Remove from the oven and leave on the baking sheets until cold. Bake for a further 3–5 minutes, or until the gingerbread is firm and golden and the sweets have melted and filled the panes, but are not bubbling. Slide onto a wire rack to cool.īake the large gingerbread pieces for 15 minutes, then pop 2–3 red boiled sweets into each square window pane and 1 yellow boiled sweet into each round window and return to the oven. Heat the oven to 180☌/160☌ fan/350☏/Gas 4.īake the small pieces of gingerbread for 10 minutes, or until golden brown and firm. Cover the remaining icing with a damp tea towel until needed. Spoon another quarter into the disposable piping bag. Spoon one quarter of the icing into the small piping bag fitted with the writing nozzle. Beat the icing for 5 minutes on high speed until very stiff. Gradually add the sifted icing sugar on a low speed until combined (use a damp tea towel around the bowl to prevent puffs of icing, if you like). Beat the powdered egg white with the water and lemon juice in a stand mixer fitted with the paddle attachment until frothy. You should end up with: 1 x front, 1 x back, 2 x side walls, 2 x roof sections, 1 x door, 4 x chimney sections, 1 x Santa’s legs, 3 x trees, 2 x gingerbread men or women, 3 large triangular supports, 2 small triangular supports, and 4 x spare window pieces to make the path.Ĭhill the gingerbread pieces for 1 hour (this will prevent them spreading during baking). Cut out or use the 3cm round cutter to stamp out a circle in the front and back sections (discard the cut-out circles). (The remaining cut-out windows will make the path.) Cut out the door from the front section, between the 2 windows, reserving the door piece. Three of the large triangles will support the trees and the 2 smaller ones will support the gingerbread men. Slice one in half again to make 2 smaller triangles. Slice 2 cut-out windows in half diagonally to make 4 triangles. Cut 2 square windows into the front and each of the side sections. Keep all the small pieces together on one tray.Ĭut 2 small holes along a long edge of each roof piece – make sure the holes line up when you place the edges side by side (you’ll thread string through them to secure the roof pieces together). Line the baking sheets with baking paper and carefully transfer the cut pieces of gingerbread onto them. Once the gingerbread has cooled, transfer the pieces to a lightly floured work surface and cut out the gingerbread pieces using the templates, re-rolling the trimmings as necessary. Slide the cling-filmed gingerbread sheets onto the baking sheets and refrigerate for 30 minutes until firm. Roll out each piece between 2 sheets of cling film until 5mm thick. Bring the mixture together with your hands and knead it to a dough.ĭivide the warm dough into 3 equal pieces. Sift the flour, ginger and salt into the wet ingredients, then stir to combine. Remove from the heat and stir in the butter until melted. Heat the sugar, golden syrup and orange juice in a large pan over a low heat, until all the sugar crystals have melted (about 5 minutes). You will need more than one of some parts, as indicated in the template references. Gingerbread House templates (PDF, 107kb) Methodĭownload and print the Gingerbread House templates (PDF, 107kb).
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