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Mini gingerbread houses
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Prep Time:
250 minutes
Cook Time:
25 minutes
Total Time:
275 minutes
Craft whimsical mini gingerbread houses for a magical Christmas.
Ingredients:
  • 150g butter, chopped
  • 90.00 gm brown sugar
  • 166.25 gm treacle
  • 2.50 gm bicarbonate of soda
  • 15.00 gm ground ginger
  • 2.50 gm ground mixed spice
  • 2.00 gm baking powder
  • 875.00 ml cake, biscuit and pastry plain flour
  • 1 egg, lightly beaten
  • Pure icing sugar, for dusting
  • 4 egg whites
  • 900.00 gm pure icing sugar, sifted
  • 10.60 gm lemon juice
Instructions:
  • Combine butter, sugar, and treacle in a saucepan over medium heat until sugar is dissolved. Bring to a boil and remove from heat. Stir in bicarbonate of soda and transfer to a bowl. Allow to cool for 20 minutes before serving.
  • Preheat your oven to 180°C/160°C fan-forced and line two baking trays with baking paper. In a bowl, sift together ginger, spices, baking powder, and flour. Add half of the flour to the butter mixture and stir until combined. Mix in the egg, then gradually stir in the remaining flour until a sticky dough forms. Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for 1 hour before using.
  • Roll out the dough to a 4mm thickness between two sheets of baking paper. Cut out 20 rectangles measuring 7.5cm x 8cm from the dough, rerolling any scraps. Arrange them on prepared trays, keeping a 2cm distance between each. Bake for 8 to 10 minutes until they turn golden and are just firm to the touch. Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Roll out the remaining dough between two sheets of baking paper until 4mm thick. Cut out twenty triangles measuring 7cm on the sides and 8cm on the base, making sure to reroll any scraps. Place the triangles on prepared trays, keeping them 2cm apart. Using a 1cm x 2cm rectangular cutter, cut a door from half of the triangles, saving the cut-outs and any extra dough. Bake the triangles for 8 to 10 minutes until they are golden and slightly firm to the touch. Let them stand on the trays for 5 minutes before transferring to a wire rack to cool.
  • Arrange cut-out doors on baking trays. Roll remaining dough between two sheets of parchment paper to a 4mm thickness. Use various Christmas-shaped cookie cutters to create 10 shapes like trees, wreaths, and snowmen. Use a 1.5cm star-shaped cutter to make 10 stars. Space them 2cm apart on the tray. Bake for 4 to 5 minutes until golden and slightly firm. Let cookies cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
  • Prepare royal icing: Whisk the egg white gently in a bowl. Slowly incorporate the icing sugar, whisking until smooth. Add lemon juice, then cover the icing with a damp paper towel to keep it fresh.
  • Spread a generous layer of royal icing on a cake board. Place the gingerbread house pieces on the board, spacing them evenly and pressing them into the icing. Fill a piping bag with royal icing and using a 3mm nozzle, pipe icing along the edges of the pieces to assemble the house. Create a snowy effect by piping icing along the edges and roof of the house. Attach the doors using icing. Repeat the process with the remaining icing and house pieces.

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