The important lesson here is that there is a difference between the lovely aromatic soft and chewy gingerbread biscuit you can make or buy form the store and the type of recipe required to construct a house, tower or multiple piece structure. I loved the idea of Monique’s “City of Churches” construction to say the least it would have been adorable had she used a different recipe. The gingerbread was too soft and she was unable to get the panels to hold up to the weight, coupled with the fact that it was a warm day and the chocolate that was smeared on the panels didn’t set completely and added no support, such a shame.
There is a difference!
Using the correct type of gingerbread recipe will produce pieces that after baked will have a dryer, brittle, crunchy texture and therefore you will need to use a template to cut out all the necessary pieces for your structure before baking. Then allow them to cool completely before beginning your construction. Your gingerbread pieces will need to be bonded together and hold weight of other pieces or the addition of decorative items like lollies or chocolate etc.
It’s also important to note that just because the texture of the gingerbread is dryer, the flavour and heady smell of spices is still present. The joy of taking part in devouring the gingerbread loses none of its festive appeal, especially when its accompanied by a great cup of tea or coffee or just a little something sweet for morning tea.
These are some of the amazing gingerbread constructions I have come across in my travels. Each and everyone of them were constructed with multiple pieces and generous amounts of colourful sweets to entice a smile from your inner child. I wonder what Hansel and Gretel thought when confronted with these gingerbread houses!
My very first Gingerbread house
Although a very traditional construction the end result was confronted with two dilemmas, the house looked too cute to destroy and secondly, who was going to be the first to begin the destruction. As I had made the gingerbread house the task was put upon me. “Quick, we need a cup of tea please”.
The traditional spices used in gingerbread have always been:
As every construction will need a different quantity its best to make smaller portions of the gingerbread dough and if you have any left over dough use a cookie cutter and make delicious biscuits. Just remember be mind full of the time as smaller pieces bake quicker than the larger ones.
This is a picture of the “Eiffel Tower in Bloom” the construction I made on episode 3 of “The Great Australian Bake Off”. Although I am still a little disappointed having to alter the overall look of the tower at the last minute. Im still very proud of the effort under such a trying environment……I would still happily sit bake with my favourite hot beverage and enjoy eating it!