I 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
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
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.
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.
Royal icingIngredients 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’