I already made a gingerbread house last year with a large frame. I make it again this year, with a smaller frame and about 20 biscuits to decorate… and eat! I keep the same base recipe as it works great, is easy to roll and smells great. And I had a little step-by-step animated gif.
- 180g caster sugar
- 120g butter
- 4cl black treacle, honey or maple syrup
- 340g flour
- 1 teaspoon sodium bicarbonate
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 egg
Heat sugar, butter and treacke until it melts together.
Mix spices, flour and sodium bicarbonate.
Blend all together then add the egg. Place in the fridge for one hour.
Roll your dough (2mm thick). Cut into pieces using your house frame and some cookie cutters. For the house this year I used the gingerbread house scrapcooking kit, very easy to use. très pratique et réutilisable à l’infini. With the pieces of dough that are leftover, I make some biscuits (hearts, sugar canes, christmas trees, etc.).
Bake in the oven at 190°C for 15 minutes. Leave on the side to cool.
- 1 eggwhite
- 250g icing sugar
- Food colouring if you wish
- Decoration: sugar pearls, sugar canes, sweets, etc.
Blend all the ingredients, place in a piping bag and decorate your elements. If the mixture is too hard, then add a few drops of lemon juice.
Assemblong the house
- 1 eggwhite
- 120g icing sugar
- 5 drops of lemon juice
Beat the eggwhite. Add the other igredients. Place in a piping bag and use to assemble your house, using different objects to hold it on all sides. Do not touch until it is fully dry (one night at least)!