Gingerbread House

Gingerbread House

Gingerbread

180g Butter
125g Soft brown sugar
300g Golden syrup
600g Plain flour (sifted). Extra flour needed for rolling the dough
1/4 Teaspoon salt
1 Tablespoon ground ginger
1/2 Teaspoon Bicarbonate of Soda

1. Pre heat the oven to 170 C / 340 F.
2. Melt the butter in a saucepan over a low heat.
3. Once the butter has melted, add the sugar and syrup, remove from heat and stir.
4. In a separate bowl add all the dry ingredients, mix well.
5. Add all wet ingredients to the dry and mix together until blended into a thick dough.
6. Place a piece of baking paper on the work surface and roll the dough to approximately 5mm thick.
7. Flour the cutters and cut out two side walls, two gable ends, 2 roof panels, and a few Windows and doors.
8. Is the remaining dough to make gingerbread boys and girls/trees and snowmen.
9. Transfer the baking paper with shapes on to baking trays, leaving space between them in case they spread a little when baking.
10. Bake for 20-25 minutes or until firm to touch. (The dough will crisp as it cools).
11. Carefully lift on to a wire rack to cool completely.

Royal Icing

750g sifted icing sugar
1 1/2 Teaspoons cream of tartar
4 large egg whites

Method

1. Place sugar and cream of tartar in a medium bowl.
2. Gradually add the egg whites, whisking with an electric mixer until the mixture forms into a thick white paste. The whisk should be able to stand up in the mixture.
3. Add more sifted icing sugar if required.
4. Spoon icing into the piping bag, twist the top and begin building the house.

Place a 30cm (12inch) square board onto your work surface.

1. Decorate each piece of the gingerbread house and allow to dry fully before assembling the house.
2. Pipe the icing along the base of one side panel and position on the board. Prop up temporarily with a cup. Pipe icing along the base and one side of the front panel. Position against the side panel, prop up with a cup.
3. Pipe the icing along one side and the base of the other side panel. Position against the front and prop up with another tea cup. Pipe the icing along the base and both sides of the back panels. Position against side panels and leave to dry for 20 minutes.
4. Remove the teacups. Pipe icing along the top edges of the walls and panels and place one part of the roof in position. Repeat for the other side.
5. Place some Duplo in place to act as a support so the roof has time to stick on.
6. Leave over night to dry completely.

House 1

House 2

House 3

House 4

Print Friendly
Please follow and like us:

Pineapple Muffins

Pineapple Muffins

Makes 12 Pineapple Muffins

280g (10oz) Plain Flour

2 1/2 Teaspoons Baking Powder

1/4 Teaspoon Bicarbonate of Soda

1/4 Teaspoon salt

1 Egg

110g (4 oz) White Granulated Sugar

240 ml Crushed Pineapple (8 fl oz) drain well

240 ml Pineapple Juice (8 fl oz)

85g (3oz) Butter

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, bicarbonate of soda and salt.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, add the pineapple, pineapple juice, sugar, butter and, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.
  9. These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.

Pineapple Muffins

Pineapple Muffins

 

Print Friendly
Please follow and like us:

Flapjacks

Flapjacks

Makes 20 Square Flapjacks

250g (4oz) Unsalted Butter

250g (4oz) Soft Brown Sugar

150g (3oz) Golden Syrup

500g (8oz) Rolled Oats

  1. Pre-Heat the oven to 180 C, 350F, Gas Mark 4
  2. In a large saucepan melt the butter first, then add the syrup and sugar.
  3. Once mixed together well, add the rolled oats and stir until there are no visible dry oats.
  4. Pour into a well- greased 8 or 10 inch tin and smooth the top with a palette knife.
  5. Place in the oven for 25-30 minutes until golden brown.
  6. Cool in the tin for five minutes then cut into squares.
  7. The flapjack will harden when it becomes cool and therefore cool completely before removing from the tin.

 

Print Friendly
Please follow and like us:

Cinnapple Muffins

Cinnapple Muffins

Recipe makes 12 Cinnapple Muffins

255g (9oz) Plain Flour

½ Teaspoon Salt

2 Teaspoons Cinnamon

3 Teaspoons (15ml) Baking Powder

110g (4oz) Soft Brown Sugar

1 egg

170g (6oz) finely chopped and peeled apple (I use Pink Lady Apples but have used others successfully also)

85g (3oz) Sultanas

85g (3oz) Butter

150ml (5 fl oz) Milk

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, salt and cinnamon.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, stir in the finely chopped apples, add the milk, sugar and finally butter, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients and finally stir in the sultanas.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.
  9. These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.

 

Print Friendly
Please follow and like us:

Chocolate Muffins

Chocolate Muffins

Chocolate Muffins Ingredients

255g (9oz) Plain Flour

2 Teaspoons Baking Powder

½ Teaspoon Bicarbonate of Soda

½ Teaspoon salt

1 Egg

110g (4 oz) White Granulated Sugar

3 Tablespoons Cocoa Powder

2 Tablespoons Drinking Chocolate Powder

260 ml (9 fl oz) Whole Milk

1 Teaspoon (5ml) Vanilla Essence

85g (3oz) Butter

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, bicarbonate of soda, cocoa, drinking chocolate and salt.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, add the milk, vanilla essence, sugar and finally butter, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients and finally stir in the sultanas.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.
  9. These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.

 

Print Friendly
Please follow and like us:
1 2