500 g plain flour
1 tsp baking powder
1 tsp bi-carb soda
1 ¼ tsp ground ginger
1 ¼ tsp ground cinnamon
½ tsp ground coriander
¼ tsp ground allspice
¼ tsp ground cloves
150 g unsalted butter
175 g dark brown sugar
175 g honey
40 g treacle
1 large egg, lightly beaten
Plain flour, extra for dusting
250 g pure icing sugar, sifted
30 g egg white
½ tsp lemon juice
Pure icing sugar, extra
Pure icing sugar, sifted
- Sift together flour, baking powder, bi-carb soda and spices in a large bowl.
- In a medium saucepan, melt sugar, treacle and butter over medium heat, Induction setting 6. Remove from the heat and allow to cool for 10 minutes.
- Whisk egg into the melted butter and mix to combine.
- Make a well in the centre of the dry ingredients, then pour the butter mixture in to the centre. Stir quickly until forms a soft pliable dough.
- Wrap the dough in cling wrap to form a flat disc and refrigerate for 1 hour, or overnight until firm.
- Preheat the oven on Fan Plus at 160°C.
- Dust the bench lightly with flour. Roll out the dough to form a large square until its 5mm thick.
Using a template cut the dough into desired shaped and place onto a paper lined baking tray. Leave a 5cm gap around the shapes as the dough will spread.
- Place into the oven on shelf level 2 and shelf level 4 and bake for 10-20 minutes depending on the size.
- If a firmer gingerbread is desired, reduce the temperate to Fan Plus at 120°C and continue cooking the biscuits for a further 10-15 minutes to dry out.
- In a medium bowl, combine icing sugar, egg white and lemon juice and whisk until thick and glossy. If the consistency is too runny add in more icing sugar.
- Place royal icing into a piping bag with 5mm nozzle attachment. Pipe a line along the edges of the walls to construct the sides of the gingerbread house. Leave to dry for at least 1 hour to dry.
- Pipe along the edges of the roof to join and leave for at least 1 hour before joining the roof and the walls together.
- Decorate the roof with remaining royal icing and dust with icing sugar to form snow.
Hints and tips
- Gingerbread dough can be frozen for up to 1 month.
- Baked biscuits can keep in an airtight container for up to 2 weeks.
- Royal Icing will keep in an airtight container in the refrigerator for 5 days.
- A vegan egg-substitute can be used in this recipe to make it vegan.