Gingerbread and Royal Icing recipes


125g brown sugar
¼ teaspoon salt
300g treacle or golden syrup
1 tablespoon ground ginger
180g butter
500g plain flour
1/2 teaspoon bicarbonate of soda
extra flour for rolling

▪ Preheat oven to 170°C for 15 minutes.
▪ In a large bowl, beat the sugar, salt, treacle or golden syrup, ginger and butter together with an electric mixer on medium speed for 2 minutes.
▪ Add remaining ingredients and whisk until mixture forms a thick dough.
▪ Place on floured work surface. Roll out and press into Gingerbread Mould or cut with cookie cutters.
▪ Place on a baking tray and bake in oven for 25-35 minutes or until firm to touch (dough will crisp up as it cools).
▪ Cool thoroughly before removing from mould.
▪ Make Royal Icing as per recipe.
▪ Assemble house as per instructions if using kit.

Preparation: 10 mins

500g pure icing sugar, sifted
1 teaspoon cream of tartar
3 egg whites

▪ Place sugar and cream of tartar in a medium bowl.
▪ Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture.
▪ Add more icing sugar if necessary.
▪ Position nozzle inside piping bag.
▪ Spoon icing into piping bag, twist top and begin building the house as per assembly instructions.

Chef’s Tips
When making Royal Icing it is important to use pure icing sugar to create a stiff icing. Do not use soft icing mixture as this contains cornflour. The cream of tartar ensures a pure white icing.
Royal Icing dries hard and fast making it ideal for producing intricate piping work and is wonderful as a glue for constructing gingerbread houses.


One Response to “Gingerbread and Royal Icing recipes”

  1. […] here for PDF of the recipe and instructions or here to view it at Lick The Bowl. Click here to buy the kit! Christmas is NOT the time to lose […]

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