| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1-3 hours chilling time |
| Servings |
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Ingredients
Ginger Bread Dough
- 300 grams butter
- 3 large eggs
- 3/4 cup maple syrup
- 1 cup coconut sugar or rapadura sugar
- 6 cups wholemeal flour
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
Royal Icing
- 3 egg whites
- 6 cups pure icing sugar
Ingredients
Ginger Bread Dough
Royal Icing
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Instructions
- In a large bowl, combine the sifted flour, ginger, cinnamon, baking powder and salt.
- With an electric mixer, beat the butter until it starts becoming light and fluffy. Continue mixing and add in the sugar slowing, half cup at a time. Beat until all in combined well. Continue mixing and add in the eggs one at a time. Then add in the maple syrup and mix until we’ll combined.
- Add the wet mixture to the dry mixture and mix thoroughly. You can use a food processor or electric mixer but as it starts to become like dough, you can use your hands. Make sure all the mixture is coming together well, rolling the mixture into a ball.
- Divide the ball of dough into 4 and place each ball of dough between 2 pieces of baking paper and flatten. Place into the fridge to chill and firm up for 1-3 hours.
- Preheat oven to 175 degrees fan forced. Print and cut out the healthy mummy ginger bread house template.
- Remove the dough from the fridge. With a rolling pin, roll out the dough in between the baking paper to 1/4 inch thick.
- Place the templates onto the dough and using a sharp knife, cut out the pieces of the gingerbread house. Make sure that you have two matching panels for your side walls, two matching panels for the roof and two matching panels for the front and back. The mixture will make 2 gingerbread houses so you can cut out a second lot of house pieces, this is great! Otherwise, once you cut out one set of house pieces, you can use the remainder mixture to create gingerbread men or other Christmas shapes of your choice to bake and decorate.
- Remove the top sheet of baking paper and lay the pieces onto lined baking trays.
- Bake for 15 minutes or until the gingerbread biscuit pieces are brown around the outsides.
- Remove from oven and allow to cool on the tray for 5 mins, then let cool fully on a cooling wrack.
- Once completely cool you can begin to make the royal icing to stick your gingerbread house together. You will need you seperate you eggs and put your egg white into a medium mixing bowl.
- Start beating the egg whites for about a minute, until they become light and foamy. Continue mixing and add the sugar by 1/2 cup at a time slowing. You need to make sure the 1/2 cup of sugar is mixed in well before you add the next, and don’t stop mixing. A electric mixer is key here. Once all mixed through well, continue beating on high for 5 minutes. It should become stiff and thick.
- This is when you scoop the royal icing into a piping bag or zip log bag with a hole in one corner.
- Time to build your gingerbread house! Start by taking one side wall panels and one peaked wall panel. Pipe a thick line of icing along the bottom of the side wall panel. Then, pipe a thick line along the bottom and one of the inside edges of the peaked wall. Hold the pieces down onto your base (cardboard cake base, flat platter, large plate) and together for 30 seconds to make sure it sticks, holds and drys well. Continue this for each piece until you have the house complete and rood on. Don’t forget to hold the pieces in place gently to stick and hold before moving onto the next.
- It’s time to decorate! Using your choice in nuts, seeds and dried fruit, decorate your gingerbread house. Go perfect or let the kids go nuts with it. Use the royal icing as the glue, fill any gaps in the build and enjoy your very own creation.