There is absolutely no knitting in this post. It will come as a surprise to some that I do things other than knit, but the blog is a distorted view of my life because knitting is all that you see here. I don’t deny that I knit a lot but it is not all of my day (I wish). I do not blog my laundry or the ironing heap, the massive seasonal clearance of the dresser, the supervision of the homework or the cleaning out of the freezer (I lie about the last thing, I should have done it months ago but I’m still procrastinating). Today we are not knitting but baking.
This gingerbread house graced the entrance to the restaurant in the German hotel that we stopped in last year. The six year old boy is included for scale more than anything else but it does mean that the photo contains some knitting, the hat (for Kath who asked about it (rather than any other Kaths that didn’t), the Tannenbaum hat pattern is here, for $4 Deb will email you the pattern and you can print it off at home). As usual, click on the photos to make them bigger.
Compare and contrast this house with the one above. This is the second ever gingerbread house that I’ve helped make. The first one came straight out of a food magazine and I followed the directions to the letter. It wasn’t a mansion like the one above but it still wasn’t so much of a house as a six unit apartment block. Snow White and the boys could all have had separate rooms with a granny annex for the visiting prince. I think that I threw most of it away because there is only so much gingerbread that a family can eat, especially at Christmas time when there are other goodies around. This time I made it up as I went along and ended up with more of a gingerbread shed. It was a much better gingerbread recipe, it tastes exactly right and it turned out to be structurally sound too.
Recipe:(educational activities – reading, weighing, mixing, rolling, washing up if you’re lucky)
12 oz plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
4 oz butter, diced
6 oz soft brown sugar
4 tbsp golden syrup
1 beaten egg
Sift dry ingredients together, rub in butter (or whizz it all up together in the food processor). Stir in the sugar. Beat the syrup into the egg, stir into dry ingredients. Mix together into a smooth dough.
This will make enough gingerbread to make a reasonably sized house and about a dozen small biscuits. Make the templates for the sides, roof and end walls from paper (you can be educational and use child labour). Small is good because then it takes less decoration and the roof won’t need internal bracing. If you don’t use the same template for the roof and walls then clearly mark which is which. Check that the thing looks right by holding the papers together in their final positions. It is easier to assemble if the roof overhangs the side walls and obviously the steeper you make the slope of the roof the more challenging it is going to be to get it to stick in place (educational activity – design and function, consideration of the probability of snowfall in the average kitchen, structural strength of chocolate). Roll out the gingerbread to about 1cm, cut around the templates and transfer to a greased baking tray. Important, skip this part at your own risk. Once you have the pieces on the baking tray, put the paper template over them and use a knife to encourage the gingerbread back into the right shape. It will have distorted when being transferred to the baking tray and the chances of it being square are slim. You cannot block it into shape once it has cooked. (Needless to say I forgot this but if I can’t be a good example then at least I can be a terrible warning) Bake for 12 minutes at 190c and leave to cool slightly on the tray before transferring to a cooling rack. It will be very soft when it comes out of the oven and if you lift it straight away it will break. When cool and hard the fun begins. If it’s broken all is not lost, join it on the back with your glue of choice and a biscuit. If it’s a really bad break Garibaldis are the answer.
Sticking it all together does need some parental involvment. Glue it together either with melted chocolate buttons spread with a knife, icing from a piping bag or an icing pen. To get the sides to fasten together is the tricky bit especially if you missed out the important part in the cooking process and are consequently struggling with constructing a building that does not possess a right angle. Using joining blocks makes it much easier, we used Smartie squares but wafer biscuits or anything else that is rectangular in cross section will do. Glueing the walls to the block rather than to each other gives a larger surface area and a better join. It’s best to wait for the walls to dry before adding the roof, I did have to resort to toothpick bracing while the chocolate set because the roof panels kept sliding off. Once the building work is done the decoration can be turned over to the juniors. Icing pens are really useful here, as are a load of Smartie Halloween leftovers. We did the roof in mini marshmallows last time and that was very effective, I did want to go for a log cabin with chocolate fingers stuck to the walls this year but I was overruled.
Hansel and Gretel are covering up a really big icing splodge on the wall but I suppose now that they will have to feature every year. Again, these are done with icing pens, you buy them in sets of four colours and we’ve used them as edible glue in several different projects. If you make the leftover gingerbread into men you can use the pens to draw on the features.
Our house was built without the necessary planning consents and the demolition team was sent in. It has now been dismantled, to be eaten over the course of the next few weeks. Due to improper planning the cashmere/silk shawl has also been dismantled although I am planning on rebuilding that in mohair at some point.