Gingerbread Birdhouses Recipes

Steps:

• Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
• Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
• With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
• In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
• Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
• When ready to bake, heat the oven to 350 degrees.
• Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
• Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
• Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
• Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

Steps:

• Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
• Preheat oven to 375 degrees F.
• Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
• Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
• Bake at 375 degrees F for about 15 minutes until dough feels firm.
• Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
• Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
• Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
• Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
• Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
• Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

Steps:

• Make the basic gingerbread house cookie dough
• Melt the shortening and butter together in a medium saucepan. Let cool.
• Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight.
• Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
• Cut the pieces:
• Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
• Thicken some royal icing:
• Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
• Put up a wall:
• Pipe a generous amount of royal icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly onto the base. Use a box or can to help support the walls while they dry.
• Put up other walls:
• Pipe royal icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
• Attach the roof:
• Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe royal icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
• Decorate:
• Fit tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.

Steps:

• For the gingerbread birdhouse: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, granulated sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1-inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes.
• Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100-percent on letter-size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Use a 1 1/2-inch circle cookie cutter to cut the hole for the door opening into one of the tall walls. Stack panels on a cookie sheet and chill 45 minutes to set.
• Preheat the oven to 350 degrees F and position the oven racks so they are evenly spaced.
• Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight.
• Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall of the base 3/4 inch from one edge. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof.
• Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours.
• Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with the icing and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy.
• Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.

Steps:

• Preheat oven to 350 degrees F.
• For the cookies: In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream butter, shortening and sugar with a hand mixer. Add the cream cheese and the mix until smooth and creamy. Add the eggs 1 at a time and blend until fluffy. Slowly add the flour and mix until dough is combined. Turn out onto floured board and knead until dough is smooth. Divide dough into thirds and roll out to 1/4-inch thick pieces. Cut out shapes with sharp knife or dough cutter and transfer to a greased parchment lined cookie sheet. Crush candies in a baggy and spoon into cutouts. Bake in the oven for 18 to 20 minutes or until edges are slightly browned and candies are thoroughly melted. Let cool on cookie sheet. Decorate with Royal Icing.
• For the icing: In a large mixing bowl, combine the meringue powder and sugar. Gradually whisk in 1 tablespoon of water at a time until icing has a creamy texture. Use the icing as a glue to assemble the houses, as desired.

Steps:

• Heat the oven to 200C/180C fan/gas 6. For the gingerbread, melt the butter, sugar and syrup in a pan over a low heat. Combine the flour, bicarb and ginger in a large bowl, then stir in the wet ingredients to make a stiff dough. If it's dry, add a drop of water.
• Roll out the dough on a sheet of baking parchment to the thickness of two £1 coins. Cut out sections of the house, so you have two side walls, a front and back wall, two roof panels, a base and chimney pieces. Find our template here.
• Bake for 15-18 mins, or until firm. To ensure the pieces fit together, remove from the oven three-quarters of the way through baking, then use the templates again to trim the excess. Return to the oven to finish baking, then leave to cool completely.
• For the decorations, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave in short bursts. Spread some over the front and back panels using a palette knife, starting from the bottom and working up. Attach the biscuit sticks to the chocolate, snapping them to fit, for a log cabin effect. Leave to set for at least 1 hr. For the perch, snap the candy cane into a 3cm piece at the hooked end, then stick to the front panel with more chocolate. For extra support, cut a chocolate finger to fit and stick upright beneath the candy cane to look like a wooden post. Leave to set overnight, propped against a can.
• For the royal icing, beat the sugar, egg whites and lemon juice together in the bowl of a stand mixer or using an electric whisk until stiff and smooth. Add a little water to loosen, but don't make it runny. Cover the bowl with a damp tea towel so it doesn't dry out.
• Next, decorate the two side walls. Colour 2 tbsp of the royal icing yellow using food colouring, then loosen with a drop of water. Spoon into a piping bag fitted with a small round nozzle. Loosen another 2 tbsp royal icing with a drop of water and spoon into a second piping bag, then snip off the end. Pipe three half-loops across the tops of the side panels using the plain icing to create a string, then stick on sugar-coated chocolate balls for lights, alternating the colours. Pipe windows and panes using the yellow icing, then pipe a line beneath the windows and stick on a piece of biscuit stick for a ledge. Leave to dry for 30 mins.
• Spoon another 100g royal icing into a piping bag and snip off a large 5mm hole. Put the base panel on a cake stand or plate. Pipe a line 2.5cm in from the back edge and attach the back panel. Repeat with the other wall panels. Gently push 25g white fondant icing into each corner at the base for extra support, then pipe more royal icing along the inside joins from top to bottom. Place mugs around the house so the handles press into each wall for support. Leave to set for 1-2 hrs.
• Make a robin using brown, red and yellow fondant, rolling small balls of white fondant for the eyes and drawing on pupils using the pen. Make Santa's legs with red and black fondant, and a snowman using some white fondant (attach biscuit stick arms, then decorate with small pieces of black and red fondant for mittens), presents in various colours and white fondant snowballs. Spoon another 2 tbsp royal icing into a small piping bag fitted with a small star nozzle. Use to pipe a hat brim and pom-pom on the robin, then pipe trim on the hem of Santa's trousers. For the wreath, roll out 100g green fondant and stamp out a 6cm circle using a biscuit cutter, then stamp a 2cm circle from the middle. Snip around the edge using scissors for a pine needle effect, then roll small red fondant balls and stick to the wreath.
• Once the house is dry, attach the roof panels with more royal icing. The angle is steep, so you may need to hold these in place for a few minutes while they set. Leave to dry completely, ideally overnight.
• Stick the four chimney pieces together with royal icing in the same way you made the walls. Leave to set for 1 hr. Re-melt the chocolate and paint some onto the chimney. Attach some biscuit sticks, breaking to fit until the chimney is covered, then attach the chimney to the house using more royal icing. Leave to set for 30 mins. Roll out 200g green fondant and cut out 100 small circles using a piping nozzle. Brush edible glue over the roof and attach the green circles. Use more glue to attach the chocolate buttons on top.
• Fill a piping bag with more royal icing, snip off a 5mm hole and pipe 'snow' over the roof and window ledges, pulling away along the roof edge and chimney to create icicles. Affix the wreath, robin, snowman, Santa's legs, presents and snowballs using royal icing. Leave to set for 1 hr. Will keep on display for up to two weeks.