The Royal Chefs' Gingerbread House

So, it might be a little late but given we are stuck at home during Covid times this seems like a fantastic afternoon activity with the kids.

How could I resist taking a go at the Royal Chefs' Gingerbread House? I cannot... therefore I thought I'd share the Royal kitchen's recipe for making the perfect Gingerbread House with you. Have fun and let me know how you fair.

Gingerbread Dough

Ingredients:

• 1000gr - Plain Strong Flour
• 14gr - Bicarbonate of Soda
• 28gr - Ground Ginger
• 14gr - Ground Cinnamon
• 355gr - Butter, unsalted
• 500gr - Light Brown Sugar
• 140gr - Egg
• 175gr - Golden Syrup

Method:

1. Mix flour, bicarbonate and spices together
2. Add cold diced butter and continue mixing until crumb stage is reached
3. Add sugar and briefly combine
4. Then add eggs and syrup and mix until dough is formed
5. Divide into 2 blocks, knead together by hand and flatten
6. Wrap and chill for a few hours before rolling to approx. 5mm thickness for the house parts and approx. 3mm for smaller decorative parts
7. Cut gingerbread house shapes using template Gingerbread House template
8. Place on baking trays and chill again before baking
9. For windows, crush boiled sweets into the spaces you have cut

Baking:

• Fan oven 165c
• 18+ min for house pieces
• 12+ min for smaller pieces

Royal Icing: 

Ingredients:

• 1500gr - Icing Sugar
• 200gr - Egg White
• 50gr - Lemon Juice

Method:

1. Sieve icing sugar and combine with egg white and lemon juice by hand first before placing into mixer
2. Paddle together on low speed for about 2min, then scrape sides and paddle well
3. Continue mixing on low speed for approx. another 5min, until a creamy hard peak consistency is reached
4. For piping, decoration works loosen icing with some water
5. To assemble gingerbread house use hard peak icing