Skip right to the good part—the candy!—with this clever shortcut on the classic gingerbread house.
4 square graham crackers, (break 2 large rectangles in half)
2 large rectangular graham crackers
royal icing, (recipe below or packaged mix)
3 egg whites
1/4 tsp white vinegar
5 cups sifted icing sugar
2 to 3 tbsp cold water
Assemble 4 square and 2 rectangular graham crackers on a clean work surface. Cut one-quarter off one short side of each rectangle by sawing with a serrated paring knife, then breaking it off. On each rectangle, cut a diagonal line from the centre point of one short side to the long edge, one-third of the way down. Repeat with other side. Use knife to smooth cut edges. These pointed-top rectangles will be the front and back of your house.
Scrape royal icing into a zip-top bag. Cut a 2-mm tip off one corner. Pipe icing along opposite flat edges of rectangles and squares. On top of parchment paper, arrange to make a box, with matching pieces facing each other. Pipe icing along the top edges. Place remaining 2 squares to make roof. Join together at the peak with icing and press gently to seal. Let house dry overnight.
Decorate with cereal and candy, using royal icing as glue.
Beat 3 egg whites with 1/4 tsp white vinegar in a large bowl, using an electric mixer on medium, until foamy. Gradually beat in 5 cups sifted icing sugar until combined. Increase speed to high and beat until icing is thick but still foamy, 3 to 7 min. Stir in 2 to 3 tbsp cold water to thin the icing to desired consistency. It should be thick and smooth.
Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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