To make the gingerbread house, I am using the one-room template from Celebrating Christmas.You can see the pieces just on the side there; you can also probably see that they're not -exactly- the same shapes so it does pay to make an extra sheet of pieces, just in case you square off the first ones wrong.
To Get your Gingerbread ready for baking:
1) Preheat the oven to 190 degrees C; roll out gingerbread onto a floured surface so it is about 75mm to 1cm thick and lay out the templates (which you will have printed off and cut out) approximately 3 cm apart.
2) Cut around templates with a sharp knife to avoid dragging the dough; ensure the gingerbread template is squared to the paper one before removing paper- you can't cook them with it on! Lay your gingerbread onto grease proof paper, and ensure they are is at least 3cm apart on the tray, as the dough will spread and change shape slightly.
3) Place gingerbread into the oven and bake until just browned at the edges; should take about 10-13 minutes for them to be sufficiently cooked through. If you touch the gingerbread and it feels on the edges, leave it in for another 2 minutes at a time until it it cooked to your satisfaction. If the centre is soft but the edges are burning, take it out.
4) Work quickly! While the gingerbread is still warm, re-lay the templates over and cut to ensure that they are the same size as the templates. You want everything to be squared and match up. Leave them to cool and harden for approximately one hour. While waiting for them to cool, get your eggs out of the fridge (you'll need two large ones) and leave them to settle at room temperature.
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