How to make Make a Gingerbread house with template. Make our gingerbread house your Christmas showstopper. When it’s finished, light up your house with a tea light.
Prep: 20mins - 3 hr
Cook: 15 mins
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
80ml (1/3 cup) golden syrup
750g (5 cups) plain flour, sifted
1 1/2 tablespoons ground ginger
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon ground cloves
2 egg whites
1 teaspoon fresh lemon juice
420g (2 2/3 cups) pure icing sugar, sifted
200g dark chocolate melts
Kellogg’s Mini Wheats
Beat butter, brown sugar and golden syrup until pale and creamy. Add eggs, 1 at a time, beating after each addition. Gradually stir in flour, ground ginger, bicarbonate of soda, ground cloves. Knead until smooth. Wrap and chill for 30 minutes. Preheat oven to 180°C. Roll out dough on a lightly floured surface until 5mm thick. Use templates to cut out shapes. Use a 4.5cm round cutter to cut a disc from the front wall to make a window. Cut a cross from the disc. Place in window. Cut out a door. Bake on lined trays for 10-15 minutes. Cool on wire racks.
To assemble: Attach the front and a side wall to the board and each other with chocolate. Use a square cake pan for support.Remove the cake pan and repeat with remaining walls. Set aside for 3-5 minutes. The chocolate sets quickly.Fix the door to the house. Attach a roof panel and gently hold in place until you feel it set. Repeat to finish your house.