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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
  • 39568 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

  • Ronin Thursday, 15 December 2016

    Hi Ann,
    is your recipe is missing baking soda by any chance?

  • Breville Food Thinkers Monday, 19 December 2016

    Hi Ann,

    The gingerbread house does not require baking soda.

  • Tracy Clarke Friday, 20 January 2017

    I have tried to buy this Silicone mould but it is out of stock. Is there anywhere else that sells this? I know there are some cheap knock offs from China, but they look thicker and bulkier, and don't look exactly the same either.
    Thanks.. Tracy

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