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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
  • 40685 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

  • Breville Food Thinkers Thursday, 11 December 2014

    Hi Sazuuaa, Ann used compound chocolate in her recipe (chocolate melts) so you can set it in the fridge or room temperature. It will set faster in the fridge. Depending on the temperature of the room it could take several hours to set at room temperature.

  • Thomas Thursday, 18 December 2014

    Whoa your the best company in the world

  • Maggie Monday, 22 December 2014

    hello,
    I was just wondering if i could use all spice instead of all the other spices?
    Also if this is okay, could you please tell me the quantities?

  • Breville Food Thinkers Monday, 16 November 2015

    Hi Maggie, are you in Australia? If so we are giving it away with the purchase of the Breville Scraper Mixer over Christmas but you can also purchase from Chef's Toolbox http://mychefstoolbox.com.au/product/96/silicone-gingerbread-house-mould

  • Breville Food Thinkers Tuesday, 23 December 2014

    Hi Maggie, Allspice is the dried, unripe berry of a pimento tree and is quite different so you won't get the ginger taste. If you don't have all of these or just want to use one, you could just use the ground ginger and leave out the rest.

  • Rowan McGraw Tuesday, 19 May 2015

    wow that was the coolest video i ever saw i am going to ask my mom if i can get the ingredients and make them for my 4 lovely teachers!!!!!!!!!!!!!!!!!!!!!

  • Rowan McGraw Tuesday, 19 May 2015

    how do you have such talent you are pretty talented at baking things!!!

  • Sam Saturday, 14 November 2015

    Where can I buy the gingerbread house mould

  • Talin Tuesday, 17 November 2015

    Hi I need you Help please !!

    Yesterday I've tried to make this gingerbread house but I faced A LOT of problems !!!

    First while i was trying to assemble the parts of the house together the chocolate covered the ginger was all melting in my hand every time i was touching it and the second major issue was the the icing sugar was not helping to stick the parts together so whenever one part was being put together with another one the third part was falling apart and then the wholeeee house fell apart when i was trying to put on the roof !

    could you reply to me ASAP please !!!

    appreciate it !

  • Breville Food Thinkers Tuesday, 17 November 2015

    Hi Talin, what chocolate did you use? you will need to use chocolate melts (compound chocolate or if using real chocolate it needs to be tempered and allow it to set completely. Ann has a video on her YouTube channel all about chocolate that may help. It sounds like maybe yours hadn't set. With the icing sugar, this needs to be quite thick to make it stick. Was yours thick? Also is it very hot where you are? Maybe this is an issue also? If you watch the video you will see the consistency of what everything should be so this may help?

  • Nozoris Friday, 18 December 2015

    Can I use vegetable shortening instead of the butter please

  • Breville Food Thinkers Tuesday, 22 December 2015

    Should not make much difference - let us know how it turns out

  • mouna Saturday, 02 January 2016

    hello,
    i have tried this recepie and it's amazing
    so thank you so mutch for sharing

  • Tia Saturday, 23 January 2016

    This is amazing

  • Suzanne Alexandre Friday, 26 February 2016

    Hi there .
    Can anyone tell me if this gingerbread mold is still available and if so where from .
    I am in NZ but will purchase from an overseas supplier happily.

  • Breville Food Thinkers Wednesday, 16 March 2016

    Hi Suzanne, the gingerbread mould was for a Christmas promotion. Please email the NZ office ~Auk-CallCenter@breville.com.au since they may have stock.

  • Aggie Monday, 27 June 2016

    yeah great your art was really cool....all I want to know is how this ginger bread-house will last because I want to do the same mix for my presentation...

  • Breville Food Thinkers Tuesday, 28 June 2016

    Hi Aggie,
    Cover it in plastic wrap then it will still look pretty for months (although I wouldn’t recommend eating it after that long). I would suggest eating it within 3 weeks.

  • Kiliana Wednesday, 07 December 2016

    In sted of golden syrup could I use corn syrup?

  • Breville Food Thinkers Thursday, 08 December 2016

    Hi Kiliana

    They can be interchanged since they have the same properties. The flavour will be different since golden syrup comes from cane sugar and corn syrup if from corn starch.
    Corn syrup has a mild flavour & will taste sweeter.
    Also, the texture will be more crystalized compared to golden syrup

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