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Biscuits

Larnach Castle

Name: Larnach Castle
Prep time: 45 min
Cook time: 12 min
Yield: 15
Ingredients: Gingerbread; 500g unsalted butter; 400g Chelsea Dark Cane Sugar; 350g Chelsea Golden Syrup; 1200g plain flour; 4 tsp bicarbonate of soda; 9 tsp ground ginger; Royal icing; 6 egg whites, at room temperature; 8 cups Chelsea Pure Decorating Icing Sugar; 1 tsp cream of tartar; Decoration; Fondant; Food colour gel

Preparation

45 mins

Bake

12 mins

Difficulty

Moderate

Servings

Recipe by Larissa. Episode 5.

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Ingredients
Method

Ingredients

Gingerbread

500g unsalted butter
400g Chelsea Dark Cane Sugar
350g Chelsea Golden Syrup
1200g plain flour
4 tsp bicarbonate of soda
9 tsp ground ginger

Royal icing

6 egg whites, at room temperature
8 cups Chelsea Pure Decorating Icing Sugar
1 tsp cream of tartar

Decoration

Fondant
Food colour gel

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Method

Preheat oven to 180°C fan bake.

Gingerbread : Melt the butter, Chelsea Dark Cane Sugar and Chelsea Golden Syrup in a pan.

Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough (if it won't quite come together, add a tiny splash of water). Put a sheet of baking paper on your work surface and roll.

Cut pieces required, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimming.

Bake pieces for 12 minutes or till edges start to brown.

**Make sure to : not underbake the biscuits as it will be too soft and won't work for construction**

Shapes: 1 front wall (40 cm x 14.5 cm)

4 mini towers (23cm x 10 cm with turret top)

2 side walls (14.5 x 24 cm)

1 main tower with door (32 cm x 10.5 cm with turret top and door cut out)

2 main tower sides with indent (32 cm x 10.5 cm with turret top and 15 cm high 8mm wide indent)

2 long supports = 30 cm long 4 short supports = 21 cm long

10 wedge supports : Royal Icing

Make sure the egg whites are at room temperature before beginning. In the clean, dry bowl of a stand mixer, place the egg whites, some of Chelsea Pure Decorating Icing Sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. Slowly add the rest of the sugar while beating. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white (this should take about 7 to 10 minutes).

Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more sugar at this point.

How to assemble: : Royal ice the biscuits once cooled. Wait for the icing to dry slightly before putting the pieces together to make the castle.

Use kitchen utensils to hold up the biscuits if necessary as the icing dries.