Gingerbread House ☃☃❄
 
Prep time
Cook time
Total time
 
Gingerbread House
Author:
Recipe type: Cookie, Gingerbread House
Serves: 1 Gingerbread House
Ingredients
For the Gingerbread House
  • 250g unsalted butter
  • 180g dark muscovado sugar
  • 7 tbsp black Treacle
  • 580g plain flour
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp mixed spice
For the Decoration
  • 1 bag of marshmallow (or selection sweets of your choice)
  • 1 tube of 125g jelly diamonds (or selection sweets of your choice)
  • 4 candle canes (or selection sweets of your choice)
  • 2 egg whites
  • 480g icing sugar
A Gingerbread House template (A4 size below)
Instructions
  1. Preheat oven to 180C.
  2. Melt the butter, sugar and treacle in a pan.
  3. Mix the flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg and mixed spice into a large bowl.
  4. Stir in the melted butter mixture to make a soft and smooth dough. If the dough is bit dry, add a tiny splash of water for the dough to come together,
  5. Prepare and cut out the template of two side walls, a front and back wall and two roof panels.
  6. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to 0.8cm thick.
  7. Cut out one of the sections according to the template, then slide the gingerbread onto a baking tray lined with baking sheet.
  8. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels.
  9. Any leftover dough can be cut into Christmas trees/gingerbread man/stars.
  10. Bake all the sections for 10 mins, turn and bake the other side for 5 mins until firm and just a little darker at the edges.
  11. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
Recipe by Chérie Kelly at http://cheriekelly.co.uk/pretty-gingerbread-house/