Gingerbread House - Kitchen Craft

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House

                         Gingerbread House
   Ingredients
   Gingerbread:
   175g (6 oz) butter
   200g (7 oz) light brown soft
   sugar
   1 teaspoon lemon zest
   1 1/2 tablespoons lemon juice
   150g (5 oz) black treacle
   2 eggs
   375g (13 oz) plain flour
   1 dessertspoon baking powder
   1 tablespoon ground ginger
   1 dessertspoon ground allspice
   Edible Glue:
   6 egg whites
   1.75kg (4 lb) icing sugar, sifted

   Method
   Cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice and
   treacle. Gradually beat in 2 eggs.
   Sift the flour, baking powder and spices together then stir into creamed
   mixture.
   Wrap dough in baking parchment, and refrigerate for 1 hour.
   Divide dough into 6 portions; 2 slightly larger than the others and leaving some
   for the four decorative cutters. On a lightly floured surface, roll out the dough to
   approx. the size of the side wall and the end wall using the large rectangular
   cutter and the side wall cutter; cut out two of each. Roll out and cut two
   rectangular pieces using the large rectangular cutter for the roof. You can
   choose to cut the tree, window, chimney and gingerbread man decorations
   using gingerbread or fondant using the remaining dough and four cutters.

Transfer gingerbread onto greased baking trays.
In a preheated 190ÌŠC / Gas mark 5 oven, bake gingerbread for 10 minutes, or
until crisp. When removing from the oven, leave the gingerbread on the baking
trays for a few minutes to set, then transfer to wire racks. Leave out overnight to
harden.
Lightly whisk 2 egg whites and gradually beat in approx. 1/3 of the icing sugar.
The icing should be smooth and stand in firm peaks. (a) Spread or pipe a 23cm
(9 in) line of icing onto a cake board, and press in one of the side walls so that it
sticks firmly and stands upright. If necessary, spread or pipe a little extra icing
along either side to help support it. (b) Take an end wall and ice both the side
edges. Spread or pipe a line of icing on the board at a right angle to the first
wall, and press the end wall into position. (c) Repeat this process with the other
two walls until they are all in position. Leave the walls to harden together for at
least two hours before putting on the roof. (d) Spread or pipe a thick layer of
icing on top of all the walls, and fix the roof pieces in position; the roof should
overlap the walls to make the eaves. (e) Pipe or spread a little icing along the
crest of the roof to hold the two pieces firmly together. Leave overnight to set
firmly.
When ready to decorate, make the remaining icing. In a large bowl, lightly
whisk 4 egg whites, and mix in remaining icing sugar as before. Use this to
make snow on the roof, and to stick various sweets for decoration. You can also
use the five small cutters to make a chimney, a decorative window, a door, a
gingerbread man and a tree outside the house with rolled coloured fondant.
Finish with a fine dusting of sifted icing sugar.

Products Used
Sweetly Does It Gingerbread House Kit
Kitchen Craft Plastic 12cm Sieve
Sweetly Does It Silicone Paper Baking Roll
Sweetly Does It Medium Non-Stick Rolling Pin
Master Class Professional Non-Stick Hard Anodised 42cm Baking Tray
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray
Colourworks Pastels Silicone Whisk
Colourworks Medium Red Melamine Two Tone Mixing Bowl

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