An excellent recipe for gingerbread, and a simple sweet house. Make christmas a little more special – the kids will love it!
550 grams Honey
250 grams Sugar
125 grams Butter
1000 grams Bakers (or bread) Flour
25 grams Mixed Spice
50 ml Water
16 grams Bicarbonate of Soda
200 grams Egg White
1350 grams Icing Sugar
3 Drops Lemon Juice
Sweets to decorate
Icing sugar to shake over for snow effect.
This recipe makes enough dough for 2 houses. I usually make 1 house and cut gingerbread cookies out of the second piece of dough. My 4y/o loves decorating the biscuits with icing and sweets while I decorate the house!
1. Heat the honey and sugar to 65 degrees Celsius. (Don’t worry if you haven’t got a thermometer. Just heat until the mix is melted and hot but not near boiling).
2. Transfer to a mixing bowl. Add the butter and mix until 35 degrees Celsius. (or is neither hot nor cold when you touch it!)
3. Add flour, eggs and spice and work into a smooth dough.
At this point you can store the dough to mature – or keep going with the recipe.
4. Dissolve bicarb into the water and add to the dough. Mix thoroughly.
5. Roll out the dough to 4mm for base and walls and 2.5 – 3mm for roof.
6. If you wish you can now glaze the dough with a sugar syrup (1 part sugar to 1 part water) and dock well (prick), both to prevent bubbles rising. I have done this in the past and the result is just as good. In my example here I haven’t.
In this example I have rolled all the dough to 4mm and baked the dough in sheets then cut it when cooked as this gives a cleaner edge. The roof pieces will be too thick so I carefully cut them in half (width ways) to make them lighter.
7. Bake at 180 degrees Celsius for approx. 15-20 minutes.
1. If you have not already, cut out the pieces. Do this while the dough is warm. Don’t forget to cut a round window and a door. (See pictures) Cut the circle in half to form shutters.
2. Make up the royal icing. (Royal icing dries hard so keep in covered with plastic wrap.)
3. Put the icing into a piping bag with a medium plain nozzle.
4. Assemble in the following order:
Two Side walls.
Now, let icing harden for an hour, then
Now, pipe on more royal icing to decorate. Decorate with sweets before the royal icing hardens.
Finally, dust with icing sugar for fresh snow effect.
Another hint is to leave the dough to dry overnight. Cover with a clean tea towel and let sit. Cook the next morning. This gives the cooked dough a nice dry crust with a moist interior.
One last note, I once made a gingerbread house twice this size and you can see my hand written measurements on the diagram photo. If you are making this for the first time, please use the typed measurements in the diagram as reference.
Don’t forget to enjoy your day.