Home sweet home - Gingerbread house

Gingerbread house

Serves 16-20

  • 4 tablespoons maple syrup

  • 2 tablespoons treacle

  • 160 g muscovado

  • 2 teaspoons ground ginger

  • 2 teaspoons ground cinnamon

  • 200 g unsalted butter, cut into cubes

  • 1 orange

  • 460 g plain flour, plus extra

  • ¼ teaspoon baking powder

  • 2 free-range egg whites

  • 500 g icing sugar

  • sweets and edible glitter, to decorate

Recipe by Georgina Hayden



Put a small saucepan on a low heat, add the maple syrup, treacle, sugar, ginger and cinnamon with 4 tablespoons of water and combine with a wooden spoon. Keep stirring until the mixture boils.



Carefully take the pan off the heat and add the butter, saving 1 piece. Let it all melt in, stirring to combine, then grate in the orange zest.



Stir in the flour and baking powder until everything comes together as a dough. If it's very sticky, dust it with flour, then wrap it in cling film and refrigerate for half an hour.



Preheat your oven to 180°C/350°F/gas 4. Dust your work surface and rolling pin with flour, then roll the dough out to about 5mm thick. Using a sharp knife, cut out pieces for your house.



You'll need six pieces, in three different shapes measuring: sides: 20cm x 14cm; roof: 21cm x 7cm; gable ends: 10cm (base) x 14cm (outer sides) x 18cm (apex). Any scraps can be pressed together and rolled out for the next pieces.



Grease a baking tray with your reserved butter. Place your house pieces on the tray, leaving a 1cm gap between them. Bake in the oven for 12–15 minutes, or until golden and slightly darker around the edges.



Let the gingerbread cool completely before icing. Whisk your egg whites to stiff peaks then, while whisking, gradually mix in the icing sugar till you have a dense stiff meringue. Use this to glue your gingerbread pieces together.



Decorate with sweets, using more of the icing as glue, then very lightly dust with glitter for sparkly snow.



Recipe © Georgie Socratous.

Nutritional Information

Home sweet home - Gingerbread house

A festive fairytale feast for the eyes

0 foodies cooked this
This magical gingerbread house is great for making with kids in the run up to Christmas
Serves 16-20
1h
Not too tricky
Method

Add a fairytale touch to Christmas with a gingerbread house. Kids will love to help roll out the dough and, most of all, decorate it with snowy icing, sweets and glitter.

Recipe by Georgina Hayden

Put a small saucepan on a low heat, add the maple syrup, treacle, sugar, ginger and cinnamon with 4 tablespoons of water and combine with a wooden spoon. Keep stirring until the mixture boils.

Carefully take the pan off the heat and add the butter, saving 1 piece. Let it all melt in, stirring to combine, then grate in the orange zest.

Stir in the flour and baking powder until everything comes together as a dough. If it's very sticky, dust it with flour, then wrap it in cling film and refrigerate for half an hour.

Preheat your oven to 180°C/350°F/gas 4. Dust your work surface and rolling pin with flour, then roll the dough out to about 5mm thick. Using a sharp knife, cut out pieces for your house.

You'll need six pieces, in three different shapes measuring: sides: 20cm x 14cm; roof: 21cm x 7cm; gable ends: 10cm (base) x 14cm (outer sides) x 18cm (apex). Any scraps can be pressed together and rolled out for the next pieces.

Grease a baking tray with your reserved butter. Place your house pieces on the tray, leaving a 1cm gap between them. Bake in the oven for 12–15 minutes, or until golden and slightly darker around the edges.

Let the gingerbread cool completely before icing. Whisk your egg whites to stiff peaks then, while whisking, gradually mix in the icing sugar till you have a dense stiff meringue. Use this to glue your gingerbread pieces together.

Decorate with sweets, using more of the icing as glue, then very lightly dust with glitter for sparkly snow.

Recipe © Georgie Socratous.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 384
    19%
  • Carbs 67.8g
    26%
  • Sugar 47.1g 52%
  • Fat 10.7g 15%
  • Saturates 6.6g 33%
  • Protein 3.6g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 tablespoons maple syrup

  • 2 tablespoons treacle

  • 160 g muscovado

  • 2 teaspoons ground ginger

  • 2 teaspoons ground cinnamon

  • 200 g unsalted butter, cut into cubes

  • 1 orange

  • 460 g plain flour, plus extra

  • ¼ teaspoon baking powder

  • 2 free-range egg whites

  • 500 g icing sugar

  • sweets and edible glitter, to decorate