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
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- 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
This recipe is awesome. I dislike gingerbread, but I love baking so I will do that for the orphan house in Luxembourg.
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.
Where do I purchase the mold?
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.
Oh, I forgot to tell you where I live - Lecanto, Florida, USA
Hi Theresa, If this is for the giveaway with Ann then you need to tell her on her YouTube channel. Good Luck
What Spices is she using?????
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
How long will this gingerbread house will keep?
Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.
i purchased the mixer but can't see where I can get the kit from?? Can you please help
Ann I love the gingerbread house that you made
Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.
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
Ann can you tell me how you can order the bakery boss mixers in a YouTube video
Hi Wendy, Bakery Boss mixers can be purchased from Good Guys, Harvey Norman, Myer and David Jones stores.
regards
Breville Food Thinkers
Hi Angela, We would recommend about a week would be the best amount of time for staying fresh. Hope this helps.
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.
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.
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?