www.i-mockery.com/halloween/bag/halloween-cookie-
house.php

how to decorate windows

Gingerbread winter wedding

Bride and groom

Recipe from Daria Tsvek's book "Good evening" (holiday recipes). 600 gr. flour, 1 tsp. soda, 150 gr. margarine, 2 eggs and 2 proteins, 200 gr. sugar, 150 gr. honey, 1 tsp cinnamon with cloves. Knead the dough and refrigerate overnight. Here is my first house from this dough.

I do this: first I sift the flour, add soda, mix, add margarine cut into pieces, cut everything with a knife so that everything mixes well. Separately, I beat the eggs and sugar in a bowl. I take honey, melt it in a water bath, give cinnamon and cloves and mix with eggs and sugar. Then I pour all this masa into flour and knead the dough. You need to knead for a long time until an elastic mass. I grind 3-4 cm with baking, I make gingerbread cookies with cuttings and bake at the same time. 180 - 200 C. (I bake for 7 - 10 minutes and control it so as not to dry out.) It is better to draw with icing when the gingerbread is very warm, then it dries faster.

Here's another idea

I saw on TV how one guy made a gingerbread carousel ... so she could actually spin around her axis

Gingerbread dough. honey dough

Depending on the content of honey, gingerbread dough is divided into honey, sugar-honey and sugar. When preparing sugar dough, sugar and water are brought to a boil, the foam is removed, mixed with butter and cooled. All other ingredients are added to the cold syrup. Honey, on the other hand, is not boiled, because honey loses its aroma when boiled.
Depending on the method of preparation, gingerbread dough is divided into custard and raw. Custard gingerbread is stored for a long time and remains soft, while raw gingerbread quickly stale.

To prepare the dough in a raw way, you need to mix honey, softened butter, eggs and spices. Beat and only after obtaining a homogeneous mass, mix with flour and baking powder. The dough will be pretty tough. The temperature of the gingerbread dough should not exceed 20 degrees.

To prepare the dough in the custard method, honey, sugar and water must be heated to 70-75 ° C, add some of the sifted flour and spices. Cool the dough, add eggs, baking powder, flour, and knead the dough. The dough is quite soft. The choux pastry oven is necessary immediately, otherwise the gingerbread cookies will not turn out soft, airy.

The peculiarity of gingerbread dough is that it is very fragrant. When honey is included in its composition, additional flavors are not required. Dry spices are added to sugar and sugar-honey dough: allspice, coriander, cinnamon, cardamom, nutmeg, cloves, star anise. In addition to spices, nuts, candied fruits, orange and lemon zest add flavor to gingerbread and a peculiar aftertaste.

Steep gingerbread dough is baked on a baking sheet without oil, soft - on greased.

Small and thin gingerbread cookies are baked for 5-15 minutes at 220-240 ° C, thicker ones made from tough dough - the same time, but at 180-220 ° C.

Source: A. Seleznev "Confectioner's Bible"

The most elegant and beautiful gingerbread houses in the Czech Republic and Slovakia, but with a classic white design, but colorful in other countries.
Girls, remembering that "the sleigh must be prepared in the summer," so, I'll come to you with sleigh For two weeks I "traveled" all over Europe, and came to the conclusion that the most elegant and beautiful gingerbread houses are in the Czech Republic and Slovakia, but with a classic white design, but colorful in other countries.
These are the houses that I could not pass by. (I went into each)

More houses:































Christmas trees for such, and not only, houses:






































Patterns of sleigh and deer






























Summer and Easter gingerbread houses(from internet) Easter ideas








And these are from our site (I don’t remember from whom)

MK for painting gingerbread/ translation from Slovak our llarisa/
For the manufacture of cornets, use only real cellophane. The ideal size is 10x12cm.

Bend this piece along the long side in half and fold the cornet. Just wet the top and stick it on.

Fill the cornet with fondant, and gradually fold the open end until the contents inside are completely filled.

We bend both ends to the middle, cut off the tip of the cone and we can start decorating

Fill a small garnish bag with well-blended fondant and snip off a corner.

