Wishing you all a very Happy New Year with this rather belated (or perhaps extremely early?) Gingerbread House. My wishes are that 2015 be filled with great health, happiness and the love of those you hold dear. I’d also like to take this opportunity to thank each and every one of you for the wonderful support and kindness shown over the past year for myself and Gather and Graze – it’s been a fabulous year of blogging and I truly appreciate all the friendships that have been formed and those that have been strengthened over the past twelve months.
There were so many Christmas treats in the Gather and Graze pantry and fridge that our Gingerbread House has sat de-constructed in a tupperware container for just over a week now, as we’ve worked our way through various shortbreads, fruit cake, biscotti, chocolate bark, rum balls and mince tarts. Ohhh my ever-expanding tummy! I’ve taken the approach that it’s better late than never and have spent an hour or two this afternoon constructing and decorating our annual Gingerbread House with my family. Always a fun and happy time!
Perhaps the following recipe will come in handy next year… I’m recording here in the most part for my own reference, as it produced a wonderful gingerbread, just the right texture for building a house… a recipe that I’ll be using over the years to come.
Happy New Year!
Gingerbread House | Gather and Graze
- 250g/1 Cup Unsalted Butter
- 160g/⅔ Cup Raw (Caster) Sugar (or Brown Sugar if you prefer)
- 1 Free-Range Egg
- 170g/½ Cup Golden Syrup (or Molasses if you prefer)
- 600g/4 Cups Plain Flour
- 2 Teaspoons Baking Soda
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Salt
Cream the butter and sugar in an electric mixer until light and fluffy. Beat in the egg and golden syrup, then sift and stir in the remaining dry ingredients until completely combined and a dough forms. Separate the dough into 3 portions (approx 400g each) and place in the fridge to rest for at least an hour.
Pre-heat oven to 190°C.
Roll out the dough (one portion at a time) and press into a lightly greased Gingerbread House mould*. Place back in the fridge for about 15 minutes before baking for approximately 15 mins.
Allow to cool for 10-15 minutes before removing to a cooling rack and rolling out the next portion…
When all portions are shaped and baked, use royal icing (2 Free-Range egg whites mixed together with 500g Icing (Powdered Sugar) in a piping bag to join the pieces together to construct the house. Decorate with the imagination and excitement of young children!
* I purchased a ‘Gingerbread House Mould’ when we lived in the USA, which makes life extremely easy when it comes to shaping the dough into the right size for baking. I’ll update this post soon with the dimensions, for those who might like to form a template to replicate the dimensions of our house.