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
- 61238 Views
- 43 Comments
Ready Time
4 hrs 22 mins
4 hrs 22 mins
Preparation
4 hrs
4 hrs
Cooking
22 mins + Cooling Time
22 mins + Cooling Time
Serves
1 House
4 hrs 22 mins
Ready Time
Ready Time
4 hrs
Preparation
Preparation
22 mins + Cooling Time
Cooking
Cooking
1 House
Serves
Serves
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
- Preheat oven to 170°C (340F) with fan. Place silicon moulds onto two baking trays.
- Assemble mixer with the scraper paddle. Combine butter, sugar, treacle and spices into the large bowl and mix on ‘light mixing’ for 2 minutes.
- Reduce speed to ‘folding’ and add flour; increase speed to ‘light mixing’ and mix until mixture just forms thick dough.
- 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.
- Bake in oven for about 20-22 minutes swapping trays halfway through cooking until firm to touch. Gingerbread will become firmer on cooling.
- Cool for 5 minutes in mould before turning out onto wire racks to cool completely.
- 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
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.
Whoa your the best company in the world
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?
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
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.
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!!!!!!!!!!!!!!!!!!!!!
how do you have such talent you are pretty talented at baking things!!!
Where can I buy the gingerbread house mould
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 !
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?
Can I use vegetable shortening instead of the butter please
Should not make much difference - let us know how it turns out
hello,
i have tried this recepie and it's amazing
so thank you so mutch for sharing
This is amazing
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.
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.
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...
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.
In sted of golden syrup could I use corn syrup?
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