serves

1

pieces

Serves

prep-time

60

minutes

Preparation Time

30 minutes (plus 1-2 hours for decorating)

Cooking Time

Ingredients
  • 3 1/2 cups self raising flour
  • 1 cup plain flour
  • 2 tbsp McCormick Ginger Ground
  • 1 tsp McCormick Cinnamon Ground
  • 1 tsp McCormick Cloves Whole
  • 1 cup firmly packed brown sugar
  • 185 g butter, chopped
  • 1/2 cup golden syrup
  • 2 eggs, lightly beaten
  • 1/4 cup pure icing sugar
  • Royal icing (We used a double batch of the icing as we covered the base of the cutting board to simulate snow and also used it to decorate the house)
  • 2 egg whites, lightly beaten
  • 3 cups pure icing sugar
  • pinch McCormick Vanillin Sugar
  • Lollies or small toys to place inside of house (optional)
  • 30cm round or square cake board
  • 2 sheets Cardboard
  • Cake pins
  • 1 x snap lock bag for piping
Directions
  1. Preheat oven to 180°C.
  2. Combine flours, McCormick Ginger, Cinnamon, Cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. 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.
  3. Meanwhile, prepare cardboard cut-out patterns for gingerbread house; cut two 12 cm x 19cm rectangles for roof; two 10.5 x 16cm rectangles for side walls of house; and two 16cm x 18cm rectangles for front and back walls of house and add 14cm gables with total height 28cm.
  4. Roll dough, 1 portion at a time, between 2 sheets of 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.
  5. Meanwhile make royal icing: Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
  6. 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. Fill inside of house with lollies or small toys 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.
  7. 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. Dust roof with Vanillin Sugar.
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!

Tip: Before cutting gingerbread to size, make a test run with cardboard cut-outs to ensure pieces will fit together.

Gift idea: wrap completed gingerbread house in clear celephane and tie with a pretty ribbion. Take to a Christmas party or give as a gift.

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