Fri, 16 December 2022
INGREDIENTS:
For The Cookie Dough:
115g Granulated sugar
115g Demerara Brown Sugar 200g Butter
225g golden syrup
100ml whole milk
600g plain flour
1/2 Tablespoon bread soda
2 Tablespoon ground cinnamon 2Tablespoon ground ginger
For The Decoration:
2 packets Instant Royal Icing
5 sheets leaf gelatine – for the windows optional Sweets to decorate
RECIPE:
1. Place the granulated sugar, demerara drown sugar, butter, golden syrup & milk into a saucepan and heat gently, stirring mixture constantly, until the granulated sugar, demerara brown sugar and butter have melted and the mixture is smooth. Be careful not to overheat. Pour into a large bowl.
2. Sieve flour, baking soda, cinnamon, and ginger together. Stir into the wet mixture. To speed it you use an electric mixer.
3. Line a deep tin with baking parchment. Sprinkle a little flour on the bottom and pour in the dough. Smooth dough, sprinkle a little flour on top cover with another sheet of baking parchment and leave for 8 hours or overnight in a cool place. Don’t place the dough in the fridge as it will be really difficult to roll out.
4. Cut out templates for the ginger bread house on paper first, then trace and copy on cardboard. An old cereal box is perfect.
5. Turn the dough out onto a work surface. Divide the dough into 6 equal portions. Use a little flour and roll out one portion of the dough to about 1⁄2” thickness. This is much easier if rolled out onto a sheet of baking paper. Make sure before rolling you cut out the baking paper to fit a baking tray and that one of the templates for the ginger bread house fits on it.
6. Put one of the cardboard templates on top of the rolled out dough and cut around the shape. Place the baking paper with the gingerbread on a baking tray. Refrigerate for 1 hour until the ginger bread is firm. Roll all the gingerbread scraps left over together and wrap in cling film. Keep the excess gingerbread dough for making extra decorations for the gingerbread house.
7. Bake the gingerbread at 180oC / 170oC Fan / gas mark 4 for 25 to 30 minutes until it is dark brown and firm to the touch. Make sure that the large pieces are baked all the way through. You will need to cook the gingerbread house in stages. It is best to place one piece of the house on to one baking tray at a time as the gingerbread will expand during cooking.
8. When the gingerbread is nearly cooked removed from the oven, place the template on the cooked gingerbread and carefully cut around it to trim to the exact size and shape. It is important to do this so the house will fit together and while the gingerbread is warm. Once it hardens it is more likely to break if cut then. Return the gingerbread to the oven for five more minutes. Then remove and place on a wire tray and allow to cool.
To assemble the gingerbread house:
1. Draw a rough outline of the house on a very large tray, cake board or piece of wood. This will show exactly where the house will be attached.
2. Next make the Instant Royal Icing by following the instructions on the packet until it is stiff. Cover with cling film or a damp clean cloth to prevent it from dry out.
3. Fill a piping bag with some royal Icing or use a pallet knife to spread a generous amount of royal icing along the edges of the house.
4. Turn the gingerbread biscuits over on the side that was baked and pipe around the window frame with royal icing. Use gelatine leaves to stick onto it for the windows.
5. Now spread royal icing where the house will stand. Pipe royal icing along the edge of each piece of the house. Stick one side of the house down onto the icing. Attach the front of the house to the side and then the other side to the back. Pipe some more royal icing along the inside and outside of the gingerbread house where all the edges meet to ensure they are well stuck together. Inside the house where the windows are use a little royal Icing to stick the gelatine sheets it give a window glass effect.
6. Then pipe along the edges of the gingerbread house where the roof will attach and stick it on. Now carefully place one side of the roof and then the second. Fill in any gaps with royal Icing.
7. Use the royal icing to stick the sweets onto the gingerbread house to decorate. Allow to royal icing to harden completely.
8. Use any leftover gingerbread dough to make a door, Christmas trees, fence and snowmen to decorate the house it.
Tips:
If you don’t like ginger or cinnamon flavour the house with vanilla extract or cocoa powder.
For a hidden surprise fill the inside of the house with sweets.
To thin icing slightly for icicles just add a little warm water to the royal icing and pipe it around the edges of the roof.
If there is any gingerbread dough left over cut out star, snowflake, Christmas tree and stocking. Tie with some string to hang on the Christmas tree.
