Gingerbread House...

Miss E and I decided to do something different this Christmas... we took upon ourselves a challenge to do a Gingerbread House... sound ambitious?? Yes...it was...

So last weekend, we started our Mega project... I baked the components to build the gingerbread house on Friday...hahaha alas...some 'engineering' required in my kitchen....never thought, it'll be of any use... after many years of 'not working and hiding my career' in the closet!!

My first mix for the gingerbread house (adapted from Fun Cakes by Ann Nicol) was a disaster... it shrunk after the fourth 'house component'... hence... my gingerbread house will sure 'tumble' or be like leaning Tower of Pisa....

Oh dear!!.. panic and frantic...I have no other choice but to look for another alternative mix... which luckily I found in the old Super Food Idea magazine...Otherwise... Miss E will be very disappointed....

I adapted its recipe with a little change in the ingredients and the 'size' of the house...

We did the decorations on Saturday....Mr H was expecting ~ "kitchen will ended up like a 'combat zone' with the 2 ladies arguing...."
Good to note that there was no 'difference of opinions' ie arguing and nagging...between mother and daughter... it was a good team effort....

After all the hardwork.... I am happy just to look at the house rather than eating.....

For the gingerbread house:

• 3 1/2 cups of self raising flour
• 1 cup plain flour
• 1 tablespoon ground ginger
• 2 teaspoon ground cinnamon
• 3/4 cup dark brown sugar
• 185g butter-chopped
• 1/2 cup corn syrup
• 2 eggs lightly beaten
• 1/4 cup icing sugar

Combine flour. ginger cinnamon. sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Whisk syrup and eggs together in a jug. Add egg mixture until dough just comes together. Turn onto a lightly floured surface and knead gently until smooth. Cut the dough into two and refrigerate for at least 2 hours or well chilled.

Roll the dough, 1 portion at a time..between 2 sheets of baking paper until 5mm thick. Using the cardboard cut-outs as a guidecut into shapes...Place the gingerbread in a single layer on trays and freeze for 15 minutes or until firm.

Preheat oven to 180C. Bake for 15 minutes. Repeat with the rest. Leave it to completely cool before starting to assemble...

Tip: do check the 'baked' house components against the cardboard cut-outs... carefully trim to size when the 'components' are still warm.... Otherwise the house will not fit!!! (due to expansion)

For Royal Icing:

• 2 egg whites
• 3 cups of pure icing sugar

Using electric mixer....Beat eggwhites until soft peak form. Gradually add in icing sugar, beating constantly until thick.

To Assemble: Use piping bag.... join walls together. Use unopened cans as support...Leave it to dry before decorating ...

Cardboard cut-outs:

1. Roof ~ 16.5cm by 20cm (qty -2 )
2. Side ~ 10cm by 16cm (qty - 2)
3. Front and back ~ base 18cm, height 10cm with another 10cm high gables (qty-2). Total height - 20cm
4. small windows - cut out 3cm by3cm
5. big windows ~ cut out 4.5cm by 4.5 cm
6. door ~ 8cm by 5cm
7. chimneys~ 2 trapeziums base 2cm x height 4cm x 2cm; Rectangle 2cmx4cm; square 2cmx2cm

Gingerbread house will keep up to a week.....

Note : All are edible except for my three cute buddies..Mr Penguin, Mr Santa and Mr Snowman.... They are happy to pose with our house!!!