A Perfect Pantry

Instructions on how to build your Gingerbread House

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INGREDIENTS

• 150g unsalted butter
• 120g brown sugar
• 70g golden syrup
• 1 egg
• 350g plain flour
• 50g self raising flour
• ½ tsp cinnamon, ground
• 2 tsp ginger, ground
• 1 tsp bi carbonate soda
• 1 tbsp milk

LIGHT CARAMEL

• 100g caster sugar
• 40ml water

ICING

• 1 egg white
• 200g icing sugar
• ½ tsp lemon juice

DIRECTIONS

1. Pre-heat the oven to 170 C.
2. Using an bench mixer, place the butter, brown sugar and golden syrup into the mixing bowl and beat until light and fluffy.
3. Add the egg to the butter mixture and beat until combined.
4. Sift the flours, cinnamon, ginger, and bi-carbonate soda and add to the butter mixture on a low speed.
5. Add the milk and combine.
6. Knead gingerbread dough to a ball and allow to rest for an hour.
7. Line a baking tray with baking paper.
8. Roll out the gingerbread dough to a thickness of 3mm.
9. Using your small house template, cut out the gingerbread house walls, roof and door ends.
10. Gently put the house parts onto the lined baking tray and put in the pre heated oven for  7 minutes or until a light brown colour is achieved.
11. Allow to cool.

LIGHT CARAMEL

1. Heat the sugar and water in a pan until a very light golden colour is beginning to show.
2. Turn the heat down to very low, just to keep the sugar from setting.
3. If your caramel sets, you can melt it by putting on a low heat until melted.
4. If your caramel crystallises, you will need to start again and make another caramel.
5. (If you stir your caramel, it increases the risk of crystallising)

GINGERBREAD HOUSE ASSEMBLY

Please display care when heating sugar as it can heat up to over 200 C therefore it can give a nasty burn.

(You can use icing to stick the house parts together if you do not want to use caramel)

1. You will need to work quickly as the caramel will set.
2. Lay one of the door ends on a piece of baking paper with the outside facing down.
3. Dip the side of the wall into the caramel and press lightly onto the door end.
4. Dip the other wall into the caramel and press lightly onto the other side of the door end.
5. Dip the other door end into the caramel and press lightly to the 2 walls that are bare.
6. Stand the house up and dip both ends of one of the roof panels into the caramel and press slightly onto the house
7. Repeat with the other roof panel.
8. Allow to cool and decorate as desired.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer
• PowerMIx Combo Stand Mixer