Gingerbread House (Mini Gingerbread Houses) Recipe #197933
I'm planing to make these as gifts to the children who have everything. I'm also planning to make it for the Zaar 2006 -- Gingerbread House & Cookie Contest. It's from a book call 100 favourite cakes and biscuits by Alison Holst.
by Chef floWer
48 min | 20 min prep
4 small houses
House
- 50 g butter, cubed
- 100 g packed brown sugar
- 1/4 cup golden syrup
- 1/4 cup treacle, plus
- 1 tablespoon treacle
- 2 large egg yolks
- 1 1/2 cups plain flour
- 1 tablespoon ground ginger
- 1/2 teaspoon baking soda
White icing for piping
- 2 egg whites
- 1 cup icing sugar, sifted
- Heat oven to 180°C (170°C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner.
- Cut three shapes from cardboard. (Each piece of card will be used twice to cut the 6 gingerbread shapes for one cottage. Cut an 8 x 10 cm rectangle (for the roof) and a 6 x 8 cm rectangle (for the side walls). To make the peaked end-wall shape, draw a 10 x 6 cm rectangle, then make a mark 4 cm from one end on the two long sides, and another mark in the middle of the short side nearest the other two marks. Join this mark to the other two, then cut out.
- Warm the first four ingredients together, mixing until smooth. Take off the heat and stir in the egg yolks then the sieved dry ingredients. Knead to form a smooth dough, adding a little water or extra flour if necessary. Cut the dough into four even pieces and wrap until using.
- To make one cottage, roll one piece out about 3 mm thick on the floured board. It should be just large enough to cut two each of the three cardboard shapes from it. Re-roll dough scraps if necessary.) Place the shapes on a prepared baking tray.
- Bake for about 7 minutes or until evenly browned. (Do not under cook.) While pieces are warm, carefully lift them onto a cooling rack. Repeat for other houses.
- To construct and decorate houses, make White Icing for Piping. Whisk two egg whites until foamy. Beat in about 1 cup of sifted icing sugar at a time, until the icing holds its shape when piped from an icing bag (or a tough plastic bag with a small hole in one corner). This icing sets hard and can be quite brittle if not stuck firmly to (or supported by) the biscuit base.
- Pipe the icing on the walls and roof making shingles, doors, windows, etc. Leave plain or decorate with sweets if desired. Using more of the icing, "glue" the walls together on a cardboard base. When the walls are firm position the roof on top using more icing, and leave to set.
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5 stars