Bring the taste of European Christmas markets into your own home with this festive recipe from the Cunard kitchen. Cunard’s Executive Chef, Nick Oldroyd, shares how to make the traditional gingerbread house, complete with snowy frosting and colourful confections to decorate.
Makes one gingerbread house (or gingerbread shapes).
For the dough:
◆ 250g butter
◆ 200g muscovado sugar
◆ 7 tbsp. golden syrup
◆ 600g plain flour (all-purpose flour)
◆ 2 tsp. bicarbonate of soda
◆ 4 tsp. ground ginger
For the Royal Icing:
◆ 2 egg whites
◆ 500g icing sugar (confectioners’ / powdered sugar)
◆ Sift the flour into a large bowl, then add the ginger and bicarbonate of soda.
◆ Add the melted butter, syrup and muscovado sugar into the flour mix and bring together to form a dough.
◆ Rest the dough for 40 minutes, then roll out to your desired thickness and cut into shapes (there are various gingerbread house templates online, or you can use the dough to make gingerbread people, Christmas trees or stars)
◆ Place on a baking tray lined with baking paper and bake at 180 ◦c for about 12- 14 minutes (time will depend on biscuit thickness). Leave to cool before decorating.
To assemble, pipe along the edges of the shapes before joining together. Leave the house to dry, using supports, for a few hours before adding the roof, and then again before adding the decorations. We suggest liquorice allsorts and flaked almonds, but the choice is yours!
Ensure your Royal Icing is stiff – a runny icing will make assembly difficult.