Gingerbread House

Forget the premade kit and make this homemade cottage style gingerbread house instead.

Ingredients For the gingerbread :

  • 250g unsalted butter
  • 200g brown sugar
  • 5 tbsp molasses
  • 7 tbsp golden syrup
  • 600g plain flour
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger

Ingredients Royal icing :

  • 2 egg whites
  • 500g icing sugar, plus extra to dust

Ingredients To decorate :

  • 200g bag flaked almonds
  • 125g pack mini chocolate fingers
  • generous selection of sweets of your choice, choose your own colour theme
  • 1 mini chocolate roll or a dipped chocolate flake
  • few edible silver balls

Instructions :

  • Heat oven to 200C/fan 180C/gas 6. Add the butter, sugar and both syrups to a microwave safe bowl. Microwave for 30 seconds at a time, mixing each time until melted and smooth. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.
  • Cut out the template (download Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two $1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
  • Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

Royal Icing :

  • Put the egg whites in a large bowl, sift in the icing sugar, then stir to
    make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
  • Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. I used some cups that happened to be the perfect height to help hold them up. Much easier.. Dry completely, ideally overnight.
  • When it comes to decorating, I hopped on Pinterest and looked up gingerbread houses and took some ideas from the ones I liked and mashed them together. I went for a simple cottage theme, but you can nuts with candy using the royal icing to stick everything to the house.

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