Gingerbread House
This is my recipe for a completely homemade Gingerbread House, including instructions on how to bake, build, and decorate it with buttercream and royal icing. Decorating gingerbread houses is completely up to you.
Fun for all the family to create, build and devour!
Ingredients
- 125g Brown sugar
- 1/4 tsp Salt
- 300g Treacle or Golden Syrup
- 1 Tbs ground ginger
- 180g Butter
- 500g Plain flour
- 1/2 tsp Bicarbonate of soda
- Extra flour for rolling
- ROYAL ICING:
- 500g Pure icing sugar, sifted
- 1 tsp cream of tartar
- 3 Egg whites (small eggs)
Instructions
Step 1
Preheat oven to 170°C for 15 minutes.
Step 2
In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger, and butter together with an electric mixer on medium speed for 2 minutes.
Step 3
Add remaining ingredients and whisk until the mixture forms a thick dough.
Step 4
Place on a floured work surface. Roll out and press into Gingerbread Mould.
Step 5
Place on a baking tray and bake in the oven for 20 minutes or until firm to touch (dough will crisp up as it cools).
Step 6
Cool thoroughly before removing from the mold.
Step 7
ROYAL ICING:
Step 8
Place sugar and cream of tartar in a medium bowl
Step 9
Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture
Step 10
Add more icing sugar if necessary
Step 11
Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening
Step 12
To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing.
Step 13
Assemble the house as per product instructions.
Gingerbread House
Ingredients
- 125 g Brown sugar
- 1/4 tsp Salt
- 300 g Treacle or Golden Syrup
- 1 tbsp Ground ginger
- 180 g Butter
- 500 g Bicarbonate of soda
- 1/2 tsp Extra flour for rolling
- Royal Icing
- 500 g Pure icing sugar, sifted
- 1 tsp Cream of tartar
- 3 Egg whites (small eggs)
Instructions
- Preheat oven to 170°C for 15 minutes.
- In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger, and butter together with an electric mixer on medium speed for 2 minutes.
- Add remaining ingredients and whisk until mixture forms a thick dough.
- Place on floured work surface. Roll out and press into Gingerbread Mould.
- Place on a baking tray and bake in oven for 20 minutes or until firm to touch (dough will crisp up as it cools).
- Cool thoroughly before removing from mould.
- ROYAL ICING:
- Place sugar and cream of tartar in a medium bowl
- Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture
- Add more icing sugar if necessary
- Keep icing covered in an airtight container or covered with a damp cloth at all times to prevent hardening
- To use, place in a zip-lock bag and push the icing down to one corner. Snip a tiny corner from the bag and pipe icing.
- Assemble the house as per product instructions.
