I always enjoy making a Gingerbread House and with a little help from Grandma’s Gingerbread recipe and a Gingerbread House cutter kit, you can build a brilliant one.
What you need
75g/3oz soft brown sugar
4 tbsp golden syrup
1 tsp bicarbonate of soda
2 tsps ground ginger
How to bake
Preheat the oven to
180°C, Gas mark 3, 375F. Line a baking tray with baking paper. Melt the butter,
sugar and syrup in a pan. Then remove from the heat. Sieve the flour,
bicarbonate of soda and ginger into a bowl and stir the melted mixture into the
dry ingredients to make a stiff dough. Roll out the dough about 5mm/1/4 inch
thick. Use Gingerbread house kit cutters to make the shapes of the walls, roof
and doors of the house. Don't forget to make the gingerbread people and gingerbread trees. Place the shapes onto the lined baking trays and bake,
in batches, for 9-10 minutes until light golden brown. Remove from the oven and
allow to cool on a wire rack.
How to assemble and decorate
Whisk 2 egg whites until stiff and sift in 500g icing sugar. Then stir to make a smooth icing. Spoon this mixture into a piping bag with a small to medium nozzle. Then pipe along the wall edges to join them together. You can place a small bowl inside to support the house for 2 to 3 hours until it dries out. Then, remove the bowl and fix on the roof sheets in the same way. Leave to dry overnight.
Decorate by piping more icing around the doors and windows and sticking on any of the following : coloured sweets, silver balls, chocolate buttons and flaked almonds. The Gingerbread House should last for about a week – well unless it’s eaten before then!
Here are more of Grandma Abson's recipes with ginger :
and check out Grandma Abson's favourite
Enjoy and a have a very happy and safe Christmas!