To accompany our HAPPY EVER CRAFTER feature in the brand spanking new issue, the lovely people at The Biscuiteers have given us thier exclusive gingerbread and icing recipes!
Make sure you check out the March issue for the full DIY feature and The Biscuiteers website (www.biscuiteers.com) for more biscuity deliciousness!
350g plain flour
100g self-raising flour
1 tablespoon of ground ginger
125g granulated sugar
125g salted butter, diced
125g golden syrup
1 large egg, lightly beaten
- Preheat the oven to 170c/350f/gas mark 4 before you begin making your gingerbread.
- Sift the flours together into a mixing bowl, add the sugar and ground ginger, and mix well.
- Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
- When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
- Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed.
- Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately.
- Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out properly.
- The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently before starting to roll again.
- Gently roll the dough until it is 5mm thick all over, then transfer the whole sheet of rolled dough still sandwiched between its sheets of parchment to a baking tray and place in the fridge to chill for at least 20 30 minutes before cutting.
- Whilst your dough is firming up, you can draw out your gingerbread house templates on a piece of parchment paper. Once this is done, cut out each individual part carefully.
- Remove your tray from the fridge and lay the templates out on the dough. Using a sharp knife, score around each one gently and peel away any excess dough. Be sure to cut 2 of each template. If you want hearts, doors or windows in your house, this is the time to cut them out using the knife.
- Bake your ginger bread house parts on the parchment paper for 30 mins at 128 degrees. Cool them completely before starting to decorate.
THE ICING (AKA THE CEMENT)
4 egg whites
900g icing sugar
- Place the egg whites into a mixing bowl and add the icing sugar.
- Whisk or beat for about 5 minutes if using an electric beater or whisk, or for longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen!
- Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
- If you are not using the icing immediately, cover the surface with clingfilm to stop it drying out and refrigerate.