My Gingerbread House


This weekend I had the pleasure of baking the gingerbread house above at Kitchen Complements. I had an excellent bunch of people in this week and 3 very enthusiastic kids who helped me out decorating. I am truly loving my classes at the moment in Kitchen Complements, in the new year I hope to offer a bread making one so make sure to stay in touch with me for updates on that. Anyhow here is my gingerbread house recipe with loads of help from James Morton, without his gingerbread recipe I would have crashed and burned in my class. I am also going to include my template that I used courtesy of Martha Stewart which can be found here.

Ingredients:

500g unsalted butter
400g dark muscavado sugar
400g golden syrup
1200g plain flour
20g bicarbonate of soda
20g ginger
20g cinnamon

Royal Icing

525g icing sugar
4 large egg whites
1tbsp cream of tarter

Decoration - you can use anything so be creative.

Method:

  1. Preheat the oven to 200c/gas (fan 180c). Have at least 2 baking sheets to hand.
  2. Weigh out all your ingredients. In a pan add your sugar, butter and syrup. In a large separate bowl weigh out your flour, spices and bicarb soda giving a quick stir.
  3. Place the pan on medium heat mixing until the butter has melted and all the sugar has dissolved.
  4. Pour the above mixture into the flour and bring together into dough. Careful this will be very hot. Divide the dough in to two pieces.
  5. Place one sheet of baking parchment on to a clean work surface placing the hot dough in the centre, cover with another sheet of baking parchment. Roll out the dough between the two sheets of parchment to roughly half a centimetre thick.
  6. Once rolled out, lightly flour the top of your gingerbread, and then using your templates (also lightly floured) cut out the desired shapes. Once this is done, remove the excess gingerbread from around the templates, transfer to a baking sheet, keeping on the baking parchment you rolled out on.
  7. Now with the remainder gingerbread start steps 5 & 6 again for the remaining templates.
  8. Bake your gingerbread for 15 mins until golden brown. When it comes out of the oven it will be soft but transfer to a wire rack, it will cool and then harden up. Leave to cool for at least 1 hour.


Royal Icing

  1. Put the egg whites and cream of tartar in to an electric mixer and hand whisk for approx. 30 seconds until all lumps are gone.
  2. Pour all the icing the sugar in to the egg whites, using a paddle attachment and mix for 10 minutes on a low speed.


Assembly

  1. Fill a piping bag with royal icing and use it to glue the walls together. Glue all the wall structure first, using cans of fruit or veg to prop up the walls while they dry and harden to give extra support.
  2. Once hardened glue the roof on, again use some props to keep the roof in place. Allow to harden overnight.
  3. When the whole structure has hardened you can decorate as you wish, using all manner of sweets and treats. In order to stick the sweets on all you need to do is have some royal icing set aside and thinned down with some milk to make it pipe able.


This picture then made my day, as passing Kitchen Complements look at what I saw in the window :)



Thank you for reading,

Will

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