Christmas is not Christmas without gingerbread, and who doesn't love breaking into a good gingerbread house on Christmas morning? These houses are small and much easier to assemble than larger houses, so are great for involving the friends and family for decorating fun! Perfect for edible home-made gifts!
Ingredients 75g butter
1/4 cup treacle
1/4 cup brown sugar
1/2 tsp bicarb soda
1/2 tsp mixed spice
3/4 tbsp ground ginger
1/4 tsp baking powder
1 3/4 cups flour
70g tube of white decorating icing
lollies and chocolates of your choice
Icing sugar, for dusting
Melt butter, brown sugar and treacle in a small saucepan over medium heat. Stir until sugar has dissolved and mixture begins to boil.
Quickly stir in bicarb soda and transfer to a large bowl (mix should appear light and fluffy, almost foam-like). Cool for 20 mins.
Sift mixed spice, ginger, four and baking powder into a bowl. Add half of this to the butter mixture, stirring well. Add egg and stir to combine. Gradually add remaining flour mixture until a sticky dough forms.
Shape dough into a flat disk and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 160 degrees. Remove dough from fridge and roll between two sheets of baking paper until 4mm thick. Cut ten 7.5cm x 8cm rectangles and ten 7cm (side) x 8cm (base) triangles from dough, re-rolling as needed.
Bake dough on lined baking trays for 8 - 10 mins or until golden and just firm to touch. Stand on trays for 5 mins then transfer to a wire wrack to cool completely.
To assemble each house, ice the longer sides of two triangels and press the sides of two triangles onto them, forming a tent shape. Once dried, ice the base edges and press onto a plate (or other mount).
Once icing has dried completely, use remaining icing to decorate house with lollies or chocolates of your choice, then dust with icing sugar to finish.