How to Make a Gingerbread House at Home (Rustic Log Cabin

• Produce

  • 4 tsp Ginger, ground
  • 1/2 Lemon, Juice of

• Refrigerated

  • 3 Egg whites

• Condiments

  • 7 tbsp Golden syrup
  • 250 g Margarine like stork

• Baking & Spices

  • 2 tsp Bicarbonate of soda
  • 1 Chocolate buttons, Giant
  • 2 tsp Cinnamon
  • 1/2 tsp Cream of tartar
  • 200 g Demerara sugar
  • 500 g Icing sugar
  • 600 g Plain flour
  • 1 tsp Spice, mixed
  • 225 g Sugar

• Nuts & Seeds

  • 1 Desiccated coconut

• Snacks

  • 1 Pretzel sticks

• Desserts

  • 1 Liquorice
  • 1 Sweets

• Other

  • silver balls

Found on vikalinka.com

Description

Ingredients

• 250g margarine like Stork
• 200g demerara sugar
• 7 tbsp golden syrup
• 600g plain flour
• 2 tsp bicarbonate of soda
• 4 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp mixed spice
• 3 egg whites
• ½ tsp cream of tartar
• 500 gr icing sugar, sifted
• 225 gr-sugar
• ½ lemon, juice of
• Pretzel sticks
• Giant chocolate buttons
• silver balls
• liquorice
• any sweets of your choice
• desiccated coconut

Directions

• Heat oven to 350F/180C/gas 6.
• Melt the margarine, sugar and syrup in a pan.
• Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the margarine mixture to make a dough.
• Wrap in a cling film and chill in the fridge for 1 hour.
• Cut out the template.
• Put a sheet of parchment paper on your work surface and roll about one quarter of the dough to a ¼ thickness.
• Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall, two roof panels and the chimney pieces.
• Any leftover dough can be cut into Christmas trees.
• Bake in the preheated oven for 15 minutes.
• When the gingerbread parts are baked, take them out of the oven, place a template over them while still hot and trim the expanded pieces so they are exactly the original size with a sharp knife.
• Cool on a wire rack until hard.
• Pour sugar and juice of ½ lemon into a small saucepan and set over medium heat. Dont stir until you see sugar start bubbling around the edges, then stir until sugar is completely dissolved.
• Continue cooking until caramel is amber colour.
• Take off the heat.
• Assemble the house by brushing the seams with hot caramel and holding the pieces together for 1 minutes or so until caramel cools and hardens.
• Start with the walls, then move onto the roof and finish with the chimney.
• When the house is finished set it on a cookie sheet covered with aluminium.
• Next make the royal icing.
• In a large bowl combine egg whites with cream of tartar, mix with a hand mixer or in a stand mixer until frothy.
• With the motor of a stand mixer still running gradually start adding icing sugar ½ cup at a time. Continue whipping until all sugar is incorporated and the icing is very stiff.
• Load up your pastry bag and cover the rest with a cling film directly on the icing to prevent drying out.
• Keep the tip of pastry bag in a glass with a little bit of water to keep it from hardening.
• Use your imagination to decorate your house in any way you fancy!
• Sprinkle coconut all around the house. Use royal icing to set trees and any other object around the house to create a scene you like.