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Chocolate gingerbread house
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Prep Time:
440 minutes
Cook Time:
60 minutes
Total Time:
500 minutes
Craft a charming gingerbread house for a festive holiday treat!
Ingredients:
  • 250g butter, softened
  • 180.00 gm (225g, firmly packed) brown sugar
  • 250ml golden syrup
  • 2 eggs, separated
  • 675 g plain flour
  • 50g cocoa powder
  • 10.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 300g icing sugar
  • 10.60 gm lemon juice
  • 1 eggwhite, lightly whisked
Instructions:
  • 1. Preheat your oven to 180°C and line three oven trays with baking paper. 2. Use an electric mixer to combine butter, sugar, and golden syrup until creamy. 3. Beat in the egg yolks until just combined. 4. Stir in the flour, cocoa powder, ginger, cinnamon, and cloves. 5. Use your hands to form the dough, then knead gently on a floured surface until smooth. 6. Cover the dough with plastic wrap and chill in the fridge for 30 minutes before using.
  • Divide the dough into six even portions. Roll out 1 dough portion on a lightly floured surface until 5mm thick to create a side wall. Trim into a 12 x 20cm rectangle using a small sharp knife, and place on a prepared tray. Cut 3cm squares to make windows. Repeat with a second dough portion. Bake in preheated oven for 15-20 minutes until golden brown. Cool on trays after removing from oven.
  • Roll out another portion of dough into a 5mm thick disc. Trim it into a 12 x 12cm square with 5cm pitch for the roof using a sharp knife. Place it on a lined tray. Repeat the process with another dough portion. Bake in the preheated oven for 15-20 minutes or until golden brown.
  • Roll out the 2 remaining dough portions into 5mm thick discs. Trim them into 9.5 x 22cm rectangles, then cut out a 3cm square from a long side of each rectangle for the chimney hole. Place them on lined trays. Roll out any leftover dough into four 3 x 5cm rectangles for the chimneys. Cut a wedge out of 2 rectangles for the roof pitch and place them on the lined tray. Bake for 15-20 minutes until golden brown. Allow to cool completely after removing from the oven.
  • Start by placing the icing sugar in a medium bowl. Next, add the lemon juice and half of the egg white. Mix until you get a firm paste, adding more egg white as needed. Cover the icing with plastic wrap directly touching the surface until you're ready to use it.
  • Transfer the icing into a piping bag with a 3.5cm plain nozzle. Use the piping bag to decorate the sides and roof panels. Allow it to set for 30 minutes.
  • Construct the house by piping frosting along the base and side of each wall panel. Stand the panels on a flat serving platter, using a straight-sided glass to support them. Repeat with the rest of the wall panels to form the house structure. Let it set aside for 2 hours or overnight.
  • Using a piping bag, pipe frosting around the top edges of the walls. Attach the roof panels by piping frosting along the edges. Allow the frosting to set for 2 hours before decorating further.
  • Use the remaining icing to elegantly adorn the roof and walls of the dessert.

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