Gingerbread house

Gingerbread House

Gingerbread Ingredients (for each side of the house)

  • 300 g self-raising flour
  • 3 tsp ground ginger
  • 100 g castor sugar
  • 50 g margarine
  • 3 tbsp golden syrup
  • 4 tbsp milk
  • pinch salt

Method

  1. Make a template for your house using paper or cardboard and check that it all assembles OK.
  2. Mix all the gingerbread ingredients and form a dough.
  3. Roll the dough to about 5 mm or 1/4 inch thickness.
  4. Cut roughly to shape, leaving a bit extra around.
  5. Back the gingerbread sheet for 15 to 12 minutes at 160 C.
  6. Just after it has come out the oven, the gingerbread will be soft. This is the time to cut it to match your template size.
  7. Once you have all the sides cooked and cut, make a dry assembly of the house to check the fit. You can make small adjustments by filing the sides down with a bread knife.

Sugar toffee Ingredients (to glue it together)

  • 150 g sugar
  • 50 ml water

Method

  1. Heat the sugar and water in a small saucepan until all the sugar melts.
  2. Holding the pieces of gingerbread together, use a spoon to drip some of the toffee long the crack.
  3. Hold until cool and the toffee is hard.
  4. You may have to reheat the toffee several times before you have all the house assembled.
Gingerbread house

Gingerbread house

Royal Icing Ingredients

  • 4 egg whites
  • 4 cups sifted icing sugar (confectioners’ sugar)
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon of glycerine (optional)

Method

  1. Whisk the egg whites until very stiff
  2. Gently whisk in the sugar, a little at a time
  3. Add the lemon juice (this prevents the icing from yellowing).
  4. If you want, add a spoon of glycerine. This will stop the icing from hardening too much, making it easier to eat.
  5. Use the icing, and any candies you have to hand, to decorate the gingerbread house.