It may be unhealthy to eat a gingerbread house that is used for decorative purposes, especially when one lives in Brooklyn where roaches are as busy and almost as big as Santa’s elves. The unwelcome insects crawled down the graham cracker chimney of my baked holiday ornament last December, so this year, as I prepare to make another charming, edible cottage, I spray the apartment with roach spray along with imitation snow that is used to adorn the front windows of my Brooklyn apartment. The little critters nearly ruined my Christmas last year. I sat in my living room licking a candy cane and was admiring my charming food creation when suddenly I bit my lip after discovering that my gingerbread mansion had been infested with roaches:
Even though I have no plans of devouring the house I am baking this weekend, I still use ginger, cinnamon and nutmeg in my batch of gingerbread dough just as the recipe instructs. My desire for perfection tells me that if I were to omit the spices called for, the consistency of the baked house pieces may not be strong enough. I consider nutmeg to be like straw that was used in the mud that ancients stepped upon when churning the guck for pyramid blocks.
The directions for making this house and an outline for constructing a pattern can be found in my blog in an article I wrote on the matter last year at this time…
Icing made from egg whites and confectionary sugar dries like glue in a matter of seconds and holds the Shredded Wheat shingles in place like tar. The white frosting not only looks like snow, but is used to secure the walls together. Put lots of icing around the roof, let it drip naturally and the draping effects of icicles are created almost effortlessly.
There is no religious symbolism behind the Gingerbread House, therefore, they are safe for anyone or anything to live in or around. It’s much easier to make than it appears.