Friday, November 19, 2010

Seasonal Friday...

Every year I wistfully admire Gingerbread houses - and sometimes I attempt one too - with differing degrees of success!!! This idea above is the answer I need though,as I can just do a row of cute little European houses
without having to worry about them standing up and supporting a roof.

How utterly divine!

Gingerbread Houses


3 1/2 cups self-raising flour
1 cup plain flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup firmly packed brown sugar
185g butter, chopped
1/2 cup golden syrup
2 eggs, lightly beaten
1/4 cup pure icing sugar

Royal icing

2 eggwhites, lightly beaten
3 cups pure icing sugar


Combine flours, ginger, cinnamon, sugar and butter in a food processor.
Process until mixture resembles breadcrumbs.
Whisk golden syrup and eggs together in a jug.
With the motor running, add egg mixture and process until dough just comes together.
Turn onto a lightly floured surface. Knead gently until smooth.
Cut dough in half and wrap in plastic wrap. Refrigerate for at least 4 hours or until well chilled.
Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Cut shapes from dough.
Place gingerbread in a single layer on trays. Freeze for 15 minutes or until firm.

Preheat oven to 180°C. Line 4 baking trays with baking paper. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.

Make royal icing:
Using an electric mixer, beat eggwhites until soft peaks form.
Gradually add icing sugar, beating constantly until thick.

Spoon icing into a snap-lock bag.
Trim 1 corner of bag and pipe windows and doors on houses.
Allow to dry.


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The Boutique Markets Team