Gingerbread House

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Sources:

Gingerbread house: https://www.taste.com.au/recipes/gingerbread-house-3/28145a0d-96b3-45bf-87b1-35a252818ff8

Royal icing: https://www.taste.com.au/recipes/royal-icing/a1523405-3d42-49f1-936d-d927812cecf5

Ingredients

gingerbread house

  • 100g butter, chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 250ml (1 cup) honey
  • 2 eggs, lightly whisked
  • 600g (4 cups) plain flour, sifted
  • 150g (1 cup) self-raising flour, sifted
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp bicarbonate of soda
  • 2 red boiled lollies, crushed (optional)
  • 375g White chocolate melts
  • 340g chocolate freckles
  • Icing sugar, to dust

royal icing

  • 1 1/2 cups icing sugar, sifted (see tip)
  • 1 egg white
  • 1/2 tsp lemon juice

Method

Stir the butter, sugar and honey in a small saucepan over low heat until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly. Combine the butter mixture and egg in a large bowl. Add the combined flour, ginger, cinnamon, cloves and bicarbonate of soda. Stir until well combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Preheat oven to 180ºC (350ºF). Divide the dough into 4 portions. Use a lightly floured rolling pin to roll out 1 portion of dough on a large sheet of non-stick baking paper until 5mm thick. Use the front template (see Notes) to cut the shape from dough. Use a 4.5cm round cutter to cut a disc to make a window. Cut a cross from disc and place in window. Slide the paper with the dough onto a baking tray. Fill the window gaps with the crushed boiled lollies. Cut out a rectangle for the door. Set the door aside. Bake for 10 minutes or until golden, adding the door to the tray halfway through cooking. Cool for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough portions to cut out and bake a back wall, 2 side walls, 2 roof pieces and 2 chimney pieces, re-rolling excess dough as necessary. Make the icing. Lightly whisk egg white and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. Transfer to a piping bag with a 2mm nozzle. Decorate all the pieces. Set aside to set. Use icing to join chimney pieces together. Melt half the chocolate following packet directions. Cool slightly. Spoon into a small sealable plastic bag. Cut one corner to make a small hole. Pipe chocolate along edge of side wall. Attach to back of front wall. Place on a cake board. Use a square cake pan for support. Set aside to set. Remove the cake pan and repeat with remaining walls, reheating the chocolate if necessary as you go. Set aside for 10 minutes to set. Pipe chocolate along top edges of one side of house. Attach one roof piece. Hold for 3-4 minutes to set. Repeat with remaining roof piece. Set the house aside to set. Pipe chocolate onto the base of the freckles. Attach, overlapping slightly, to cover one side of roof completely. Repeat on the other side of roof, attaching the chimney and freckles. Pipe chocolate on one side of the door opening. Attach the door to the house. Pipe remaining icing onto front eaves of roof and on top of the chimney. Dust entire house with icing sugar to create a snowy effect.

Tip: You May need a little more icing sugar when using icing for piping so icing will hold its shape once piped.

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