Kirsten Tibballs’ Gingerbread House

Method

1. Place the flour, sugar, gingerbread spice, honey, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix until no lumps of butter remain, and the ingredients form a fine powder.
2. Dissolve the bicarbonate soda in the hot water, then add it to the other ingredients. Continue mixing until a dough forms.
3. Press the dough into a flat disc approximately 10mm thick, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
4. Heat the oven to 170°C, fan forced
5. Cut the chilled dough in half. On a lightly floured workbench, roll out half of the dough to a thickness of 4mm.
6. Use a stencil and knife to cut out the gingerbread roof, then transfer it to a lined baking tray.
7. Roll the leftover dough from the roof to 2mm in thickness. Cut out 25-30 ornaments in a variety of shapes, such as stars, hearts, and snowflakes.
8. Place the ornaments on a separate lined baking tray.
9. Press any remaining dough into the second half of chilled dough, then roll it out to 4mm in thickness.
10. Using the stencil and knife, cut out the front of the house and door. Use a 6mm round cutter to cut out a window.
11. Carefully cut a window frame out of the 6mm disc and place it in the centre of the window. Use a little water to adhere it to the dough.
12. Cut the remaining pieces for the gingerbread house, re-rolling the dough as required, and place them on the lined baking tray.
13. Roll a small amount of the dough into a ball and adhere it to the front door as a handle.
14. Bake the 4mm thick house pieces in the preheated oven for 8-10 minutes, and the 2mm thick ornaments for 6-8 minutes, or until dark golden-brown in colour.
15. Allow the gingerbread to cool completely at room temperature.

Royal Icing

Ingredients

125 g     egg whites

700 g     pure icing sugar, sieved

Method

1. Place the egg whites and sieved icing sugar in the bowl of a stand mixer fitted with a whisk attachment. Begin whipping on low speed, then increase the speed to aerate the mixture.
2. Check the consistency of the royal icing periodically. Stop whisking when the mixture is still soft enough to collapse but has enough body to be pipeable. If required, adjust the consistency by adding more egg whites or sieved icing sugar.
3. Transfer some of the royal icing into a paper piping cone and cut a small tip off the end. Pipe assorted patterns onto the cooled gingerbread ornaments, then allow them to set for 20-30 minutes.
4. Reserve the remaining royal icing for assembly.

Assembly

Ingredients

445 g     pure icing sugar, sieved

pure icing sugar, for dusting

Method

1. Ensure the gingerbread house pieces are firm and crisp. If any pieces are still flexible, return them to the oven to dry out, then let them cool completely at room temperature.
2. Place the remaining royal icing and the sieved icing sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip until the mixture is combined, aerated, and holds on the whisk.
3. Transfer the icing into a disposable piping bag fitted with an 8mm round piping nozzle.
4. Before you adhere each gingerbread piece, line them up to check if any edges need to be trimmed.
5. To assemble the house, pipe a line of icing onto the gingerbread base to adhere the back wall, leaving a 10mm gap from the edge.
6. Next adhere one side wall, followed by the front wall, and then the other side wall.
7. Ensure the house walls are sturdy before adhering the roof pieces, followed by the front door.
8. Decorate the house by adhering a few ornaments at a time. Allow 15-20 minutes for them to set before adding more. Applying too many at once can cause the house to collapse.
9. Dust the house with icing sugar.
10. Allow the house to set in place for a couple of hours before moving it.

What a way to celebrate Christmas! If you’re wanting more delicious recipes to impress your friends with this holiday season, make sure to check out Kirsten’s Meringue Christmas Tree, or her Tiramisu!

Happy Holidays!