GINGERBREAD HOUSE (MINI GINGERBREAD HOUSES)

Gingerbread House (Mini Gingerbread Houses) image

I have made these several times and they are a lot of fun. I've always made them with Little Miss (DD) and she loves it. The recipe makes two or more gingerbread houses, so I let my daughter decorate one to her heart desires. Yes, it's not an art gallery item, but her face is amazing to watch as she decorates her little house. I've also have given these as gifts and they have used them as a centre piece for Christmas table. I've also entered one of Little Miss master piece in Zaar 2006 Gingerbread House and Cookie Contest. Recipe comes from a book call 100 favourite cakes and biscuits by Alison Holst. Happy Holidays.

Provided by Chef floWer

Categories Dessert

Time 48m

Yield 2 small houses

Number Of Ingredients 11

Ingredients

50 g butter, cubed
100 g packed brown sugar
1/4 cup golden syrup
1/4 cup treacle, plus
1 tablespoon treacle
2 large egg yolks
1 1/2 cups plain flour (plus more until the dough holds its shape)
1 tablespoon ground ginger
1/2 teaspoon baking soda
2 egg whites
1 cup icing sugar, sifted (plus more until the icing holds its shape)

Steps:

Heat oven to 180°C (170°C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner.
Cut three shapes from cardboard. (Each piece of card will be used twice to cut the 6 gingerbread shapes for one house. Cut an 8 x 10 cm rectangle (for the roof) and a 6 x 8 cm rectangle (for the side walls). To make the peaked end-wall shape, draw a 10 x 6 cm rectangle, then make a mark 4 cm from one end on the two long sides, and another mark in the middle of the short side nearest the other two marks. Join this mark to the other two, then cut out.
Warm the first four ingredients together (butter, brown sugar, golden syrup, treacle and extra treacle), mixing until smooth. Take off the heat and stir in the egg yolks.
Then the sieved dry ingredients (plain flour, ground ginger, & baking soda). Knead to form a smooth dough, adding a little water or extra flour if necessary. Cut the dough into four even pieces and wrap until using.
To make one house, roll one piece out about 3 mm thick on the floured board. It should be just large enough to cut two each of the three cardboard shapes from it. Re-roll dough scraps if necessary.) Place the shapes on a prepared baking tray.
Bake for about seven minutes or until evenly browned. (Do not under cook.) While pieces are warm, carefully lift them onto a cooling rack. Repeat for other houses.
To construct and decorate houses, make 'White Icing' for Piping. Whisk two egg whites until foamy. Beat in about one cup of sifted icing sugar at a time, until the icing holds its shape when piped from an icing bag (or a tough plastic bag with a small hole in one corner). This icing sets hard and can be quite brittle if not stuck firmly to (or supported by) the biscuit base.
Pipe the icing on the walls and roof making shingles, doors, windows, etc. Leave plain or decorate with sweets if desired. Using more of the icing, "glue" the walls together on a cardboard base. When the walls are firm position the roof on top using more icing, and leave to set.
Enjoy.

Nutrition Facts : Calories 1295.2, Fat 26, SaturatedFat 14.6, Cholesterol 263.2, Sodium 589.4, Carbohydrate 254.7, Fiber 2.9, Sugar 148, Protein 16.4