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Gingerbread House

Crisp, spiced gingerbread with a deep, toffee-gold richness.
Sweet edges, warm cinnamon-ginger perfume, and a bold dark finish.
Finish it with snowy icing sugar for a cozy, homemade house of joy.

dessert ⏱ 150 min 350 kcal / portion 70.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Gingerbread House
v4 · rb0e705f985 20260727Z1751 575 g flour cake board to taste rolling pin to taste baking tray to taste 🍳 melt butter with golden syrup, light brown sugar, black treacle, and water until boiling 🌀 whisk cinnamon, ginger, clove, salt, and bicarbonate of soda into the butter mixture until smooth ⏳ ⏱ 2-3 h cool the gingerbread syrup mixture to room temperature, then chill until cold or overnight 🌀 ⏱ 5 min mix chilled syrup mixture with flour on low until smooth ⏳ transfer the dough to a clean work surface, shape into a smooth flat disc, wrap tightly, and chill overnight 🔥 preheat oven to 180°C fan ⏱ 15-30 min remove the dough from the fridge and leave out at room temperature to soften slightly 🔪 lightly flour a clean work surface and rolling pin, then roll dough out to about 4mm thickness using as much flour as needed to stop it from sticking 🔪 use the template to cut out gingerbread house components and place them onto parchment-lined baking trays 🔥 ⏱ 12-15 min bake the tray-loaded gingerbread house components or until the edges start to colour ⏳ ⏱ 30 min leave to cool completely on a wire rack 🌀 ⏱ 5 min whip royal icing by whisking icing sugar, egg whites, lemon juice, and glycerine on medium speed until light and fluffy 🍽 assemble the gingerbread house by gluing the baked components together with royal icing decorate with sweets and sprinkles and attach snow, icicles, and any extra festive shapes to the gingerbread house with royal icing Gingerbread House 🎉 250 g butter 75 g golden syrup 215 g light brown sugar 75 g black treacle water to taste 2½ tsp cinnamon 2½ tsp ginger 1 tsp clove ½ tsp salt 1¼ tsp bicarbonate of soda gingerbread house template to taste parchment paper to taste 1 kg icing sugar 130 g egg white 30 g lemon juice 5 g glycerine sweets to taste sprinkle to taste gingerbread men to taste snow to taste icicle to taste rolling pin cake board gingerbread house template, parchment paper baking tray icing sugar, egg white, lemon juice, glycerine cake board
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Preparation steps

  1. melt butter with golden syrup, light brown sugar, black treacle, and water until boiling
  2. whisk cinnamon, ginger, clove, salt, and bicarbonate of soda into the butter mixture until smooth
  3. cool the gingerbread syrup mixture to room temperature, then chill until cold about 2-3 hours or overnight
  4. mix chilled syrup mixture with flour on low until smooth about 5 minutes
  5. transfer the dough to a clean work surface, shape into a smooth flat disc, wrap tightly, and chill overnight
  6. preheat oven to 180°C fan
  7. remove the dough from the fridge and leave out at room temperature for about 15-30 minutes to soften slightly
  8. lightly flour a clean work surface and rolling pin, then roll dough out to about 4mm thickness using as much flour as needed to stop it from sticking
  9. use the template to cut out gingerbread house components and place them onto parchment-lined baking trays
  10. bake the tray-loaded gingerbread house components for 12-15 minutes or until the edges start to colour
  11. leave to cool completely on a wire rack about 30 minutes
  12. whip royal icing by whisking icing sugar, egg whites, lemon juice, and glycerine on medium speed for about 5 minutes until light and fluffy
  13. assemble the gingerbread house by gluing the baked components together with royal icing
  14. decorate with sweets and sprinkles and attach snow, icicles, and any extra festive shapes to the gingerbread house with royal icing

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