It’s wicked Wednesday again and can you believe there’s only two more wicked Wednesdays to go before Christmas!!! This year has absolutely flown by and I’d like to say thank you all so much for following the blog, sending in your recipes and allowing me to share my nutrition and exercise knowledge with you all. Hopefully I’m helping to make the world a healthier place one post at a time.
Since we are all now well and truly into the silly season, I thought I’d make this weeks recipe Christmas themed. Gingerbread houses are so easy to make and great fun with the kids. So get the family into the kitchen and create a yummy treat to share on Christmas day or give to someone as a thoughtful and edible present!
You can use absolutely any lollies and treats that you like to decorate the house and in any pattern you want, so go crazy!
- 200g butter, chopped
- 1 cup brown sugar
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 cup plain flour
- 3 1/2 cups self-raising flour
- 2 eggs, lightly beaten
- 1/2 cup golden syrup
- Royal Icing
- Confectionary for decorating
Royal Icing Ingredients:
- 4 egg whites
- 4 tsp lemon juice
- 6 cups icing sugar, sifted
- 2 x 18cm by 10 cm (front and back)
- 2 x 13cm by 22cm templates(ends)
- 2 x 15cm by 18cm (roof pieces)
In a food processor, place the butter and sugar and process until fully combined.
Add the flours and the cinnamon and ginger into the processor and process on high until fully combined.
In a jug mix the eggs with the golden syrup. Pour this into the food processor while the motor is running and process until it is all combined.
Turn out onto a lighly floured bench and knead until smooth. Divide into 4 pieces and shape into flat discs. Wrap in cling film and refrigerate for 1 hour.
Remove from cling film and knead until pliable. Roll out to 5mm thick and cut to the template shapes. Re-roll offcuts and cut as needed. I would suggest cutting out any windows and doors before baking as once baked the gingerbread can crack.
Bake all pieces for 15-20 mins at 180°C or until golden.
Leave to cool on wire racks.
While cooling, prepare the icing. To make the royal icing, mix the egg whites and lemon juice with an electric mixer until combined. Gradually add in sifted icing sugar on low speed until smooth.
Take the royal icing and decorate the walls with lollies. Use the royal icing to glue the walls together and to the board. Use some heavy objects to support the walls as they dry.
Once dry, place the roof on and use the royal icing to pipe the snow and shingles onto the roof. Complete the decoration and leave to dry. Gingerbread will keep for up to 1 week.