Gingerbread house – easy ‘how to’ plus recipe

how to make a gingerbread houseI have always looked at the fabulous gingerbread houses and imagined they were really difficult to make so I never got any further than admiring them from afar oh and eating them of course

How to make a gingerbread house

Then Lakeland asked me if I’d like to review one of their Fairy Cottage moulds which can be used with gingerbread or chocolate. Versatile and easy.

I said yes as you know I can’t refuse a challenge and I was amazed just how easy it was to make my first gingerbread house, not only that I really enjoyed making it and had a smile on my face from start to finish. I have a confession – I didn’t let the girls help me I was so engrossed in my creativity, oops. Lucky it’s a mould and we can use it time and time again

Lakeland Ginger bread house mouldSo here’s what your Lakeland Fairy Cottage moulds look like. They cost £11.99, you can order them online and have them delivered too.

NB: Lakeland – please could you make a plastic box to put them away in, like a made to measure briefcase? Only reason they are in silicone and as they’re only used occasionally throughout the year I’d hate them to get ripped or broken by mistake. ;)

The moulds are suitable for gingerbread and chocolate, take a look at my chocolate Chapel of Love

Gingerbread house recipe

gingerbread house decoratingcourtesy of Lakeland

Ingredients
180 g butter
125g brown sugar
300g treacle OR golden syrup (I used syrup for the lighter colour)
500g plain flour
1/4 tsp salt
1 tbsp ground ginger
1/2 tsp bicarbonate of soda
Extra flour for rolling

Method

Pre heat the oven to 170C

Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir. Add the dry ingredients and mix until blended into a thick dough

Tip the dough onto a floured board, knead with flour, then tear off pieces of dough and press into the mould.

gingerbread house panels

Place onto a baking tray and bake for 25 – 35 minutes or until firm to touch – the dough will crisp as it cools

Allow to cool before removing from the mould.

gingerbread house panels cooked

Royal icing

Ingredients
500g icing sugar
1 tsp cream of tartar
3 egg whites

Place the sugar and cream in a medium bowl. Gradualy add the egg whites whisking with an electric mixer until the mixture forms into a thick white paste, the whisk should be able to stand upright in the mixture. If required add more icing sugar

Spoon the icing into a piping bag, twist top and begin building the house using the icing as your ‘glue’

gingerbread house

Biscuit anyone?

gingerbread house

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