Chef Duck: Gingerbread House

Over the holidays, my sister and I made our first ever gingerbread house, from scratch. Based on the BBC Good Food recipe and using the Lakeland Gingerbread House & People Cookie Cutter Set, I was very pleased with how it turned out.

We followed the recipe for the gingerbread dough (below) exactly, and then rolled it out to the thickness of two £1 coins and cut out the house pieces – two sides, two ends, and the two roof slopes. The leftover dough was cut into gingerbread people and trees. We baked the pieces for around 15 minutes. (Be warned – the cookie shapes will spread slightly, so give them lots of room.) Once they had cooled, we stuck the house together with royal icing – 1 egg white and 250g of icing sugar – and left it to dry overnight. Then we decorated it with sweets, more royal icing and decorating icing.

Gingerbread Dough
  • 250g unsalted butter
  • 200g dark muscovado sugar
  • 7 tbsp golden syrup
  • 600g plain flour
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger

Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.

The end result!

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