Gingerbread House
Recipe
Bake all the sections for about 15 minutes (or until firm and slightly darker on
the edges). Leave to cool completely
before assembling.
Gingerbread house
To make icing:
Recipe by Bacchus Pastry Chef Tammy Cole
Gingerbread
Making the dough:
250g Butter 200g Caster Sugar 250g Honey
750g Plain flour 2 tsp Bi-carbonate soda
2 tsp Ground cinnamon 1 tsp Mixed spices 1 tsp Ground cloves 1 tsp Ground nutmeg
Preheat oven to 160 c. Mix butter and
sugar until smooth; but not creamy. Add
yolks and mix, then add honey. Mix dry
ingredients together, add to mixture. Place
a damp cloth over it so it doesn’t dry out.
Leave to one side.
Icing
4 cups Icing sugar 3-4 Egg whites Place a sheet of baking paper on your
work surface and roll out some of the
dough to about 0.5cm thick. Cut out one
of the sections (see diagram). Slide the
gingerbread, still on the baking paper,
onto a baking tray.
Repeat with the remaining dough. Re-roll
the trimmings until you have two of each
panel. Any leftover dough can be cut into
Christmas trees.
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Put icing sugar in bowl and gradually
add egg whites. Beat well to incorporate
the mix, it will be dry at the start but
be patient, you want a really stiff, thick
consistency.
Assembling:
Pipe generous amounts of icing down
the edges of the walls, one by one to
join the walls together.
Use a small bowl to support the walls
from the inside and allow time for icing
to dry.
Remove supporting bowl and fix the
roof panels on. The angle is steep so you
may need to hold these on firmly for a
few minutes until the icing starts to dry.
Allow icing to dry, (ideally a few hours).
Now comes the fun part decorating! You can decorate your
house however you like, so get your
creative juices flowing. There is no right
or wrong way to decorate.
Tammy’s
decorating tips:
Use a Flake as a chimney pipe, some
icing on the walls, cut some liquorice
allsorts into three and place lengthways
up the walls to represent the logs of the
house.
Place some icing in a small piping bag
and drape the icing along the roof
to make icicles. Start with the nozzle
at a 90 degree angle to the roof and
squeeze out a pea-sized blob of icing.
Keeping the pressure on, pull the nozzle
down and then off. The icing will run
down the edge.
Use all of your favourite lollies to
decorate the house.
Dust the roof with icing sugar for a
snowy effect.
Add gingerbread trees around the
house use green icing to make leaves.
Use freckles as a pathway to the house,
and raspberries as flowers.
Most important part is to have fun!
Bacchus Restaurant is located on Podium Level, Rydges South Bank
Corner Grey and Glenelg Streets, South Brisbane
(07) 3364 0837 | www.bacchussouthbank.com.au
Gingerbread house diagram
Cut along the dotted line to use as a guide
2 x roof panels
2 x front and
back walls
2 x side walls