MINI GINGERBREAD HOUSE

by Dianne Wilson
(melbourne)

Makes 1 House

Preparation Time 20 Mins
Cooking Time 45 Mins MINI GINGERGREAD HOUSE



INGREDIENTS: ICING:
125g Butter,at room temperature 1 1/2 cups icing sugar
1/2 cup firmly packed brown sugar 1 egg white, lightly beaten
1/2 cup golden syrup TO DECORATE:
2 egg yolks 375g white choc melts
2 1/2 cups plain flour 375g milk chocolate melts
1 tsp bicarbonate soda mini chocolate sweets/jellies
2 tsp ground ginger Queen writing icing in
1 tsp cinnamon various colours


METHOD:
1. pre heat oven to 180c or 160c fan forced. Line two trays with baking paper.
2. using electric beaters,beat butter with sugar and golden syrup till pale and creamy.Stir in egg yolks. Fold in flour,soda and spices.Stir to combine,using your hands bring the dough together.Turn out to a lightly floured surface.knead until smooth.Wrap in plastic and chill for 15 mins.
3. Divide dough into 6 equal portions. To make the side walls, roll out 1 portion on a lightly floured surface until 5 mm thick. Cut into 15cmx12cm rectangle.Place onto prepared tray. Repeat another portion of dough. Bake for 15 mins or until golden brown. Cool on tray before transferring to a wire rack to cool completely.
4. To make the back and front walls. Roll out one portion of dough on a lightly floured surface untill 5mm thick. Cut into a 12 cm (base)x12cm(sides)x9cm (pitched roof).Place on prepared tray.Repeat with another portion of dough. Cut out a window from one paneland a small arched door from the other. Place door on a trayto and bake for 15 mins or until golden brown. Cool on tray before transferring to a wire rack to cool completely.
5.To make the roof, roll out 1 portion of dough on a lightly floured surface until 5mm thick. Cut into 15cmx10cm rectangle. Place on prepared tray.Repeat with remaining dough. Bake for 15 mins or until golden brown.Cool on tray before transfering to a wire rack to cool completely.
6.Meanwhile make the icing. Place the icing sugar into a medium bowl, stir in egg white to form a stiff paste. Spoon icing in a plastic food storage bag, then snip off a corner.Pipe along the base and sides of 1 wall panel.Place onto cake board, repeat with remaining panels to form the walls of the house.Use a small glass inside the house to hold the walls up right while setting.Leave to set.Attach roof panels the same way and leave to set.
7. Pipe a small amount of icing on the back of white and milk chocolate melts and attach to roof as tiles. Use writing icing to attach jellies to house and door, and decorate as desired. Pipe icing on front edge of roof to look like snow awning. Leave to set.

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