Gingerbread House
Crafting a Gingerbread House is a delightful holiday tradition that brings joy to both bakers and decorators. This recipe provides a sturdy and flavorful gingerbread, perfect for building and enjoying.
Ingredients:
For the Gingerbread:
3 cups self-raising flour
1 cup plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 cup firmly packed brown sugar
185g salted butter, chopped
cup golden syrup
2 eggs, lightly beaten
For the Royal Icing:
2 egg whites, lightly beaten
3 cups pure icing sugar
For Assembly and Decoration:
cup pure icing sugar for dusting
Assorted lollies and candies
Directions:
Prepare the Dough:
In a food processor, combine the self-raising flour, plain flour, ground ginger, ground cinnamon, brown sugar, and chopped butter. Process until the mixture resembles fine breadcrumbs.
In a jug, whisk together the golden syrup and lightly beaten eggs.
With the processor running, gradually add the egg mixture to the flour mixture. Process until the dough just comes together.
Turn the dough onto a lightly floured surface and knead gently until smooth.
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 4 hours or until well chilled.
Roll and Cut the Dough:
Preheat the oven to 180C 350F. Line four baking trays with baking paper.
Roll out one portion of dough between two sheets of baking paper until 5mm thick.
Using cardboard cut-outs as a guide, cut shapes from the dough to form the walls and roof of the house.
Place the gingerbread pieces in a single layer on the prepared trays and freeze for 15 minutes or until firm.
Bake the Gingerbread:
Bake the gingerbread pieces, two trays at a time, for 15 minutes or until firm.
Allow the pieces to cool on the trays.
Prepare the Royal Icing:
Using an electric mixer, beat the egg whites until soft peaks form.
Gradually add the icing sugar, beating constantly until the mixture is thick and smooth.
Assemble the Gingerbread House:
Use the royal icing to join the walls together, placing unopened cans of food to support the walls until the icing dries.
Once the walls are set, use icing to attach the roof pieces to the walls, again using cans to support the roof until the icing dries completely.
Decorate the House:
Spoon cup of the remaining icing into a snap-lock bag.
Snip off one corner of the bag and pipe icing onto the house to attach lollies and candies as desired.
Dust the completed house with pure icing sugar for a snowy effect.
Tips:
Templates: Create cardboard templates for the house components to ensure uniformity.
Storage: Store the assembled house in a cool, dry place.
Nutritional Information:
Prep Time: 5 hours 50 minutes Cooking Time: 30 minutes Total Time: 6 hours 20 minutes
Servings: Makes 1 gingerbread house
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