Gingerbread house. My mum wanted this for her 80th birthday. She didnt want any lollies on it just gingerbread

Gingerbread Dough

200 g golden syrup

360 g castor sugar
800 g Plain flour
10 g Ground cloves
20 g Cinnamon
10 g ginger
10 g bicarbonate of Soda
2 Egg Whole
300 g unsalted butter

Method

Add the golden syrup, butter, castor sugar, cloves, cinnamon, and ginger to a pot and melt the butter then bring to the boil.

Once boiled remove from heat and allow to cool.

Break up the eggs then add to the above mix when cool.

Sieve the dry ingredients together then make a bay

Pour 1/2 the cooled liquid into the bay, slowly bring the dry ingredients into the liquid, forming a thick slurry before breaking the sides of the bay.  Mix together until all flour is cleared

Add more liquid as you go to form a working dough

Wrap dough in plastic and leave to mature overnight.

Shaping

1 shaping and baking the gingerbread

2 prepare your baking sheet lined trays and roll out prepared dough to 4 mm thick straight on to them. dock well.

3 cut out shapes leaving a 10 mm gap between pieces.

4 Large pieces and small pieces should be on separate sheets as the larger pieces take longer to cook.

 
5 Bake at 150c Must be left soft not hard approx 15 mins.
 
6 after baking, allow shapes to cool a little before placing them on cooling wires so they don’t bend.
 

 

Tips
 
This will make 2 gingerbread houses but you can freeze the dough or of course 1/2 the recipe according to your requirements.
This gingerbread house has been glued together with caramel and gelatin leaves have been used for the windows.

 

 
 
 

Author: Bec

Chef/Patissier

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