The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.
There were 2 recipes provided for this challenge - I chose Y's recipe for the gingerbread and used a simple sugar syrup for assembling.
Preparation Time for Y's Recipe: 5-10 minutes to mix the dough, 2 hours to chill, 5 minutes to roll, 10 to cut and 15 minutes to bake. Estimated 4-7 hours from start to finish including chilling.
Stand or handheld electric mixer (not required but it will make mixing the dough a lot easier and faster)
Cardboard cake board or sheet of thick cardboard
Foil, if desired
Small pastry brush (optional)
Piping bag with small round tip, or paper cornets if you're comfortable with them
1. Everything needs to be edible - no glue or inner non-food supports allowed.
2. You must bake the gingerbread yourself, whichever recipe you choose. No graham cracker houses please!
3. You must use some sort of template. If you don't use ours, take a picture or link to what you do use in your final post. It doesn't have to be super technical - Anna didn't even measure hers, she just cut out shapes from parchment and made sure the edges matched up.
4. Your house must be able to stand on its own. If you want to go adding balconies with candy stick buttresses or whatever go right ahead, but the main house itself must be free-standing.
Variations: You are welcome to use either recipe we tested, depending on your taste or what is available where you are.
Obviously, you are also allowed to use any sort of candy or sugar decorations you wish. You can even make your own candy to decorate the house! You may give your house any theme you'd like - you don't have to stick to the traditional Christmas house. We are providing a rough template but feel free to find or make your own (there are a lot of great books out there with tons of fun blueprints and ideas). Some books you may want to check out:
Gingerbread: Things to Make and Bake by Teresa Layman http://www.amazon.com/Gingerbread-Things-Make-Teresa-Layman/dp/081093367...
How to Build a Gingerbread House: A Step-by-Step Guide to Sweet Results by Christina Banner http://www.amazon.com/Build-Gingerbread-House-Step-Step/dp/0981580610/re...
Gingerbread Houses by Christa Currie http://www.amazon.com/Gingerbread-Houses-Christa-Currie/dp/0385472676/re...
The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes by Susan Matheson and Lauren Chattman http://www.amazon.com/Gingerbread-Architect-Recipes-Blueprints-American/...
Gingerbread Houses: Baking and Building Memories by Nonnie Cargas http://www.amazon.com/Gingerbread-Houses-Baking-Building-Memories/dp/087...
Scandinavian Gingerbread (Pepparkakstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas
1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]
1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.
2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.
3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.
4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]
5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.
2 cups (400g) sugar
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.
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