I am by no means a cook, in fact, I’m an awful cook. However, this year I was determined to make my own Gingerbread House, it’s something I’ve always wanted to do and this year I put it on my Christmas Bucket list and I succeeded! Check it out…it was actually easier than I expected.
I did add a little too much syrup to the mix which made it very wet and difficult to handle. My top tip for you would be to roll it on parchment and cut the template out, then cut around your gingerbread using the parchment to put it on the tray so you don’t have to move it from the parchment at all.
For the gingerbread
- 250g unsalted butter
- 200g dark muscovado sugar
- 7 tbsp golden syrup
- 600g plain flour
- 2 tsp bicarbonate of soda
- 4 tsp ground ginger
- 200g bag flaked almonds (I didn’t use these as my partner doesn’t like almonds)
- 2 egg whites
- 500g icing sugar, plus extra to dust
- 125g pack mini chocolate fingers
- a generous selection of sweets of your choice, choose your own colour theme
- 1 mini chocolate roll or a dipped chocolate flake
- few edible silver balls (I got snowflakes instead)
You can read the full instructions on how to bake your own Gingerbread House here.
What do you think of the finished product? Have you ever made a Gingerbread house?
You can find all my blogmas posts here.