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Recipe

Gingerbread house

  • 5 hrs preparation
  • 15 mins cooking
  • Makes 1 Item
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Ingredients

Gingerbread house
  • 250 gram butter, softened
  • 1 cup caster sugar
  • 2 egg yolks
  • 4 cup plain flour
  • 1 1/2 tablespoon ground ginger
  • 2 teaspoon bicarbonate of soda
  • 1/2 cup golden syrup, warmed
  • 500 gram packet ready rolled white fondant icing
  • 300 gram packet coloured boiled lollies, finely crushed
  • 3 cup mini wheats
Royal icing
  • 1 egg white
  • 1 1/2 cup pure icing sugar, sifted
Decorations
  • 50 gram packet smarties
  • 1/2 cup desiccated coconut
  • coconut balls (optional)
  • tealight candle (optional)
  • cinnamon quills (optional)
Sleds
  • 2 milk coffee biscuits
  • 4 mini candy canes
  • 1 strawberry sour strap

Method

Gingerbread house
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 4 oven trays with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg yolks, mixing well. Sift flour, ginger and soda together. Blend flour mixture into creamed mixture with syrup. Knead gently on a lightly floured surface.
  • 3
    Divide dough into 4. Roll each piece out between 2 sheets baking paper to 0.5cm thickness. Chill 15 minutes.
  • 4
    Meanwhile, on a cake board mark out a fondant, make 7 mounds. Arrange around 3 sides of rectangle. Roll out remaining icing between 2 sheets baking paper to almost completely cover cake board. Drape over mounds.
  • 5
    Using one sheet of dough, cut out 2, 16x18cm rectangles. Cut a rectangular window in the centre of each piece. Transfer to trays.
  • 6
    For the front and rear of house, using another sheet of gingerbread, mark out 2, 15x16cm rectangle. Mark a centre point 4cm on above short side of rectangle. Mark a peak and repeat. Cut out front and back of house. Cut a front door from one piece, reserving dough shape.
  • 7
    Using a 5cm round cookie cutter, cut out a window above the door. Transfer to trays.
  • 8
    Spoon crushed lollies into windows to fill. For the roof, use remaining dough to cut two 19 x 11cm rectangles. Transfer to trays. Roll out reaming dough offcuts.
  • 9
    Cut out 4 rectangles for window shutters. Arrange on baking paper and mark with tooth pick to create lines. Bake all gingerbread 10-12 minutes, swapping trays halfway through to ensure even cooking. Trim the edges of the gingerbread if required, to ensure straight lines. Allow to cool on trays.
  • 10
    Meanwhile, make royal icing: in a bowl, beat egg white with a wooden spoon until frothy. Add icing sugar one spoonful at a time, beating well after each addition. Transfer to a piping bag with a small plain nozzle.
  • 11
    Pipe royal icing along walls and join together on prepared board. Use glasses or cans for support. Fix the door to the house with icing, leaving slightly ajar to allow a tea light candle to fit inside. Pipe a thick drizzle of icing on peak of roof for snow. Set aside at least 6 hours, to dry.
  • 12
    For roof, pipe royal icing along edges of each panel. Attach the roof panels, placing bamboo skewers under roof for support. Set aside for 6 hours to dry.
  • 13
    Pipe icing onto mini wheats and arrange on roof, in slightly overlapping rows. Pipe royal icing onto flat side of shutters and attach to windows. Pipe drizzles of icing along top ledge of shutters and front door to create snow.
  • 14
    To make sleds: by pipe royal icing down long sides of biscuits. Press on candy canes. Place flat side down and top with pieces of strawberry sour strap. Allow to set.
  • 15
    Decorate house with smarties, attaching with a little royal icing. Sprinkle coconut around base. Then decorate with coconut balls and cinnamon quills if liked. Pipe extra icing on roof to resemble snow or dust with icing sugar.

Notes

Crush lollies for windows in a food processor, separating into different colours, if desired. To warm syrup, remove lid and heat in the microwave on high for 20 seconds. For gingerbread trees, cut tress shaped cookies from dough. Bake and decorate. Secure in an upright position with icing. We used mini wheats to make roof tiles, but you could use chocolate freckles, pecan halves or coloured sour straps, if preferred.

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