December 3, 2010 at 10:01 pm #253863
My wife being Norwegian doesn’t think its Christmas unless we have a Gingerbread house, which is perfectly fine with me (especially if it takes a few goes to get it right) 😛 So she made one using her Norwegian recipe, however after about 24hours the house fell down :ohmy: The Gingerbread had soften, walls buckled, and down came the house. :silly:
Has anyone here successfully made a house that doesn’t absorb the moisture in the air and become limp? This time of year in Norway its cold, snowing and has an air humidity level of around 0% so her recipe works fine, but here it ends in disaster.December 4, 2010 at 9:44 am #484261
I made a gingerbread house at church on Friday night…The humidity here was close to 100% with a fog with 10-50m visibility and rain….
It’s still standing Today (Sunday) although it is starting to get a wee bit soft on the outside. Mind you the board the house is on is balanced on two desert bowls turned upside down in a baking tray of water! To prevent the ants helping themselves. 😀 Also yesterday was hot and steamy…
I’ll see the lady who made the gingerbread for us on Tuesday, I’ll post the recipe for you then if no one has beaten me too it!!
Lizzy :cheer:December 5, 2010 at 11:30 am #484262
Thanks Lizzy, looking forward to it 😀December 5, 2010 at 12:21 pm #484263
Hi Ashram, I’ve made them before at this time of year and have found that if you wrap them in cellophane and I’ve put it in a display cupboard they last just fine, hope it helps.December 5, 2010 at 7:23 pm #484264
This is the recipe we use-
6 cups of Self Raising Flour
250g of butter soft
1 cup dark brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon finely ground pepper
1 ½ teaspoons salt
2 large eggs
1 ½ cups of CSR treacle
Place flour in a LARGE bowl (I use a big saucepan because I don’t have a big enough bowl)
Cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and treacle.
Add the flour mixture and mix until thoroughly combined. Divide dough into thirds and wrap in glad wrap. Chill at least one hour (I usually leave it overnight but an hr is fine).
Heat oven to 180c. On a very well floured surface roll out dough to at least 6mm. cut into desired shapes. Place on glad bake and place in oven for 12-15 minutes (usually find it is 15 but every oven is different). The gingerbread should be firm in the centre but not darker around the edges.December 7, 2010 at 3:49 pm #484265
Awesome thanks 🙂 The recipe is similar to the one we used except yours has eggs, which will probably give a stiffer mix so we’ll give it a go.
Thanks again.December 8, 2010 at 9:44 am #484266
I’m sorry I haven’t been able to help with the recipe. My friend who has the recipe is trying to cope with 3 sick children under the age of 6 and I’m loath to put pressure on her for the recipe. SHe knows I want the recipe, but yeah…I’m not going to aggravate her any more than she already is…
I do know the other ladies at the gathering used a much softer gingerbread recipe and her house fell apart immediately, the “bread” was too soft. seems the trick is to cook the gingerbread to as dry and as hard as you can without burning it..:D
Interestingly enough my house is still standing, despite all the moisture in the air, we’ve had rain all week like most of SE Aussie and it is starting to go soft now…
I’d try Lindychook’s recipe…and see how it goes, if I do get the recipe before Christmas, I’ll post/PM you the recipe.
Lizzy :cheer:December 8, 2010 at 10:10 am #484267
No problem Lizzy, I hope your friend and kids are doing much better very soon.December 8, 2010 at 10:26 am #484268
this is the recipe that I used. I admit that I haven’t made a house yet, but was thinking of making little ones, individually, for friends and family? I think I would definitely have to wrap them however.
Good luck everyone with your houses etc. 😀
You must be logged in to reply to this topic.