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Gingerbread house
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Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 120 minutes
Delicious gingerbread house that doubles as a charming decoration or gift!
Ingredients:
Meltedbutter, to grease
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
250ml (1 cup) golden syrup
2eggs, separated
750g (5 cups) plain flour
5.00 gm bicarbonate of soda
10.00 gm ground ginger
5.00 gm ground cinnamon
1/2 tsp ground cloves
Plain flour, to dust
1 x 200g pkt fruit drops boiled lollies (Beattie's brand), finely chopped
300g (2 cups) pure icing sugar, sifted
10.60 gm fresh lemon juice
2 x 200g pkts chocolate freckles
1 x 35g btl flower cake decorations (Cake Mate brand)
170g (2 cups) desiccated coconut
4-5drops green liquid food colouring
Instructions:
Preheat your oven to 180°C. Brush 6 baking trays with melted butter for a light greasing. In a large bowl, use an electric beater to cream together butter, sugar, golden syrup, and egg yolks until pale and creamy. Stir in the flour, bicarbonate of soda, ginger, cinnamon, and cloves. Bring the dough together with your hands in the bowl, then transfer it to a lightly floured surface and knead gently until smooth.
Divide the dough into 6 equal portions. Roll out one portion on a floured surface to 5mm thickness. Cut into a 15 x 24cm rectangle and transfer to a prepared tray. Cut three 4cm squares for windows. Repeat with another dough portion for the other side wall. Fill the windows with two-thirds of the lollies for "stained-glass" effect. Bake for 15-20 minutes until golden, rotating trays halfway. Cool on trays for 20 minutes before serving.
Roll out another portion of dough to a 5mm thickness. Cut a 16cm x 15cm x 10cm shape for the back wall and place it on a tray. Use a knife to cut out two 4cm squares for windows, ensuring they match the side-wall windows. Fill the windows with the remaining lollies. Repeat the process for the front wall, cutting out a 4 x 8cm rectangle for the door. Bake in a preheated oven for 15-20 minutes until golden brown, swapping trays halfway through. Allow to cool on trays for 20 minutes before serving.
For the roof, roll out another portion of dough to a 5mm thickness. Cut into a 15 x 26cm rectangle and place on a prepared tray. Repeat with the remaining dough. Bake in a preheated oven for 15-20 minutes, switching trays halfway through, until golden brown. Allow to cool on the trays for 20 minutes before removing.
For the icing, mix icing sugar, lemon juice, and just enough egg white in a bowl to form a firm paste. Reserve half the icing and cover with plastic wrap. Spread the icing on the chocolate side of the freckles and attach them to 2 roof pieces to make tile patterns. Let it sit for 2 hours to set.
Next, transfer half of the remaining icing into a piping bag equipped with a 2mm diameter plain nozzle. Use the piping bag to create frames around the windows. Place a small dot on the back of each flower decoration and carefully arrange them over the base of each wall panel. Let it sit for one hour to set.
Fill a piping bag with the leftover icing using a 5mm fluted nozzle. Pipe along the base and side of one wall panel. Place on a 40cm square cake board with the help of a glass for support. Repeat with the rest of the panels to assemble the house. Let it sit overnight to set.
Pipe frosting around the top edges of the walls. Place bamboo skewers under the roof panels for support, then attach them. Pipe frosting along the top of the roof. Allow it to set for 6 hours.
In a plastic bag, combine coconut and food colouring, then seal the bag tightly. Shake until coconut is evenly colored. Spread any leftover icing on the base of a cake board and sprinkle with coconut. Let it set for at least 1 hour before serving.