It’s day 8 of Blogmas which means we’re over a week in! One thing that always gets me in the Christmas spirit is making a gingerbread house. I love making them so today I’ll be telling you my Gingerbread house recipe.
180g of butter
125g brown sugar
300g treacle or golden syrup
500g plain flour
¼ tsp salt
1 tsp ground ginger
½ tsp bicarbonate of soda
Extra flour for rolling
- Pre-heat oven to 170°c
- Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir
- Add the dry ingredients and mix until blended into a thick dough
- Tip the dough out onto a floured board, knead with flour, then tear off pieces of dough and press into the mould
- Place onto a baking tray and bake for 25-35 minutes or until firm to touch (the dough will crisp as it cools)
- Allow to cool before removing from the mould
- Make royal icing as per recipe (below)
- Assemble house as per instructions (below)
500g icing sugar sifted
1tsp cream tartar
3 egg whites
- Place sugar and cream of tartar in a medium bowl
- Gradually add egg whites, whisking with an electric mixer until the mixture forms into a thick white paste. The whisk should be able to stand upright in the mixture
- If required, add more icing sugar
- Spoon icing into a piping bag. Twist top and begin building the house as per assembly instructions
Build the house
- Make house as per recipe
- Place a 25/25cm (10”) cake board onto work surface. If you are planning to add a large number of decorative details around the house a 30x30cm (12”) square cake board may be more suitable
- Pipe the icing along the base of one side panel and position on the board. Prop up temporarily with a teacup or small glass. Pipe the icing along the base and one side panel. Position against the side panel. Prop up with another teacup
- Pipe the icing along one side and the base of the other side panel. Position against the front and prop up with another teacup. Pipe the icing along the base and both sides of the back panel. Position against side panels and leave to dry for 20 minutes
- Remove the rea cups. Ice the door panel and place in an open position on the front panel
- Pipe icing along the top edges of the roof panels and place in position
- Pipe icing along the base of the remaining pieces and set in position
- Allow to dry for 30 minutes
- Decorate as desired
As you can see, on the first gingerbread house I made, I used jelly tots to add some colour to the tree and edible flowers for a type of ‘garden’.
In the second house, I stuck mushrooms around the outside for a kind of fairytale toadstool vibe
My mould came from Lakeland a couple of years ago but you could probably still buy them from there but if not, you could get them from Amazon or any cooking shop or maybe even home bargains. Each mould probably has its own set of instructions and measurements, these instructions came from my mould so they may be different.
Have you ever made a gingerbread house? Let me know in the comments! If you decide to follow this gingerbread house recipe, don’t forget to send me your pictures, I’d love to see them! If you missed yesterday’s post, you can read it here!
Thanks for reading, Em xo
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