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

11 Comments

    • Thank you, that photo was taken with my phone as I ‘lost’ all the ones I took with the camera grrrr. Never mind I’ll have to make another one!

      Reply
  1. That looks fantastic!

    Reply
    • Thank you, I was surprised at how easy it was I must admit

      Reply
  2. Looks super. think your idea of a case for the moulds is a good one.

    Reply
    • Thank you and yes I don’t think I would have attempted it without moulds – it certainly takes away the headache and allows everyone to have a go

      Reply
  3. Wow! This looks more professional than mine I tried at Halloween!

    Reply
  4. Thank you for this! My husband threw away the box for my mould and I needed the recipe today, you have saved me! Beautiful house by the way!

    Reply
  5. I am making this for my Grandchilds birthday how far advance can I make this., and will it keep.

    Reply
    • Great idea, I would keep it in an airtight tin until assembly. We made ours before Christmas and it didn’t last long at all but I wouldn’t make it too much in advance, the fresher the better

      Reply

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