Gingerbread House
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Gingerbread Dough
- 250 grams butter, at room temperature
- ⅓ cup golden syrup
- ¾ cup brown sugar
- 2 eggs
- 5 cups flour, sifted
- 2 tablespoons ginger
- 1 ½ teaspoon bicarbonate of soda
- ¼ teaspoon ground cloves
Icing Mixture
- 2 egg whites
- 1 teaspoon lemon juice
- 2 ¾ cups icing sugar
Instructions
Gingerbread Dough
- In the bowl of a stand mixer, beat the butter, brown sugar and golden syrup until pale and creamy in color.
- Add the eggs and beat until combine. Gradually add in the flour, ginger, bicarb and cloves. Mix on a medium speed until the dough has come together.
- Preheat the oven to 180 °C. Roll out the dough between 2 sheets of baking paper to a thickness of 4 mm. Use the templates to cut out the required shapes. Freeze the dough cutouts for 30 minutes.
- Bake the dough on a tray lined with baking paper for 12-14 minutes. Cool on a wire rack.
Icing Mixture
- Beat the egg whites in a stand mixer until foamy, approximately 2 minutes.
- Add in the lemon juice and icing sugar and beat until combined.
- Transfer to a piping bag fitted with a 3 mm nozzle and use to decorate and assemble the gingerbread house.