Squeeze out individual lines so that they do not smear on the surface of the gingerbread, but lie freely on it.

Fill the prepared grid with separate dots according to the drawing on paper. Don't forget to count carefully.

"Fluffy" glaze:
1 protein
180g well sifted powdered sugar
Lemon juice
1 flat spoon of starch.
Mix all ingredients thoroughly in a bowl. The consistency should be such that it can be written on. For its application, Pani Petrova uses a classic cellophane cornet. Once dry, starch fudge is airy and looks like whipped cream.
gingerbread cookies cookie recipe
Patterns for Christmas cookies

2 tablespoons spice mixture for gingerbread (cinnamon, cloves, anise, star anise)
If you want a dark dough, 2 tablespoons of cocoa.

Mix all bulk products well and sift through a sieve. Add eggs, honey, butter and mix well. The dough should be soft. Leave it wrapped in cling film for 24 hours. Then take a third of the dough and knead again. Roll out approximately 2-3mm. With a mold or otherwise, cut out different figures. Spread on a baking sheet at a distance of 1 cm. We bake in the oven at a temperature of 180 for about 5-8 minutes. Lay out on a flat surface after baking. While still hot, brush with beaten egg.

Protein glaze:
1-2 proteins
sugar powder approximately 300 gr,
half a teaspoon (tea) of lemon juice.

Remove all impurities from the proteins, sift the powder twice through a fine sieve and add half to the proteins. Knead with a wooden spoon and gradually add the rest of the powder. Stir until it thickens to a very thick honey. At the end, add half a teaspoon of lemon juice and mix. Fill the cornet, cut off the tip so that there is a small hole and decorate. If the icing is liquid - add powder, if thick - protein and knead again.
I wish you success in cookies and decoration according to my recipe. I greet you and wish you a pleasant day.
Vera Boynkova

From myself I can add a little, the glaze is made at once of two types - liquid and thick. With thick icing, a contour is made along the edge of the cookie (along the upper plane), if there is a hole inside the cookie, then around the hole. Get the sides. Liquid glaze is carefully poured with a spoon within the sides. We let it dry, then with a thick glaze we draw a lace ornament on the dried layer. And it will turn out such a miracle as on the previous page. The degree of density of the glaze - only empirically, starting from the main recipe (thick).

We think it's time for a new lesson on what kids (including site admins) love to do during the holidays right after the New Year. We will find out with you how to draw a gingerbread house step by step to immediately eat it! You will be able to decorate your gingerbread house not only with gingerbread, but with all your favorite sweets and your favorite candies in various shapes and sizes. The ones we used are our favorites - Skittles, lollipops and candy sticks. Traditional types of sweets for any occasion are chewing gum and ice cream. You can stuff your sweet gingerbread house with whatever you want this winter Christmas time! let's start draw a delicious gingerbread house right now.

Step 1.

The first thing you will draw is the shape of a simple round house. Draw the slopes for the roof and then also add a circle for the big lollipop.

Step 2

Start drawing the roof with icicle glaze details. The icing drips onto the ends of the roof in the same way that regular icicles do. Add a little candy to the roof.

Step 3

Now draw a pipe like ours, and add sweet striped candy sticks to it. A few more candies will come in handy on the pipe and roof.

Step 4

Now let's finish the roof of the gingerbread house. Add some Skittles or Bubbles to cover your roof and complete the sweet round window.

Step 5

Step 6

Draw yummy balls along the base of the house, then draw the door and frosting on it at the very top. Add more candies above the door, and draw stripes on the supporting pillars of the house.

Step 7

All that's left to do is draw the curved path that leads to the front door, and then draw the whirlpool shape of the lollipop on the lawn of our sweet holiday dream home. Erase the mistakes and extra guide lines.

Step 8

Depending on how your gingerbread house was decorated, your drawing should turn out sweet and beautiful to the envy of all friends and girlfriends. You definitely know and are able how to draw a sweet gingerbread house step by step. And we just have to paint it in colorful, juicy, bright and mouth-watering colors of sweets and lollipops!