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Biscuits

Chelsea Gingerbread House

Name: Chelsea Gingerbread House
Prep time: 2 h 30 min
Cook time: 30 min
Yield: 12
Ingredients: 3 ½ cups Edmonds Standard Grade Flour (525g); ½ Tbsp Edmonds Baking Powder; 2 tsp ground ginger; 1 tsp mixed spice; ¼ tsp ground cardamom; 125g butter; 1 cup Chelsea White Sugar (225g); ½ cup Chelsea Golden Syrup (180g); ½ Tbsp lemon juice; 1 egg, whisked with a fork; TO DECORATE; 1 egg white; 2 ½ - 3 cups Chelsea Icing Sugar or Chelsea Pure Decorating Icing Sugar (375g - 450g); 1- 2 Tbsp lemon juice; White icing colour (optional); Mixed lollies or sprinkles, for decoration

4.3

Preparation

2 hours 30 mins

Bake

30 mins

Difficulty

Moderate

Servings

Gingerbread houses are the ultimate fun Christmas baking project for adults and children alike! Make up Gingerbread men or Christmas-themed biscuits with the left over dough.

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Ingredients
Method

Ingredients

3 ½ cups Edmonds Standard Grade Flour (525g)
½ Tbsp Edmonds Baking Powder
2 tsp ground ginger
1 tsp mixed spice
¼ tsp ground cardamom
125g butter
1 cup Chelsea White Sugar (225g)
½ cup Chelsea Golden Syrup (180g)
½ Tbsp lemon juice
1 egg, whisked with a fork

TO DECORATE

1 egg white
2 ½ - 3 cups Chelsea Icing Sugar or Chelsea Pure Decorating Icing Sugar (375g - 450g)
1- 2 Tbsp lemon juice
White icing colour (optional)
Mixed lollies or sprinkles, for decoration

Additional tips

If you prefer not to use raw egg whites in the icing, swap for 2 Tbsp pasteurised egg whites (available at most large supermarkets).

White icing colour is available at most craft stores or cake supply shops.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=true, offset=10, total=31, results=[{comment_text=good receipe worth making, approved=true, user_name=idk, hs_createdate=1730423537594, rating_new__1_5_=5, id=19212313647}, {comment_text=Good, approved=true, user_name=Kathy, hs_createdate=1724452302511, rating_new__1_5_=5, id=14671684634}, {comment_text=Really nice heaps and of excess dough left over to make extra decorations, approved=true, user_name=Joe blogs, hs_createdate=1702249882887, rating_new__1_5_=4, id=11174114123}, {comment_text=It was really good and I really enjoyed making it. I thought that it was a fun and challenging task - very tasty as well!, approved=true, user_name=Ivan the Cat, hs_createdate=1702249882877, rating_new__1_5_=5, id=11175427226}, {comment_text=This was very lovely i loved it!, approved=true, user_name=sue, hs_createdate=1702249882505, rating_new__1_5_=5, id=11175634871}, {comment_text=Excellent recipe. The extra spices and lemon zest are something special. I've made this recipe 3 times now and it's worked every time. I do find if you rest the dough for 15 minutes or so prior to rolling it sticks to the baking paper less and less. For one house I did 1/4 of the recipe and it was enough., approved=true, user_name=Paula, hs_createdate=1702249880039, rating_new__1_5_=5, id=11175457134}, {comment_text=Great recipe. Easy to follow, tasty and doesn't break when you dunk n soak the men in milk., approved=true, user_name=Tamara J, hs_createdate=1702249879286, rating_new__1_5_=5, id=11175679927}, {comment_text=Great flavour and easy to bake, although the assembling was quite hard, approved=true, user_name=Mia, hs_createdate=1702249878835, rating_new__1_5_=4, id=11175484672}, {comment_text=Held its shape well enough but the taste was not the best - not gingery enough., approved=true, user_name=Mel, hs_createdate=1702249876301, rating_new__1_5_=3, id=11175594080}, {comment_text=Good flavour I also added in some cinnamon as well which gave it a nice taste but the assembling was very hard please make it a bit easier thanks., approved=true, user_name=Pixie Baba, hs_createdate=1702249874779, rating_new__1_5_=4, id=11175452024}]}

