Ginger cookie houses have their origin in Germany. In the fifteenth century, cookie figurines with gingerbread were very popular. Each time the bakers made more elaborate shapes and had appropriate molds to give beautiful shapes to their figures. German emigrants spread throughout the rest of Europe these figurines. However, it was not until the nineteenth century when one step was taken and the Jengibre houses began to be elaborated, all made by important German artisans. It is said that these houses were inspired by Hansels famous story. The houses were made during the weeks before Christmas day, an activity that quickly became some of more popular traditions of this holiday. From Europe it passed to America, where it is very popular to hold contest of jinger houses. In recipes, we propose to make your own ginger house. To do this, we have prepared a very detailed step by step so that it goes well even if you do not have much experience. The only recommendation is that you follow the steps to the letter and let each part be dry before starting to hit the next. With this, you already have the keys to know how to make a ginger house for Christmas.
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| Ingredients to make ginger house: |
| 125 grams of softened butter 75 grams of ground panela or brown sugar 50 grams of honey 1 egg 300 grams of flour 1 tablespoon of chemical yeast 1 teaspoon of spices for spice bread for the glaze :: 200 grams of sugar glas 4 drops of lemon juice 1 egg white | To decorate :: 1 tablespoon of white sugar balls 1 teaspoon of sugar glas 1 pinch of edible glitter |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make ginger house:
1. Put the softened butter in a large bowl along with the panela and honey. Beat well.
Trick: You can do it with a kitchen robot, electric rods or a hand electric blender.
2. Add the egg and mix. It is very important to integrate each ingredient well before adding the following so that the mass of the ginger house is perfect.
3. Save the flour with yeast and mixture of spices directly on the dough. Once sifted, also pour the spices remains that are in the sieve.
Trick: For spice bread we have used ground cinnamon, ground ginger, ground nail, ground nutmeg and ground black pepper.
4. form a homogeneous and malleable dough with your hands. Make a ball, cover it with film paper and let it rest in the refrigerator 1 hour.
5. While the dough cools, draws the pieces for the ginger house on baking paper. These are the measures that we have used for the photo, but you can make it bigger following the proportions. Cut the pieces.
6. Once cold, slightly flour a work surface and extend the dough. Cut the dough pieces with the help of the template. To cut the edges well you can use a smooth wheel to cut pizzas, it will be comfortable to cut the pieces with it.
7. Do not very large rectangles for the window and the door. In this way, your ginger cookie house will be much more real.
8. Press the oven at 180 ºC. Forage a tray with baking paper and put the pieces of the house on it. We recommend that with the dough you have any extra piece in case any during the assembly. Bake with heat up and down for 8 minutes or until they are slightly golden.
9. Let the pieces of the ginger house on a rack cool.
10. While the pieces cool, prepare a quite thick glaze. To do this, in a bowl, sift the Glass sugar, add a few drops of lemon juice and very little amount of egg white, mix until you get a thick glasa that does not drip. If the glasa is drying as you are using it, you can add a little more clear, but always leaving it thick.
11. To start riding the ginger house, take one of the front of the house along with the sides, put them well with glasa and paste them, holding them with their hands and making a small pressure. Be generous with the glasa inside the house, because it will not be seen once. When you see that they hold themselves, you put them in the fridge to compaccate well. Throughout this process it is very important that it dries well every part so that the house is not broken.
12. hits the other front face of the house with the glasa and repeats the same process of letting dry and putting in the fridge.
13. Now its time to put the roof. Paste a wing with a good layer of glaze and hold it with your hands so that it is small. Then, put the ginger house in the fridge ..
14. Put a stop just below the roof so that it does not take off through the weight when the little house in the fridge. In this case, we have used a cork cap.
15. Paste the other wing of the house roof. Grave the house on the side that is already dry and let it finish drying in the fridge.
16. Finally, glue the door and the window with more glasa and let it dry by placing the little house on the back.
17. Make sure the ginger house is well dried to start decorating. At this time, the Glasa may have dried a little, so you can revitalize it with a little clear. Remember that the Glasa has to be very thick and without dripping. Put the glasa in a pastry bag with a very fine round nozzle and draw the roof. To be better for you, do a test before on paper. Draw three waves and in the next batch draw two.
18. Return with a batch of three waves and two to complete seven batches, as seen in the image.
19. Draw the window and door contour. Give some small touches of glasa through the roof joints and where you see that it is necessary to finish off the details of the house. Put a Glasa droplet at the door and place a white sugar pearl to simulate the knob.
20. Paste some white sugar pearls by the roof, by the edges of the walls and above the window. Sprinkle sieved glasses and a bit of edible glitter everywhere. You already have your ginger house.
21. Although the recipe for the homemade ginger house is long and requires a certain morning, you have already been able to verify that it is not as difficult as it seems. As we say, the trick is to let each part be dry before paste the next. This house is ideal for decorating the table and, of course, to eat during tea time. A cinnamon tea is, without a doubt, one of the best options. .
