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Nutrition Facts
Serving Size 1 miniature houses 336g Recipe makes 4 miniature houses) The following items or measurements are not included below: mixed spice
Calories 1441
Calories from Fat 743		(51%)
Amount Per Serving		%DV
	Total Fat 82.6g	127%
	Saturated Fat 51.6g	258%
	Monounsaturated Fat 21.5g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 266mg		88%
Sodium 1279mg		53%
Potassium 446mg		12%
Total Carbohydrate 182.4g		60%
	Dietary Fiber 1.1g	4%
	Sugars 136.8g
Protein 5.0g		10%
how is this calculated?

Gingerbread for Houses

Recipe #147287 | 1 hour | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: melting pot
Dec 5, 2005

Okay, I got this off a chef who didn't give any baking or heat directions, so I've posted what worked for me - which it did, but it might have been a freak accident... And note, this makes HEAPS so I actually halved it, which required, er, half an egg which was difficult to attain, I think I used 80% of the egg since it was hard to stop the whole egg from jumping in. Any suggestions? It came out really well though, because I added in some extra cinnamon and nutmeg to balance out the extra liquid.

4 miniature houses (change servings and units)

Ingredients

400 g butter or margarine
300 g brown sugar
200 ml golden syrup
1 egg
35 g ginger
10 g mixed spice
12 g baking powder
5 g bicarbonate of soda
add extra cinnamon (optional) or nutmeg (optional) or clove, to taste (optional) or ginger, etc to taste (optional)

Royal Icing

2 egg whites
1 1/2 cups sifted icing sugar
1 drop lemon juice

Directions

1
Gingerbread: Mix butter, sugar, golden syrup together in a bowl until well mixed.
2
Add egg gradually, then add dry ingredients and mix well.
3
Refrigerate for at least 1/2 hours.
4
Preheat oven to 160°C.
5
Line 4 baking trays with baking paper. Place 1/4 of mixture onto lined baking tray and roll out to 1cm thickness. You should fill up the whole tray, but if not, that's okay, just reduce baking times by about 5-10 minutes.
6
Repeat with remaining mixture and trays.
7
Bake for 35 minutes.
8
Cool to room temperature for a couple of hours, preferably overnight.
9
Icing: Using an electric mixer, place the egg whites and lemon juice in a bowl and gradually add mixing sugar while beating on high until it reaches a thick consistency. Remember you will be piping it and it has to be thick enough no to drip. Add more icing sugar if it's too thin. Stop adding icing sugar if it's too thick.
10
Cover with plastic wrap while assembling gingerbread house. Use it like glue - edible, delicious glue.
11
Decorate with chocolate buttons (Smarties preferably, but M & Ms are acceptable too :D), gum drops, hundreds and thousands etc -- Let your imagination go free!

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Featured Reviews for This Recipe

From: kiwidutch

On Feb 12, 2009

I didn't make these into an actual house, but rather rolled the dough into squares the size of my baking trays and decorated these, one for DD's bus driver, one for her teachers and one for DS's creche staff. I also had spare dough left over and made some gingerbread men and women. The taste was great, but by far the biggest complication of this recipe is that the ingredient Flour is missing, Guessing, I added 600g and it was too sticky, then upped it by 100g each time to 800g when it suddenly got too dry, so probably somewhere between 700 and 750g would have been closer to the mark. I liked that it had golden syrup in it and not molasses but the flour problem meant that it was more of a hassle to make. Still, we got there in the end. It's not the easiest dough to roll, but again probably my Flour guess wasn't quite on the button and that WOULD have made a big difference. I hope to see this recipe updated because I Zmailed the chef, and delayed making the review but there has been no reply. A good tasting gingerbread, which I hear delighted the recipients. It would have gained 4 stars if the missing ingredient had been corrected. Thanks. Note: review dropped to 2 stars because I wanted to make these 1 year after my first review and the amount of flour still hasn't been added. Sorry, but despite the great taste I don't want the hassle of guessing again, therefore won't be making these again.

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