Part One - Making Gingerbread.
Patience and more patience is the key to making gingerbread houses. Give yourself a generous amount of time to allow the royal icing (the glue) to set.
Making Royal Icing.
- 1 Large Egg White
- 450 grams / 1 lb PURE icing sugar
- 1 teaspoon Lemon Juice
- glycerin (I don't use this)
- Make sure your bowl and utensils are dry
- Separate the egg.
- Beat egg white till soft
- Slowly add icing sugar and beat well between each addition.
- When you have a thick mix
- Add in the Lemon juice.
- Continue adding sugar until your icing holds it's peak. It should be quite thick but not dry. It needs to hold a stiff peak.
- Gather your ideas. I have kept photo's of past houses, magazine cut outs, Christmas cards, Advertising mailers etc and Google has some great images.
Ready to decorate
- I used to use a material icing bag but don't anymore. The egg white tends to ooze through the material and make your hands very sticky. I now use a plastic icing bag with my icing nozzle.
- When setting icing aside cover it with a damp tea towel or else it will dry and set.
- 1 pack of wafer biscuits.
- Cut the wafer in half
- Separate the wafer to make thinner tiles.
- Cover the roof section with a thick coat of icing.
- Stagger the tiles on the roof section.
- Stock up on lollies and decorate the side panels
- I used mini M & M's
Now wait for the icing to set rock hard.