Monday 06 / May / 2024
It is the season of being merry and while Christmas celebrations might be synonym with cakes, making gingerbread houses stocked with a range of Christmas goodies like plum cakes and cookies, beckon all.
While we all have read about Gingerbread Houses in the fairy tale of Hansel and Gretel where they land up in a house made of gingerbread covered in frosting and candy, the first known recipe for gingerbread came from Greece in 2400 BC and it was only in the late Middle Ages that the Europeans developed their own version which had cookies in different shapes. Though they are said to have traditionally no connection with Christmas celebration, but they have always been an important part of this occasion from hundreds of years.
Most gingerbread houses are festively decorated and are stuffed with goodies. Keeping up with the tradition, hotels and restaurants in Muscat too have rekindled the love for these festivities and have set up gingerbread making and decorating classes in town. But while you master the art of making a perfect gingerbread house, why not use your imagination to make one at home.
Ingredients For Dough
• 2 cups sugar
• 2 cups shortening
• 2 cups dark molasses
• 2 tablespoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 9 to 10 cups all-purpose flour
Icing and Assembly
• 8 cups confectioners’ sugar
• 6 tablespoons meringue powder
• 3/4 to 1 cup warm water
• Decorating bag
• Spice jars
• Candies and cookies for decorating
Preparation For the Dough
• In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
• Turn dough onto a lightly floured surface; knead until even in colour and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic wrap. Cut patterns out of paper or cardboard.
• Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15-inch x 10-1/2inch rectangle about 1/4inch thick. Position patterns at least 1/2 inch apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed.
• Bake at 190°C for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns.
For Icing and Assembly
• In a large bowl, beat the sugar, meringue powder, and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use.
• To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-inch wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 inch from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.
• To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side.
• To add the back, squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners.
• To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof’s peak is even with the points of the front and back. (There will be an overhang of 1/2 inch.) Repeat with other side of the roof.
• To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.
Yield: 1 gingerbread house.
Recipe courtesy of tasteofhome.com
Where to make your Gingerbread House in Muscat
Sheraton Oman, Ruwi
When: December 17, 2-6pm
Price: OMR17 per person
Call: +968 2237 7777
Visit: sheratonoman.com
The Crafty Kitchen
Al Noor Plaza, MQ
When: December 13, 4-7pm
December 23, 9am-12pm
Price: OMR26, for two
Call: +968 2469 6660
Visit: thecraftykitchen.com
Al Maha Lounge
Al Bustan Palace, A Ritz-Carlton Hotel
When: December 16-17
and 23-24, 4-5pm
Price: OMR10 for the gingerbread man and OMR15 for the gingerbread house
Call: +968 9824 2333
Visit: ritzcarlton.com
