Mini Gingerbread houses

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Recipe's preparation

gingerbread method





Place all ingredients into bowl and mix for 7seconds speed 5.

Scrap down sides of bowl, replace lid and mix for 15 seconds speed 5. Dough should look crumbly.

Turn out onto breadmat and press crumbs together to form a ball. Place in fridge for 15 minutes.

Preheat oven to 180*C.

Remove dough from fridge and using 1/4 of ball roll out on breadmat to approx 4mm thick.

Using template provided cut out 2 roofs, 2 walls and 2 doors for each house. Make sure you leave room between peices for rising when carefully placing on baking paper lined trays.

Once you have a full tray, you bake in the oven for 8 minutes or until they are lightly browned.

Allow to cool on tray for 5 minutes, then move to a cooling rack.

Once all dough is rolled and cooked, then we move onto making the Royal Icing.

 

Royal Icing

Place castor sugar into TM bowl and mill for 30 seconds speed 9.

Scrap down sides, add egg white and lemon juice and mix for 20 seconds speed 6. Icing should be thick and glossy.

Place icing into an icing bag or a zip lock back and cut a small hole in the corner.

Construction of Houses





To construct the houses make sure you have the required pieces in groups of 2 roofs, 2 walls and 2 doors.

On one wall piece place icing along the short side and connect it to a door piece. Attach the other wall using a line of icing on the opposite side.

Then attach the other door piece to the opposite ends of the wall pieces using a line of icing, it should like a house with no roof

Once the icing has set on the base of the house, you will know it has set because it will hold its shape without moving. Next attach the roof pieces by placing icing onto the top of the base of the house. Now this is where you can get creative and do different designs on the roof to make it look tiled, or covered in snow, covered in crushed candy canes or just 100's & 1000's.

 

Serve sitting on the rim of your hot chocolate or cup of coffee.