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Christmas Gingerbread House

Ann Reardon from How To Cook That makes a Christmas Gingerbread House using her Scraper Mixer Twin™ and the Gingerbread House baking mould
  • By Ann Reardon
  • 37407 Views
  • 43 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/gingerbread-house-ann-reardon-christmas.jpg
Ready Time
4 hrs 22 mins
Preparation
4 hrs
Cooking
22 mins + Cooling Time
Serves   1 House
ready_time
4 hrs 22 mins
Ready Time
4 hrs
Preparation
22 mins + Cooling Time
Cooking
  1 House
Serves
server

Ann Reardon is a self-confessed fan of amazing desserts, cakes and chocolate.

A food scientist, dietician, wife and mum, Ann has been using Breville products in her inspiring kitchen, which can be seen in videos on YouTube.

A global baking and YouTube sensation, How to Cook That is Australia's most popular baking channel with more than 900,000 subscribers. Hop online each Friday night to view Ann's next sensational creation.

 

 

Ingredients

Gingerbread Dough

  • 180g (6oz) lightly salted butter
  • 125g (4.5oz) soft brown sugar
  • 300g (10.5oz) treacle or golden syrup
  • 1 ½ tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 500g (17.5oz) plain flour

Christmas Gingerbread House

  • Mint Leaves
  • Queen Royal Icing
  • White Fondant
  • Green Gel Food Colour
  • Red Fondant
  • 10 Red and 10 Green Smarties
  • Queen Soft Sugar Pearls
  • 375g (13oz) Nestle White Chocolate Melts
  • 50g (2oz) Nestle Milk Chocolate Melts
  • 1 Packet Hundreds & Thousands
  • Mini M&M's
  • Icing Sugar

Method

Gingerbread Dough

  1. Preheat oven to 170°C (340F) with fan. Place silicon moulds onto two baking trays.
  2. Assemble mixer with the scraper paddle. Combine butter, sugar, treacle and spices into the large bowl and mix on ‘light mixing’ for 2 minutes.
  3. Reduce speed to ‘folding’ and add flour; increase speed to ‘light mixing’ and mix until mixture just forms thick dough.
  4. Using your hands press gingerbread together to make a ball. Cut ball into portions so you have enough dough for each section and press into moulds, smooth tops.
  5. Bake in oven for about 20-22 minutes swapping trays halfway through cooking until firm to touch.  Gingerbread will become firmer on cooling.
  6. Cool for 5 minutes in mould before turning out onto wire racks to cool completely.
  7. Once cooled, decorate as directed in Ann’s video. Preparation time will depend on the individual's skill level so allow several hours.

 

Chefs Tool Box Gingerbread House Mould (In Austalia) http://goo.gl/6GDrP9

Chefs Tool Box Gingerbread House Mould: http://amzn.to/ZcEcED

 

Comments

Comments

  • Annie Friday, 31 October 2014

    This recipe is awesome. I dislike gingerbread, but I love baking so I will do that for the orphan house in Luxembourg. :)

  • Tracey Frost Monday, 03 November 2014

    I've been looking for something for Christmas to do. Out goes the cake an In with Anne Readon's Gingerbread House - this rocks!!!! Can't wait to do this in Tasmania Australia.

  • Abigail Porter Friday, 07 November 2014

    Where do I purchase the mold?

  • Breville Food Thinkers Friday, 07 November 2014

    Hi Abigail, The mould will be part of a free gift with purchase with the Scraper Mixer Twin this Christmas in all major retailers or you can buy the mould on its from Chefs Toolbox www.chefstoolbox.com.au Hope this helps.

  • Theresa Hutchinson Monday, 10 November 2014

    Oh, I forgot to tell you where I live - Lecanto, Florida, USA

  • Breville Food Thinkers Monday, 10 November 2014

    Hi Theresa, If this is for the giveaway with Ann then you need to tell her on her YouTube channel. Good Luck

  • Miranda Tuesday, 25 November 2014

    What Spices is she using?????

  • Breville Food Thinkers Tuesday, 25 November 2014

    Hi Miranda, The spices Ann uses is Ground ginger, cinnamon, nutmeg and cloves. The ingredients and method is listed in the tabs above. Hope this helps. Kind regards, The Breville Team

  • Angela Saturday, 29 November 2014

    How long will this gingerbread house will keep?

  • Breville Food Thinkers Thursday, 11 December 2014

    Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.

  • Jessica Monday, 08 December 2014

    i purchased the mixer but can't see where I can get the kit from?? Can you please help

  • Wendy Schneider Tuesday, 24 May 2016

    Ann I love the gingerbread house that you made

  • Breville Food Thinkers Wednesday, 10 December 2014

    Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.

  • Breville Food thinkers Monday, 08 December 2014

    Hi Jessica, where did you buy your mixer from? It is an in-store redemption. If you like you can email us on foodthinkers@breville.com.au

  • Wendy Schneider Tuesday, 24 May 2016

    Ann can you tell me how you can order the bakery boss mixers in a YouTube video

  • Debbie Jenkins Wednesday, 25 May 2016

    Hi Wendy, Bakery Boss mixers can be purchased from Good Guys, Harvey Norman, Myer and David Jones stores.
    regards
    Breville Food Thinkers

  • Breville Food thinkers Monday, 08 December 2014

    Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.

  • Sheridan Tuesday, 09 December 2014

    Hi my name is Sheridan I live in Melb,
    I have been making gingerbread houses for 10 yrs now, but the last for yrs I have had to go gluten free,so I brought simply gluten free ginger bread mix this yr and last yr
    witch is 400 gr and I added a 100 gr more of all purpose flour, but it was like cake batter when I made it up, as my flour can't absorb the wet ingredients like normal flour, so can you please tell me how much less golden syrup and melted butter I need to use for my next batch, in the morning I will have to buy more flour to add in as I ran out, to make it like a dough, at this rate I will probably have enough dough left over to make ether half all a whole one. your ginger bread house is lovely I will enjoy making it, keep up the grate work.

  • Breville Food Thinkers Thursday, 11 December 2014

    Hi Sheridan, As we have not made this recipe with gluten free flour we are not 100% how the quantities would be adjusted. Try using a gluten free flour that equals cup for cup as this should help. Possibly try adding 1-2 teapspoons of Xanthan gum also.

  • sazuuaa Wednesday, 10 December 2014

    With regards to the white chocolate covering the walls, does it need to set in the fridge or at room temperature? If room temperature, how long will it approximately take?

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