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.
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.
