Gingerbread Haunted House Recipes

HAUNTED GINGERBREAD HOUSE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except candies. Press one-third of dough into square pan; press remaining dough into rectangular pan.
• Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram (cut windows if desired). Cool completely, about 25 minutes.
• In medium bowl, mix 1 cup of the powdered sugar and remaining frosting ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.)
• Decorate front of house as desired using frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and "glue" to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired.

GINGERBREAD HAUNTED HOUSE

Steps:

• First make the dough. Put the butter, sugar and syrup into a large saucepan and melt gently together. Cool for 5 mins then beat in the egg. Mix the flour, bicarbonate of soda, spices and salt, then sift into the pan. Stir to make an even and shiny dough. Spread two sheets of clingfilm on the work top, tip half the dough onto each, then wrap and cool. Once cold, chill in the fridge for a few hours or overnight.
• Cut the template (available to download in tips, below left) from sheets of paper, following the pattern here. Line 2 large baking sheets with parchment. Lightly flour the work surface and dough, then roll one block of dough to just thicker than a £1 coin. Place the gable end template on top, then cut around with a sharp knife. Cut away the front door from one piece. Carefully lift the walls to a lined sheet, leaving some room for spreading, then bake for 12 mins, until risen and dark golden. When the biscuits are just out of the oven, carefully trim the dough back to its original size if needed, using the templates as a guide (an adult should do this). Cool, then transfer to a rack to cool completely. Keep in an airtight tin until you are ready to build. Repeat with the rest of the dough and trimmings, baking the door and other smaller pieces for 10 mins only, until you have cut out and baked the entire house. Cut small shapes from the leftovers, to give away at the door.
• Make the icing for the 'glue' and decoration. Beat the egg whites and icing sugar together in a large bowl, to make a smooth thick icing. Set aside a couple of tablespoons of white icing for later. Cover well so that it doesn't dry out. Colour the rest purple, or grey, or whatever horror-house colour you like. Spoon it into a disposable piping bag and snip a few millimetres from the end. Practice piping; the line should be about 5mm across.
• Stick the back of the house to the board first. Make sure that the smooth side of the biscuit is facing you, or the wall will be the wrong way around. Pipe a generous line of the purple icing along the bottom edge of the wall, then stick it to the board. Hold it there. Smooth any excess that has squished out at the bottom. The rest of the walls can go up smooth-side out. Now place one of the side walls up against the back and fix that to the board and the back wall using plenty of the icing as glue. When all of the main walls are standing, clean up any messy bits, then pipe a decorative but also structure-firming wiggly line (or rows of dots if you find that easier) over the wall joints and dry overnight. Meanwhile, fix the back, front and vertical panels of the dorma together and leave to dry.
• Next day, fix the roof panels onto the house, right hand panel first, then the left. Once dry, attach the dorma window and then fix on its flat roof. Note that the back piece of the dorma will have to be rough-side outwards, or it won't fix together. While these firm up, colour the coconut with a little green colouring and splash of water; mix well with your hands until evenly green. Knead together the red and yellow fondant icing to make orange, then roll into balls of different shapes and sizes. To shape into pumpkins, score lines down the outside of each ball with a cocktail stick, then squash the ball to make it pumpkin-shaped. Use the green fondant icing to make leaves and stalks. Roll out and cut windows from the black icing.
• When the roof is stable, you can cover it in button 'tiles'. Overlap the giant buttons, using a little blob of the purple icing on each one as glue. Cut to fit around any awkward bits, and attach a row of half-moon tiles around the front roofline.
• Now you can fill any gaps in the roof with blobs of the purple icing, fix on the windows, the door, decorate their frames and fix on the Smartie decorations and door knob. Slice the Mars bar at an angle and affix the chimney. Loosen the leftover white icing with a few drops of water to make it pipe-able, then pipe on cobwebs (I used a size 2 nozzle, but you could snip off the end of the piping bag instead), then add the ghostly eyes at the windows. Loosen the white leftovers further, then spread over the board. Sprinkle with the coconut grass, then top with the pumpkins. For the finishing touch, add a dot of colour to the eyes, then leave to dry.

HAUNTED GINGERBREAD HOUSE

Steps:

• Place 1/2 cup icing in small bowl and tint purple (see Decorating Tips).
• Place 1/2 cup icing in small bowl and tint green (see Decorating tips).
• Place 1/4 cup icing in small bowl and tint orange (see Decorating tips).
• Using small offset spatula or knife, spread purple icing in thin, even layer on roof.
• Cut black licorice laces into shorter pieces, then arrange in crisscross pattern on right side of roof to create spiderweb. Gently press into icing to secure. Arrange gummy spiders on roof, gently pressing to secure. Arrange candy corn along seam where left and right sides of roof meet. Arrange candy corn in three vertical lines on left side of roof.
• Using small offset spatula or knife, spread green icing in thin, even layer on base of house. Arrange green apple sour belts around base of house to form grass.
• Using small offset spatula or knife, spread small dollop of orange icing on bottom of one Mellocreme pumpkin, then place in front of house. Repeat with additional pumpkins if desired.
• Using small offset spatula or knife, spread white icing in thin, even layer across surface of door. Gently press sugar candy bats onto door. Place small dollop of white icing on 1 sugar bat and attach to left side of roof. Repeat as desired.
• Using small offset spatula or knife, spread small dollop of white icing on marshmallow ghost then gently press it onto front of house.
• Using small offset spatula or knife, spread thin line of orange icing along seam where roof meets front of house. Arrange candy corn along seam, gently pressing to secure.
• Arrange candy corn along sides and back of house to form fence. If necessary, secure with additional icing.
• Continue adding candy as desired.

GINGERBREAD HOUSE

Steps:

• Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
• Preheat oven to 375 degrees F.
• Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
• Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
• Bake at 375 degrees F for about 15 minutes until dough feels firm.
• Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
• Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
• Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
• Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
• Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
• Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.