Gingerbread for a Gingerbread House
Every Christmas I design a new pattern and make a gingerbread house. The kids love to help decorate. This recipe is enough to make one gingerbread house.
Ingredients
Serves: 30
- 200g margarine or butter
- 200g caster sugar
- 350g black treacle
- 625g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 tablespoon ground ginger
- 300g icing sugar
- 1/4 teaspoon cream of tartar
- 2 egg whites
- 1/2 teaspoon vanilla extract
Method
Prep:30min ›
Cook:15min ›
Extra time:2hr15min ›
Ready in:3hr
- Preheat the oven to 190 C / Gas mark 5.
- Melt butter in a saucepan large enough for mixing the dough. Mix in sugar and treacle. Combine the flour, salt, bicarb, nutmeg and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
- On a floured surface, roll out dough to .5cm (1/4 in) thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the centre is done. Place pieces onto baking trays.
- Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the baking tray, then remove to racks to finish cooling.
- When the gingerbread has cooled completely, make the icing cement. In a medium bowl, mix together icing sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until icing holds its shape. If necessary, add more icing sugar to thicken the icing. Cover icing with a damp cloth to prevent drying while you work.
Watch how!
Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!
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Reviews & ratings
Average global rating:
(103)
Reviews in English (83)
awesome - 23 Dec 2010
I don't know what I did wrong but the dough did not bind together and I was left with a crumbly mess.... Eventually I added a sprinkle of water, sadly the dough still didn't work out and the segments of house crumbled in the oven...the only redeeming feature was the flavour... nice - 22 Dec 2010
Thanks for this great recipe This is the first time I've made a gingerbread. My friend makes them with the precision of an archetiect but mine was rustic and wonky!.. The important stuff, it was ready in about 24 hours. I altered the recipe slightly, I used 300 black treacle and 50 golden syrup and next time will do half and half. I also added around 100g of extra flour. The person above has said this did not come together, I had the opposite experience making me think that it must be the type of raw ingredients (butter or marg etc) will alter the consistency and you have to adapt it a little. I added the extra flour and it was perfect and SO yummy (raw!). I rolled as suggested but next time I'd roll thinner, a matter of taste I think. I've added some pics - 30 Nov 2013
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