Traditional Gingerbread
house
Additional Ingredients required:
•
1 egg white
•
2 cups icing sugar (approx.)
•
Food colouring
•
Smarties (or M&Ms)
•
Marshmallows
•
Edible baubles
•
Any other decorative sweet
that takes your fancy
Instructions for making
gingerbread
1.
Preheat oven to 180 C.
2.
Divide the uncooked
gingerbread mix into four, and wrap 3 pieces in plastic wrap and refrigerate.
3.
In sections, turn out onto a sheet of baking paper, roll to about 5mm thickness, then cut to size
according to the template.
4.
Bake for 10 minutes, and leave to cool. Remember to trim any pieces (with a sharp knife) that
may have swelled out of shape before they cool and harden.
When you’re ready to do the frosting:
5.
Whip egg whites until they form soft peaks, then sift in sugar and fold in. Colour if desired.
6.
Put in piping bags, and pipe the thin end
on both sides, then attach two long side
sections. Sit on base (i.e. In a U shape) and leave
to dry, propping if necessary
7.
Pipe two sides of other thin section and
attach, then leave to dry.
8.
Position roof using dressmaking pins, then
pipe icing in generously, allowing it to flow over in
sections so it looks like snowy dribbles.
9.
Add door, piping along hinge area and
prop until dry.
10. Decorate like crazy. Don’t forget to remove
the pins!
Not e:
Be c au se t he frost ing ha s e gg w hit es i n it, you
sho uld c on su m e w ith in a few da ys, or avo id th e
frosti ng if you co nsum e la te r. Bu t to be ho ne st , t he
gi nge rbre a d w il l ha rde n too m uc h in m o re th an
th re e-four days a nyw ay . A ft er tha t, it’s just fo r
displ ay.