Last year we were coming to the end of a long home renovation project, and although our kitchen was slowly taking shape I didn't feel that I could manage our full yearly gingerbread house tradition. We went with some pre-made gingerbread houses from Ikea, but even though it takes ages I do quite enjoy making our gingerbread houses from scratch, so I was glad to revive them this year!
I've been making a yearly gingerbread house for years - my very first gingerbread house was back in 2012. I'm still using an original Tesco recipe, although luckily I printed it out because their website now links to instructions which use a pre-made dough mix. I also bought a set of gingerbread house cutters a few years ago which are brilliant, and I've worked out the recipe quantities so that I can make up the exact amount of dough for two houses. It's a process that has taken years to perfect!
This year was a bit of a struggle though. Most the family have been suffering with a nasty cold, and I wasn't feeling at my best. I couldn't find my usual powdered Royal Icing sugar so I tried some readymade icing in a tub and it didn't really do the job - it took a long time to set and so the houses kept slowly sliding apart if you didn't watch them carefully.
However the good thing about a gingerbread house is that as long as you can achieve some basic semblance of rigidity, any minor structural inconsistencies can just be covered with lots of sweets.
Our gingerbread houses are made to eat, usually making a start on the same day that they are finished, so the taste is the main thing and these were delicious!
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