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The
tradition of making gingerbread houses for Christmas
is something I grew up with in Norway. I think I was
about 12 years old when I made my first house, a small
log cabin that threatened to fall apart throughout
the whole Christmas period, but actually stood erect
until my brother was allowed to use a hammer on it
on New Years Eve. In Norway the children often eat
the gingerbread house when Christmas is over, whilst
parents and other grown-ups will have the 3-4 weeks
period the house stands |
uncovered in the living room exposed to dust in mind, and
usually decline any offers of a taste. Over the years I
have made many gingerbread houses, some of them bought as
a self-assembly kit when time was short (they can be bought
in any super marked in Norway).
In 2002 I decided to design the biggest gingerbread house
I could possibly manage to put together, and this web-site
explains how you can make one just like it or a smaller
version if you prefer. |
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Making
a gingerbread houses is a project that will take some time
regardless of the size of the house. Don’t expect
it to be a quick job you can finish in one evening!
Use this plan to remind you of all the different stages:
1.
Buy all the ingredients for the dough
2. Print out all the patterns and cut them out
3. Make the dough, allowing for refrigerating for at least
over night.
4. Roll out the dough, cut the pieces and bake.
5. Leave the ready baked pieces for drying for at least
a week.
6. Buy all the sweets for decoration and a piece of MDF.
Buy fairy lights if required.
7. Decorate all the pieces on a flat surface, leave to dry
for a few days.
8. Put the house together using melted sugar.
9. Finishing touch-ups with more sweets and icing sugar.
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