Reviews

31

What did you think of this recipe?

idk

good receipe worth making

Kathy

Good

Joe blogs

Really nice heaps and of excess dough left over to make extra decorations

Ivan the Cat

It was really good and I really enjoyed making it. I thought that it was a fun and challenging task - very tasty as well!

sue

This was very lovely i loved it!

Paula

Excellent recipe. The extra spices and lemon zest are something special. I've made this recipe 3 times now and it's worked every time. I do find if you rest the dough for 15 minutes or so prior to rolling it sticks to the baking paper less and less. For one house I did 1/4 of the recipe and it was enough.

Tamara J

Great recipe. Easy to follow, tasty and doesn't break when you dunk n soak the men in milk.

Mia

Great flavour and easy to bake, although the assembling was quite hard

Mel

Held its shape well enough but the taste was not the best - not gingery enough.

Pixie Baba

Good flavour I also added in some cinnamon as well which gave it a nice taste but the assembling was very hard please make it a bit easier thanks.

Method

Print out the Gingerbread House Template and cut out. It is best to transfer the template to baking paper as normal paper can stick to the dough.

Preheat oven to 170°C bake.

Sift Edmonds Standard Grade Flour, Edmonds Baking Powder, ginger, mixed spice and cardamom into a large bowl.

In a large saucepan, stir Tararua Butter, Chelsea White Sugar and Chelsea Golden Syrup over a medium heat until sugar has dissolved. Remove from heat and leave to cool for 15 minutes.

Mix in lemon juice and egg. Pour liquid mixture into dry ingredients and work into a soft pliable dough (add a few tablespoons of warm water if needed).

Divide mixture into four or five pieces and roll out each piece of dough between 2 sheets of baking paper to a thickness of 2-3mm. Remove the top layer of paper. Using the template provided, cut out 2 sides, 2 ends, 1 chimney side, 2 roof panels and 1 base. For the ends, you will need to separate the chimney and the door. You can either do this after cutting out the whole end piece, or cut these out of the template and trace out separate pieces.

When cutting out the gingerbread, the dough will retain its shape better if you remove the surrounding excess dough and leave the cut out template piece on the baking paper, then transfer directly to a baking tray.

Bake pieces for 10-12 minutes, or until golden and set. Allow to cool and harden.

Use any extra dough to cut out gingerbread men or other fun Christmas shapes.

Decorate
Make icing by whisking egg white in a bowl with a fork until frothy. Add Chelsea Icing Sugar and lemon juice and mix to a thick white paste, adjusting quantities of icing sugar and lemon juice as required. For a bright white icing, add a little white icing colour. Transfer to a large piping bag fitted with a small round piping tip.

Use the icing to pipe decorations on the sides, doors and chimney (we find it easier to decorate the roof after assembling). Add any sprinkles as you go (save heavier lollies to attach later).

Assemble the house on the base using icing to attach the sides and ends. Hold each piece for a few minutes until dry and set in place.

For extra structural support, pipe a thick layer of icing along the inside of each roof piece, where the roof will rest on the sides of the house. These act as ledges, to help hold the roof up. Allow the 'ledges' to dry completely, then attach the roof with extra icing.

Decorate the roof, then use icing to glue the chimney pieces on. You can also fill the small gap on the left hand side of the chimney with icing. Now that the house is nice and stable, attach any heavier lollies. Cover any joins in the house with icing, to look like snow. Dust with Chelsea Icing Sugar and marvel at your beautiful creation!

CLICK BELOW FOR PRINTABLE TEMPLATE:
Gingerbread House Template