Tuesday, October 22, 2013

Gingerbread house from our friends at Chelsea Sugar

My children adore making gingerbread houses. Each year they make one for their teacher at school. This fabulous recipe from the good folks at Chelsea is simple to make and creates a lovely flat gingerbread perfect for decorating. For best results I chill the dough for 15 minutes prior to baking, which helps prevent spreading. You can view more great recipes on Chelsea's website here. And I've more good news. The lovely folks at Chelsea have given us a ton of recipe cards to give away, look for them in your Kiwicakes order coming soon - or call in store at Kiwicakes to get some.

7 cups plain flour
1 Tbsp baking powder
3 tsp ground ginger
1 tsp mixed spice
½ tsp cardamom
250gms butter
1 cup Chelsea Golden Syrup
2 cups Chelsea White Sugar
1 Tbsp lemon juice
2 eggs, beaten

Royal Icing
1 egg white
2 ½ - 3 cups Chelsea icing sugar
1- 2 Tbsp lemon juice
Mixed lollies for decoration


Pre-heat oven to 170°C. Sift dry ingredients into a large bowl. In a large saucepan heat butter, golden syrup and sugar over a medium heat stirring until sugar has dissolved. Remove from the heat and cool 15 minutes then beat in lemon juice and beaten eggs. Pour sugar mixture into dry ingredients and work into soft pliable dough - (add a few tablespoons of warm water if needed).
Divide mixture into four or five pieces and roll out each piece of dough between 2 sheets of baking paper to a thickness of 2mm, remove top layer of paper. Using the paper template cut out 2 sides, 2 ends, 2 roof panels and 1 base. Note: lay the paper template over the top layer of baking paper and cut around or transfer template to baking paper as normal paper will stick to the warm mixture.
Bake pieces for 10-12 minutes or until golden and set. Let cool and harden.

For icing: Beat egg white in a bowl until fluffy, add icing sugar and lemon juice whisking to a thick white paste. Transfer to a piping bag.

To assemble: First pipe windows, doors, and roof decoration onto gingerbread pieces. Assemble the house on the base using icing to attach the sides and ends,
finishing with the roof. Hold each piece for a few minutes until dry and set in place. Use the remaining icing to decorate and attach lollies to the house. Sprinkle with icing sugar snow.

Gingerbread House template

Tip: When cutting out the gingerbread it is easiest to remove the surrounding excess dough and leave the cut out template piece on the baking paper and cook it rather than move them onto another sheet.
There will be plenty of mixture left over (enough for 2 dozen gingerbread men) so you can make gingerbread biscuits and extra decorations.
If you don’t have a piping bag use a zip lock bag and snip the corner off.

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