Gingerbread Ski Chalet

By The Canadian Living Test Kitchen

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This recipe makes 1 gingerbread chalet servings

There is enough dough to complete this A-frame chalet and make about twenty 3-inch (8 cm) cookies. Or use the remaining dough to decorate the chalet with stepping stones, skis – and whatever else belongs in your winter wonderland.

Ingredients

1 1batch batchGingerbread Cookie Dough recipe
1 batch Royal Icing recipe 1 1batch batchRoyal Icing recipe
1 bag pretzel sticks 1 1bag bagpretzel stickpretzel sticks
1 box ice-cream cones 1 1box boxice-cream cones
1 bag assorted candies 1 1bag bagassorted candies
1/2 cup icing sugar 1/2 1/2cup cupicing sugar

Preparation

Our photographed step-by-step instructions takes the mystery out of this A-frame chalet. Click to see our hints and tricks for constructing this pretty gingerbread project!

Click to download the Gingerbread Ski Chalet template

Gingerbread Cookie Dough recipe

Royal Icing recipe

Between waxed paper, roll out 1 disc of dough at a time to 1/4-inch (5 mm) thickness. Peel off top paper; refrigerate until firm, about 15 minutes. With tip of sharp knife, trace and cut out pieces, rerolling and cutting scraps.

Slide dough and paper onto baking sheets; refrigerate until dough is firm, about 20 minutes.

Grouping like sizes together, transfer as many gingerbread pieces as can fit, 1 inch (2.5 cm) apart, to parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 325°F (160°C) oven until firm to the touch, 12 to 15 minutes for small pieces, 20 to 25 minutes for large pieces.

While still warm, trim edges to straighten. Transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

Using piping bag fitted with plain tip, pipe Royal Icing along bottom and 1 side of front; stick to cake board or foil-lined tray, propping with can to support. Pipe along bottom of 1 roof piece; attach to front, leaving 1/2-inch (1 cm) overhang at front. Pipe along bottom and sides of back piece; attach to roof, leaving 1/2-inch (1 cm) overhang. Using icing, attach remaining roof piece; let dry, about 1 hour.

Using icing, coat back of door and windows; attach to house.

Pipe icing along 1 long side of balcony base; attach to bottom edge of front window, propping with can to support. Pipe along bottoms and sides of balcony front and sides; attach to balcony base.

Using icing, assemble fences; let dry, about 30 minutes. Using icing, stick pretzels on fence as desired; let dry.

Decorate ice-cream cones as desired for trees.

Decorate house, fences and ground with remaining icing and candies as desired.

Dust ground with icing sugar if desired.

Let dry for 4 hours or until firm.

Source : Canadian Living Magazine: December 2008