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Schwartz Ginger Bread House

Get the family together in the Christmas spirit making and decorating this easy to assemble gingerbread house.

Ingredients
Preparation
2 hrs Cook Time
2 hrs Cook Time
  • Print and cut out pattern templates. Click here to download a PDF of the templates for this house. Trace templates on to cardboard and wrap in cling film to keep grease free.

  • Decorate as desired, you could use jelly beans or chocolate buttons for the roof, liquorice allsorts, chocolate fingers, candy sticks, bonbons, smarties, flakes etc. Pipe icing all over board to simulate snow.

  • Hits and Tips:
    - Prepare additional royal icing for colouring, red, green or any colour you wish to use.
    - For easy decorating, use disposable piping bags.
    - Combine and roll out all your dough trimmings and cut into your favourite Christmas shapes and decorate them with coloured icing.

  • Mix flour, Ginger, Cinnamon, Allspice, Nutmeg, Salt and bicarbonate of soda in a large bowl, set aside.

  • In a large bowl mix the butter and sugar until light and fluffy. Add the black treacle and egg, mix well. Add the flour slowly to form a stiff dough. Wrap in cling film and refrigerate for two hours or overnight.

  • Dust work surface and rolling pin with flour. Roll out ¼ of the chilled dough to about 4mm thickness and place on baking paper. Place pattern template on dough, cut around template with a long sharp knife, use small sharp knife to cut smaller areas of template. Repeat rolling and cutting until all of the templates have been cut out. Gently slide baking paper with dough onto baking tray. Leave cut out dough standing for 2 hours at room temperature before baking to stop dough from distortion during baking.

  • Pre-heat oven to 180°C, 350°F, Gas Mark 4.

  • Bake each baking tray for 25-30 minutes, or until gingerbread pieces are hard to touch. Cool baking trays on wire racks until gingerbread pieces are cool enough to handle. Cool gingerbread completely before assembling gingerbread house with royal icing.

  • Whisk the egg whites in a large bowl until they become frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in.

  • Add the lemon juice and glycerine and stir. Beat the icing sugar with hand held mixer for 10-12 minutes, or until stiff peaks form.

  • Before assembling the gingerbread house, use royal icing to pipe windows onto side walls and peaked walls, then set aside. Prepare a sturdy base for the gingerbread house. Pipe icing along bottom of side wall and bottom and side of peaked wall. Join the pieces so that the side wall is positioned on the inside edge of the peaked wall. Press sides together and hold in place for several minutes, until icing begins to set. If necessary prop with tins or mugs to hold walls up until icing dries. Attach other peaked wall and side wall with icing. Leave to stand at least 1 hour before continuing. Remove any props before adding roof. Pipe icing along top edge of walls. Top with the 2 roof pieces, adjusting until roof pieces meet at the top. Pipe a line of icing where the 2 roof pieces meet. Press and hold in place for several minutes to allow icing to set. Leave standing for at least 3 hours before decorating.

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