Used it today and it was awesome. Was enough for a small house, but if you want to do any extravagant then you'll need to at least double it. This recipe is edible so its nice flavour too. Also make sure you use edible icing "glue" using 6 tablespoons pav mix, 6 cups of icing sugar, 1 tablespoon of lemon juice and enough water for consistency you need. Don't use raw egg in royal icing if you want to eat it. Hope this helps. :)
rosathemad,
Oct 1, 9:59am
My recipe is as follows: Gingerbread House Ingredients 7 cups flour 1 Tbsp baking powder Pinch salt 3 tsp ground ginger ½ tsp ground cloves ½ tsp cardamom ½ tsp nutmeg 1 tsp cinnamon 125g butter 1 cup golden syrup 4 cups sugar 1 Tbsp lemon juice 1 tsp grated lemon rind 2 eggs
Sift dry ingredients together into a large bowl. Melt the butter in a saucepan, then add golden syrup and sugar, and stir until sugar has dissolved. Remove from heat and add lemon juice and rind. Allow mixture to cool for about 10 minutes but still warm. Add 1/3 of sifted ingredients, stir, add lightly beaten eggs, stir, then add remaining dry ingredients and knead into a dough.
Grease hands with butter and turn dough onto a floured board. Knead until smooth. Roll mixture into pieces as follows: one 20 x 30cm piece (this is the base); one 35 x 40cm piece and one 30cm square. Bake at 160 degrees celcius for 30-40 minutes. Cut gingerbread while warm using the patterns given. Icing 1 egg white 2 ½-3 cups icing sugar 1-2 Tbsp lemon juice Lollies to decorate
Lightly beat egg white. Add sifted icing sugar and lemon juice and beat until glossy and stiff. Keep covered with a damp cloth while working to prevent hardening.
Pipe windows and doors onto gingerbread pieces. Assemble the house on the base, using the icing as glue. Hold together for a few minutes until dry. Use remaining icing to decorate and attach lollies. Sprinkle the house and base with icing sugar.
------ I have used this recipe lots of times, including making a triple or quadruple batch to make a giant Noah's Ark complete with lots of animals.
Personally I don't have a problem with raw egg white - salmonella is the reason to avoid this and salmonella is a very, very low risk in NZ. Pregnant women will generally avoid it though, as the risk is higher if they do come across it, so worth keeping it in mind. :-)
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.