TO ASSEMBLE THE HOUSE
1. Pipe the icing along the base of one side panel
and position on a board. Prop up with a tea cup.
2. Pipe the icing along the base and one side of front
panel. Position against side panel. Prop up with a
tea cup.
3. Pipe the icing along one side and the base of the
other side panel. Position against the front and
prop up with a tea cup.
4. Pipe the icing along the base and both sides of the
back panel. Position against side panels and leave
to dry for 20 minutes.
5. Remove tea cup. Ice door panel and place in open
position on front panel.
6. Pipe icing along top egdes of roof panels and
place in position, aligning flush at front of house.
7. Set aside to dry for 30 minutes.
8. Decorate as desired.
Visit www.chefstoolbox.com for more decorating
ideas.
Contents:
2 silicone sheets
2 piping bags
Instruction booklet
Use and Care:
Silicone sheets
-40°C to 230°C
Made from food-grade silicone
Dishwasher, oven, microwave and freezer safe
Rinse in warm soapy water before first use
Use of knives will damage the silicone
Wash in warm, soapy water or place in top shelf of
dishwasher
Lifetime guarantee*
Piping bag
Wash in warm, soapy water
Air dry
30-day guarantee
*See www.chefstoolbox.com for details
Gingerbread House
GINGERBREAD HOUSE
ROYAL ICING
Preparation: 20 mins Cooking: 25-35 mins
Keeps: 4 days (for eating); 2 months (for decoration)
Preparation: 10 mins
The process order:
Purchase a cake board for the house 25cm x 26cm x 1cm thick
(from a craft or kitchen store)
Make the dough mixture
Press dough into mould and bake
Make the Royal Icing
Assemble the house
Decorate the house
Silicone Spoon Spatula
Measuring Set
Electronic Scales
Piping Bag
THE CHEFS TOOLS
Gingerbread House Mould
Silicone Whisk
Measuring Set
Electronic Scales
Digital Thermometer
Rolling Pin
THE INGREDIENTS
125g brown sugar
¼ teaspoon salt
300g treacle or golden syrup
1 tablespoon ground ginger
180g butter
500g plain flour
1/2 teaspoon bicarbonate of soda
extra flour for rolling
THE CHEFS TOOLS
THE INGREDIENTS
500g pure icing sugar, sifted
1 teaspoon cream of tartar
3 egg white
THE FUN
▪ Place sugar and cream of tartar in a medium bowl.
▪ Gradually add egg whites, whisking constantly with an electric mixer until the
mixture forms a thick white paste. The whisk should be able to stand upright
in the mixture.
▪ Add more icing sugar if necessary.
▪ Spoon icing into piping bag, twist top and begin building the house as per
assembly instructions.
Chefs Tips
When making Royal Icing it is important to use pure icing sugar to create a
stiff icing. Do not use soft icing mixture as this contains cornflour. The cream of
tartar ensures a pure white icing.
Royal Icing dries hard and fast making it ideal for producing intricate piping
work and is wonderful as a glue for constructing gingerbread houses.
THE FUN
▪ Preheat oven to 170°C for 15 minutes.
▪ In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger and
butter together with an electric mixer on medium speed for 2 minutes.
▪ Add remaining ingredients and whisk until mixture forms a thick dough.
▪ Place on floured work surface. Roll out and press into Gingerbread Mould.
▪ Place on a baking tray and bake in oven for 25-35 minutes or until firm to
touch (dough will crisp up as it cools).
▪ Cool thoroughly before removing from mould.
▪ Make Royal Icing as per recipe.
▪ Assemble house as per instructions.
CHEFS TIP
If you don’t like ginger, it may be omitted or replaced with cocoa. In this case,
use golden syrup instead of treacle.
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