Gingerbread love

Had a successful gingerbread house making date with my friend the other week. Lots of fun!!! Definitely had to make a day out of it... shop for ingredients, make dough, chill dough, lunch, purchase more ingredients, bake, assemble, decorate. Took us from midday till about 11pm! It was worth the effort as they both turned out fantastically.

We used the Gourmet Traveller mag recipe. Last year I think I used this 101 cookbooks recipe but was keen to try something new and less spicy for my family's sake (I love spicy!). This recipe made enough for two smallish houses (forgot the dimensions sorry) plus about 2 dozen small cut-out cookies.

Gingerbread
adapted from the Gourmet Traveller
 
700g (4 2/3 C) plain flour
190g light brown sugar
190g dark muscovado sugar (we used dark brown sugar)
1 tbsp baking powder
1 tbsp ground ginger
1 tsp ground cloves (we left this out)
220g cold butter, cubed
180g golden syrup
2 eggs

1. Process the flour, sugars, baking powder and spices in a food processor to combine well (we just sifted the flour and mixed everything by hand).

2. Add the butter and process to combine (we rubbed the butter in by hand). Add the golden syrup and eggs and process until mixture comes together (3-4 mins) (we mixed it with a wooden spoon).

3. Turn onto a work surface, knead until mixture comes together, divide dough into two discs and wrap each in plastic wrap. Refrigerate to rest for at least 1 hour.

4. Preheat the oven to 180 degrees Celsius.

5. Roll out gingerbread on a floured surface until 3mm thick. Using templates as guides (we drew them on baking paper and used a mini pizza roller cutter), cut out 2 roof pieces (10.5cm x 27cm recommended by gourmet traveller), 2 side walls (14x24cm) and 2 end walls (13cm wide, 14 cm high with 6cm-high pitch for the roof). Cut out a door, windows, gingerbread men/trees etc as desired.

6. Transfer pieces to trays lined with baking paper and bake in batches until darkened around the edges (8-10 minutes for smaller pieces and 10-12 mins for larger pieces). Cool for 5 mins then transfer to a wire rack.

NEXT prepare royal icing
4 eggwhites
880g pure icing sugar, sieved

1. Lightly whip eggwhites in a large bowl. Gradually add sugar and beat until mixture is smooth and holds a soft peak (ours was quite stiff but this was ideal as it was strong and set fast).

2. Dye icing as desired then spoon into piping bags.

NEXT putting it all together
1. Prepare a base for your house for transport. I just used an oven tray - upside down and covered in foil.

2. Pipe icing along the base and side section of each side of the house and start building! Use cans of food etc to stabilise pieces while they set. Be generous with the icing, especially on the inside of the house, for strength. Attaching the roof tends to be most tricky but we found that as our icing set so quickly we just had to hold it in place for a minute or two before it remained in place unsupported. Otherwise try to find a support of the right height to prop up the overhanging edge of the roof.

3. Decorate!!!!! Stick on lollies, chocolates etc and sift icing over the top for a snow-like effect. Icicles can be made by piping slowly and pulling downwards carefully, gradually squeezing less icing. This can take time to perfect.

4. Admire then eat/destroy :)

 

Our gingerbread village

 

I did end up making the 101 cookbooks recipe again this year - gave most to a friend as a gift. Excuse the terrible photo!

I also made some of 101 cookbooks' black sticky gingerbread but turned them into muffins. LOVE these! Moist, dense with a rich molasses flavour. I didn't add the fresh ginger root (and didn't add any extra ground ginger) as I didn't have any/was a bit scared - maybe next time (because there will be a next time). Kept them in the fridge and had them warmed up with my yoghurt and cereal in the morning. After a zap in the microwave the crust gets extra gooey and a soft of crispy/chewy/amazing texture. Ok enough raving.

 

Hope everyone is having a lovely festive season :)