Flavours Gingerbread House by Flavours Cookery School
INGREDIENTS
METHOD • 1 tsp ground mixed spice • 2 tsp bicarbonate of soda • 115g/4oz butter, plus extra for greasing • 100g/ 3 ½oz golden syrup • 50g/1lb plain flour, plus extra for dusting • 2 tsp ground ginger
• 115g/4oz light
Decoration •
muscovado sugar
A tube of smarties • 1 bag of Jelly Beans • Christmas sprinkles • Fondant icing • Icing sugar
• 1 egg, beaten Royal Icing recipe • 3 egg whites • 500g icing sugar • 1 tsp glycerine
1. Preheat the oven to 160°C/325°F/Gas Mark 3 2. Line 3 large baking trays with greaseproof paper 3. Add flour, ginger, mixed spice and bicarbonate of soda together into a large bowl 4. Put butter, syrup and muscovado sugar in a saucepan over a low heat and stir until melted. Pour onto the flour mixture and mix well. Then add the egg 5. Mix together to make a dough. This will be sticky to start with, but will become firmer. Roll to about 3mm thick on a lightly floured surface 6. Cut triangles for the front and back and 2 rectangles for the sides. Cut out door and star windows on front, angels or more windows on the sides and a star window for the back 7. (Optional) Use the remaining dough to cut out decorations such as angels, Christmas trees, reindeer, gingerbread people and a stag head
8. Transfer to baking trays and bake for 5-12 minutes, depending on size, until firm and lightly browned. Placing similar sized pieces together will avoid smaller pieces burning 9. Leave to cool on the baking sheets for 10. Meanwhile, whisk together the royal icing ingredients for 5-10 minutes until you have a stiff mixture that holds its shape. Place into a piping bag, with a medium sized nozzle. 11. Cover cake board with rolled out fondant icing. Pipe royal icing on the bottom of one of the sides, then the other. Put the sides on the cake board and add royal icing on the top of one of the house sides. Bring together. Add the back and the front in the same way and decorate a few minutes, then transfer to wire racks and leave to cool completely
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