Gingerbread House

Ingredients:

• 200g butter, chopped
• 1 cup brown sugar
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 cup plain flour
• 3 1/2 cups self-raising flour
• 2 eggs, lightly beaten
• 1/2 cup golden syrup
• 2 quantities of  Royal Icing
• Confectionary for decorating.

 

Templates

• 2 x  18cm by 10 cm (front and back)
• 2 x  13cm by 22cm templates(ends)
• 2  x 15cm by 18cm (roof pieces)

Method:

In a food processor, place the butter and sugar and process until fully combined.
Add the flours and the cinnamon and ginger into the processor and process on high until fully combined.
In a jug mix the eggs with the golden syrup. Pour this into the food processor while the motor is running and process until it is all combined.
Turn out onto a lighly floured bench and knead until smooth. Divide into 4 pieces and shape into flat discs. Wrap in cling film and refrigerate for 1 hour.
Remove from cling film and knead until pliable. Roll out to 5mm thick and cut to the template shapes. Re-roll offcuts and cut as needed.
Bake all pieces for 15-20 mins at 180°C or until golden.
Leave to cool overnight on wire racks.
When ready to assemble prepare the royal icing and set out lollies for decoration along with the cake board or heavy cardboard.
Cut the slope for the roof from the end pieces. Cut the doors and windows from the front and back pieces.
Take the royal icing and decorate the walls with lollies. Take a piece of brown paper spread with royal icing and stick it on the back of the two roof pieces so they are joined together (this will help support the weight of the roof). Leave to dry for 1/2 hour.
Use the royal icing to glue the walls together and to the board. Use some heavy objects to support the walls as they dry.
Place the roof on and use the royal icing to pipe the snow and shingles onto the roof. Complete the decoration and leave to dry. Gingerbread will keep for up to 1 week.