Recipe

Gingerbread house cookies

  • 10 mins cooking
  • Makes 26 Item
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Ingredients

Gingerbread house cookies
  • 125 gram butter, softened
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 egg yolk
  • 2 1/2 cup (375g) plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 300 gram white chocolate melts
  • length of ribbon or cord, for hanging

Method

Gingerbread house cookies
  • 1
    Beat butter, syrup and sugar in a medium bowl with an electric mixer until creamy and paler in colour. Add egg yolk; beat until just combined. Add combined sifted flour and spices; stir until mixture just comes together.
  • 2
    Knead dough gently on a lightly floured surface until smooth. Cover with plastic wrap and refrigerate for 30 minutes or until firm.
  • 3
    Preheat oven to 180°C. Grease oven trays and line with baking paper.
  • 4
    Roll dough on a lightly floured surface until 3mm thick. Using a 5cm square cutter or cardboard template, cut out 39 squares. Cut 13 of the squares in half to form two triangles.
  • 5
    Arrange squares on trays about 3cm apart. Place a triangle on top of each square slightly overlapping to form a house shape, then press gently over the join to seal. Make a small hole in the top of each house, not too close to the edge, using a skewer.
  • 6
    Bake cookies for 10 minutes or until light golden. Stand cookies on trays for 5 minutes before transferring to wire racks to cool.
  • 7
    Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl).
  • 8
    Fill the piping bag with melted chocolate and cut a small hole from the tip of the bag. Pipe chocolate onto biscuits using picture as a guide. Stand for 15 minutes or until chocolate is set.
  • 9
    Thread ribbon through hole to hang biscuits.