Friday, 21 December 2012

Gingerbread House preparation

Did I mentioned I just love baking? As the occasion is just grand, I decided to try to make a Gingerbread House for a decoration this year.
I have just the right recipe for a ginger breads puffy dough, but it needs a specific gingerbread spices mix you can buy in polish shops. The one I used looks like this, if they don't have it, just ask.

The recipe:

0,5 kg  flour for baking
20 dag  liquid honey
20 dag  icing sugar ( I prefer to use soft light brow sugar )
12 dag butter (melted)
1 teaspoon of baking soda powder
1 packet of spices mix for ginger breads


Firstly you need to sieve flour with baking soda, then add honey, sugar, melted butter and kneed this dough until glossy. If the dough is too sticky, you can put it to fridge for a bit, but it suppose to be enough soft to roll on the table without sticking to it. If so, you can add some flour underneath and roll on baking paper about 0,5 cm thick. The dough rising in the oven so if you are using cutters, remember to place the ginger breads wit some distance form each other. If you are doing some fine details, the same, bare in mind the dough rise and grow in the oven.

Bake at 180 degree for about 10-13 min until golden, leave it to cool down on the tray for a bit, and
then move it to the flat surface to cool down completely. Ginger breads when moved straight from the oven are very soft so you can make a holes then if you are planing to hang them on the Christmas Tree. I use other side of the paint brush, or a straw to do so. When cool down, become very hard, but after a few days changing to soft again.

Here are some of my attempts:

and The Ginger Bread House before baking :

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