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Biscuits

Traditional Lighthouse

Name: Traditional Lighthouse
Prep time: 45 min
Cook time: 20 min
Yield: 16
Ingredients: Gingerbread; 375g unsalted butter; 300g Chelsea Dark Cane Sugar; 50g Chelsea Blackstrap Molasses; 100g Chelsea Golden Syrup; 900g plain flour; 1 tbsp baking soda; 2 tbsp ground ginger; 2 tsp mixed spice; 1 tsp cardamom; 20 yellow boiled sweets for glass windows; Plain Biscuit; 400g butter; 4 cups flour; ½ cup Chelsea Icing Sugar; ½ cup custard powder; 10 orange/yellow hard-boiled sweets; Royal icing; 3 egg whites; 700g Chelsea Pure Decorating Icing Sugar; 3 tsp lemon juice; Food colouring gel (green, red & blue); Decoration; White fondant

Preparation

45 mins

Bake

20 mins

Difficulty

Moderate

Servings

Recipe by Hannah. Episode 5.

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Ingredients
Method

Ingredients

Gingerbread

375g unsalted butter
300g Chelsea Dark Cane Sugar
50g Chelsea Blackstrap Molasses
100g Chelsea Golden Syrup
900g plain flour
1 tbsp baking soda
2 tbsp ground ginger
2 tsp mixed spice
1 tsp cardamom
20 yellow boiled sweets for glass windows

Plain Biscuit

400g butter
4 cups flour
½ cup Chelsea Icing Sugar
½ cup custard powder
10 orange/yellow hard-boiled sweets

Royal icing

3 egg whites
700g Chelsea Pure Decorating Icing Sugar
3 tsp lemon juice
Food colouring gel (green, red & blue)

Decoration

White fondant

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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Easypour Molasses

Delicious and full...

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Method

Preheat an oven to 200°C and line 3 baking trays with baking paper.

Gingerbread : In a pot, put butter, Chelsea Dark Cane Sugar, Chelsea Blackstrap Molasses and Chelsea Golden Syrup and melt.

In a large mixer, sieve the flour, baking soda and spices. Add the melted ingredients. Mix and knead into a dough.

Rolls in parts onto a lined baking tray (to about 3/4 cm thick) and cut around templates to make 5 of the trapezoid shapes, 1 smallest circle and 5 small rectangles with windows. Using a cookie cutter, cut round holes into trapezoid shapes and square ones out of rectangle.

Crush the boiled sweets and put into window holes. Bake for 10-12 minutes until golden and windows are melted.

Put rest of mixture to the side wrapped in glad wrap.

Shapes to cut out: 4 x large trapezoid lighthouse sides with small circles cut from each and filled with red sweets (do 1 spare if time in case of breakages)

5 x small rectangles with stain glass sweets and sugar inside

1x circle to sit cone on top

Plain Biscuit : Cream the butter and Chelsea Icing Sugar until smooth. Add the custard powder and flour and mix thoroughly.

Roll the dough on a well-floured board, layered with grease proof paper. Place stencils on top of rolled dough and carefully cut it out.

Bake for 10 to 12 minutes or until golden.

Shapes to cut out: 2 x large circles

1 x smaller circle : 5 x small rectangles (to become fencing)

Royal Icing : Whisk the egg whites until fluffy. Slowly add Chelsea Pure Decorating Icing Sugar and lemon juice (add as much as needed to make thick but pipeable paste). Divide the mixture evenly into 3 bowls; colour the first bowl of icing green, the second bowl red and the third bowl blue. Put the three different coloured bowls of icing to three separate piping bags.

How to assemble: : Use the icing to glue the biscuit bases together to make the lighthouse. Use the white fondant as the roof.