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recipe image Gingerbread Houses

Gingerbread Houses

Gingerbread Houses

  • Prep time
    30 minutes
  • Cooking time
    10 minutes
  • Servings
    20
  • Difficulty
    Medium

Ingredients

Decoration
  • ¾ tablespoon black treacle
  • 1 ½ tablespoons golden syrup
  • 55g dark brown sugar
  • 1 teaspoon water
  • 1 teaspoon mixed spice
  • ¾ teaspoon ground ginger
  • 70g Stork packet
  • ½ level teaspoon bicarb of soda
  • 165g plain flour
  • Half packet (454g) fondant icing (white or mix of green and red)
  • Half packet (500g) royal icing, made up according to pack directions
  • Christmas sprinkles, silver balls etc

      Instructions

      how_make
      1. Take off the heat and add the Stork. Stir until melted.
      2. Sieve the flour with the bicarb and add to the pan. Mix to a smooth dough. Place dough in a mixing bowl lined with cling film. Chill for 30-40 mins until cold.
      3. Roll out dough on a floured surface to a thickness of roughly 4mm. Use a sharp knife to cut out the houses at differing heights and widths e.g. heights of 7.5-10cm (3-4 in) and widths of 3.75-7.5cm (1½ -3 in).Have fun with different types of houses e.g. chalet, townhouses etc. Cut the windows out completely for 5 houses if using to sit on the top of the cake
      4. Cover baking sheets with baking parchment and arrange houses with a small 1cm gap so they donâ™t run into each other.
      5. Bake in centre of preheated oven 190°C, 170°C fan, Gas mark 5 for 10-12 minutes or until the biscuits start to turn brown
      6. Whilst still warm, use a sharp knife to trim the edges so that the vertical lines are straight and the biscuits line up beautifully. Cool.
      7. To decorate, roll out the sugar paste to a thickness of 1-2 mm. Cut out doors and windows and use the royal icing to attach to the biscuits. Then use royal icing to pipe in all the details: railings, icicles, snowflakes, let your imagination run wild!
      8. Use sugar pearls and sprinkles to add texture but sprinkle them whilst the icing is still wet.