This year, I had fun experimenting with two different techniques for making gingebread thatched roofs for my Victorian London gingerbread street scene. And today, I'm showing you how I did both of them!
The first technique is the one I used on the bakery.
Roll out some gingerbread dough, and cut into strips slightly wider than the roof of the gingerbread house. Bake as directed in the recipe.
When the gingerbread comes out of the oven and is still piping hot and soft, use a sharp knife to score lines in the cookies.
Let cool, and then rub powdered sugar on the thatched roof pieces.
I love how the powdered sugar concentrates in the scored grooves. I'm definitely going to be experimenting more with this technique on future houses.
The other method of making a thatched roof (on the Tudor house) was even easier: frosted mini wheats!
They come with their own snow and everything! Just stick them on the roof with some royal icing, and you're good to go! Couldn't be easier.
Thinking about making a real gingerbread house this year? Check out my new e-book with all of the recipes, tips, techniques you'll need, and five different gingerbread house templates: