serves

1

pieces

Serves

prep-time

1

hour

Preparation Time

30 minutes (+ 1-2 hours for decorating)

Cooking Time

Ingredients
  • Gingerbread House
  • 3 1/2 cups self raising flour
  • 1 cup plain flour
  • 2 tbsp McCormick Ginger Ground
  • 1 tbsp McCormick Cinnamon Ground
  • 1 tbsp McCormick Cloves Ground
  • 1 cup firmly packed brown sugar
  • 185 g butter, chopped
  • 1/2 cup golden syrup
  • 2 eggs, lightly beaten
  • Royal Icing (We used a double batch of the icing as we covered the base of the cutting board to simulate snow and used it to decorate the house) :
  • 1/4 cup pure icing sugar
  • 2 egg whites, lightly beaten
Directions
  1. Preheat oven to 180°C.
  2. Combine flours, McCormick Ginger Ground, Cinnamon Ground, Cloves Ground, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.
  3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap.
  4. Meanwhile, cut paper patterns for gingerbread house; cut two 12 cm x 19 cm rectangles for roof; two 10.5 cm x 16 cm rectangles for side walls of house; and two 16 cm x 18 cm rectangles for front and back walls of house and add 14 cm gables with total height 28 cm.
  5. Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Using cardboard cut-outs as a guide, cut shapes from dough. Place gingerbread in a single layer on trays. Re-knead and re-roll dough as needed to cut shapes from dough. Line 4 baking trays with baking paper. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.
  6. Meanwhile make royal icing: Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
  7. Use a knife spread icing to join wall edges together, start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries. Then join back and side wall, placing pins into adjoining wall edges to support joins until icing dries. You should have an empty house without a roof.
  8. If house feels strong and dry enough. Use icing to attach roof to walls, using pins into adjoining sides to support roof until icing dries completely. Remove pins only when house is solid and dried.
  9. Spoon 1/2 cup remaining icing into a snap-lock bag. Trim 1 corner of bag and pipe windows and doors on house and frost on roof edges. Allow to dry.
Recipe Tip

This cute gingerbread house will keep for up to 1 week. Best made a couple days before Christmas. Don't forget it's edible! Best served when kids are around so they can crack it open and find the treats hidden inside! Before cutting gingerbread to size, make a test run with cardboard cut-outs to ensure pieces will fit together. For a Gift Idea: wrap completed gingerbread house in clear cellophane and tie with a pretty ribbon. Take to a Christmas party or give as a gift.

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