There are just a few pieces to this simple, whimsical birdhouse. Decorate it with bright candies, or with nuts, seeds, cereal and pretzels for a more natural look. For best results (and because of the slanted walls), it's important to let the icing dry completely before attaching the roof. Use the remaining cookie dough and icing to make birds to flutter around the birdhouse.
- Portion size 1 serving
- Credits : Canadian Living: Holiday 2012
- 2 batches Buttery Gingerbread Dough recipe
- Easy Royal Icing recipe
- assorted candies (such as candy-coated chocolate pieces, red jelly candies, jelly beans, licorice candies, mint sticks, frosted shredded wheat cereal and yogurt-covered raisins)
MethodDownload the design pattern for a Gingerbread Birdhouse.
Enlarge patterns photostatically to make grid of 1-inch (2.5 cm) squares, or enlarge pattern by squaring method as follows: On parchment paper, draw grid of horizontal and vertical lines 1 inch (2.5 cm) apart. Each square on pattern grid equals 1-inch (2.5 cm) square on parchment paper. Draw each pattern line onto corresponding square on parchment paper; cut out.
Dust gingerbread with flour. Between waxed paper, roll out 1 disc at a time to scant 1/4-inch (5 mm) thickness. Peel off top paper; refrigerate until firm, about 15 minutes.
With tip of sharp knife, trace pattern pieces and cut out from dough, rerolling and cutting scraps. Cut along dotted lines on Front pattern for perch and entrance. Slide dough and waxed paper onto baking sheets; refrigerate until firm, about 20 minutes.
Grouping like sizes together, transfer as many gingerbread pieces as can fit, about 1 inch (2.5 cm) apart, to parchment paper–lined baking sheets.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until firm to the touch, 18 to 20 minutes for small pieces, 20 to 25 minutes for large pieces.
While still warm, replace patterns and trim gingerbread to size as necessary. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Fill piping bag fitted with small plain tip with some of the icing. Pipe along bottom edge of front piece; attach to short side of base, propping with can to support. Pipe along 1 long and 2 short edges of 1 side piece; attach to back of front piece, propping with can to support. Repeat with remaining side piece. Pipe along bottom of back piece; attach to sides, propping with can to support. Let dry completely, about 1 hour.
Pipe along top edges of walls; attach roof pieces, propping bottom edge of roof pieces to meet at peak and overhang walls slightly. Pipe line along peak of rooftop to seal. Let dry completely, about 1 hour.
Using remaining icing and assorted candies, decorate as desired. Insert candy perch. Let dry until firm, about 3 hours.