Sunday, 18 December 2011

Gingerbread House

The Christmas season is well and truly upon us, so naturally it was time for me to construct my Gingerbread house. This year I decided to try a different template, and believe me difficult doesn't even begin to describe it! 4 and a half quantities of gingerbread, 2 days, a few meltdowns and the breaking of two sides, a roof and front panel later, and construction was complete. I've provided the recipe, template and a list of the lollies I used, as well as a few photos. 

I decided to draw the template by hand as I had used up all my printer ink so I wasn't able to print this template. I multiplied each dimension by 3 but in all honesty, doubling each length would be enough. 


For the Gingerbread
125g Butter, softened
1/2 cup Brown sugar, firmly packed
1 egg yoke 
2 1/2 cups Plain Flour
1 tsp Bicarb Soda
3 tsp ground Ginger (But add more to your tasting)
2 1/2 Tbsp Golden Syrup

For the Icing (or glue)
1 egg White
1 1/2 cups Pure Icing Sugar
Few drops of lemon Juice

To Make the Gingerbread...
Cream butter and sugar together until fluffy. Add the egg yolk and golden syrup and mix well. Add dry sifted ingredients (you may need a touch of water if the mixture is too dry). Turn out onto a floured bench and knead slightly. Put in the fridge to cool before rolling out. 

I like to roll the gingerbread in between two sheets of baking paper as its easier and cleaner. Roll until about 3-5mm thick. Cut around each of the template shapes and bake for 10-15mins (may need longer) at 180 degrees celsius. Make sure you allow the pieces to cool completely before you start handling them, as they can break easily. 

To make the icing...
Beat the egg white and icing sugar together until smooth and piping consistency. Add the lemon juice and mix well. 

Lollies Used...
2-3 packets of Sour Straps
Coloured chop chips
Liquorice Allsorts

Sour straps cut up and used as roof tiles. 

As you can see, this front panel broke in four places. If this happens, don't stress. Use some of the icing to glue the pieces back together. I recommend leaving it over night to ensure it is good and stuck. 

I cut out the windows AFTER the gingerbread was cooked. I find it gives a better finish 

I stuck cut up pieces of green jubes and red coloured choc chips onto the back of a freckle to create a wreath for the front door.