Ingredients
- 2,250g white flour
- 1,000g brown sugar
- 250ml fresh milk
- 100g honey
- 50g ginger spice
- For the royal icing:
- 2 egg whites, slightly beaten
- 3 cups icing sugar
- Plywood for base
- Cardboard cut outs of your choice for house shape
- Decorations of your choice
- Combine the white flour, brown sugar, fresh milk, honey and ginger spice in a mixer and blend for 15-20 minutes until mixture and dough just bond together
- Place the dough on to a lightly floured surface and knead gently until smooth
- Cut the dough in half and wrap in plastic film. Refrigerate until well chilled
- Roll dough one portion at a time, between two sheets of baking paper until 5cm thick. Remove the top layer of baking paper
- Using the cardboard cut outs as a guide, cut shapes from dough
- Place gingerbread in a single layer on trays. Freeze for 15 minutes or until firm
- Preheat oven to 160oC and line baking trays with baking paper. Place the gingerbread on baking trays and bake for 15 minutes or until firm. Leave to cool on trays
- For the royal icing, using an electric mixer, beat egg whites until soft peaks form. Gradually add the icing into the egg white mix
- Use the icing to attach the roof to walls and allow to dry
- Decorate the gingerbread house with decorations of your choice
- The gingerbread house will keep for up to one month after making
This recipe makes one and comes from Chef Ravichandra Ramalingam, One to One hotel.
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