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

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