crospoint.blogg.se - Hgtv log cabin gingerbread house template

If you don’t have any golden syrup you can use treacle in it’s place. Just 20 minutes in the fridge should do the job. Webtips for making this easy gingerbread men recipe for kids. This recipe makes over 3 dozen cookies, but be careful, they’ll disappear quickly. Adhere wreath to the left of the door using royal icing.Websugar cookies and gingerbread might be the classic christmas cookie recipes, but you can never go wrong with a crowd favorite like peanut butter chocolate chip. Press confetti sprinkles into the wreath for decoration, if desired (Image 4). Lightly coat the circle with water and sprinkle over green sanding sugar (Image 3). Cut a 3-inch round piece of chocolate fondant, and then cut out a 1 1/2-inch circle from the center using the large end of a piping tip or a bottle cap (Image 2).Adhere piece to the right of the door using royal icing. Create crisscross windowpane impressions with the back of a knife (Image 1). Cut a small arched window, about 3/4 x 1 1/2 inches from a piece of chocolate fondant rolled to 1/4-inch thickness.Place piece on top of the door adhering with royal icing (Image 4). Cut in half and press lines radiating from the center with the back of a knife (Image 3). Cut a 1 1/4-inch-diameter circle of chocolate fondant rolled to 1/4-inch thickness using a large end of a piping tip or a bottle cap.Adhere the door onto a long side of the house using a dab of royal icing (Image 2). Press a dragee into the piece to one side for a "doorknob" (Image 1). Cut a 2 1/2 x 1 1/4-inch piece of red fondant that has been rolled to 1/4-inch thickness, and serrate with a toothpick or the back of a knife.Use the back of the knife again to create vertical lines for "shingles" (Image 5).

Coat the roof with royal icing (Image 3) and press on the chocolate fondant pieces (Image 4). Make lines in the pieces using the back of a knife, at about 1/2-inch intervals (Image 2). Reuse the roof templates to cut two matching pieces.

Roll chocolate fondant between two sheets of wax paper (Image 1).

Cover the front, back and sides of house with icing using a small offset spatula (Image 3).

Place 1 cup royal icing in a bowl and stir in light blue food color until a consistent color is achieved.

Hold until set, about 2-3 minutes (Image 2).

Coat the under edges of the roof pieces with the melted candy (Image 1) (reheat in the microwave if candy sets) then place them, angled, on top.

Coat the remaining front/back pieces and short ends with candy melt and position between the side pieces on the open end.

Hold the pieces in place for 2-3 minutes, or use a tall tumbler as a prop (Image 3). Attach a side piece on either side, butting the short ends against the candy-coated short ends of the front piece. Coat the short sides of a front/back piece with candy melts using a spoon (Image 2).

Gather the gingerbread pieces (Image 1).

Stir well until mixture is melted smooth and no lumps remain.

Warm candy melts in a heatproof bowl in the microwave at 30-second intervals.

This will ensure the pieces fit together perfectly when assembled.

Remove from the oven and re-cut the gingerbread pieces using the templates and a sharp knife (Image 5).

Bake one sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes.

Use the Cape Cod house template to cut pieces from the gingerbread dough (Image 4), and transfer to prepared sheets, spacing two inches apart.Working with one disk at a time, roll out dough between two sheets of waxed paper to 1/4-inch thickness.Line two baking sheets with parchment paper (Image 3).Position rack in center of oven and preheat to 350 degrees F.Wrap disks separately in plastic and chill until firm, at least 4 hours. Form each half into ball and flatten into disk (Image 2). Gather dough into ball and divide in half.Add flour mixture and beat on low speed just to blend (Image 1).Reduce speed to low and beat in vanilla.Add egg and beat until well blended, about 1 minute.Add molasses and beat until fluffy, about 2 minutes.Beat butter in another large bowl with an electric hand mixer at medium speed until smooth and creamy, about 2 minutes.Sift flour, ginger, cinnamon, baking soda and salt into large bowl.