Whoever said gingerbread houses were easy must have got theirs as a flat-pack, ready-to-assemble, edible IKEA version. I've mixed the gingerbread- and managed to get it in my hair, under my nails and all over the kitchen- and now it needs to sit in the fridge to chill for a good few hours until it's actually solid enough to bake. This is the same recipe I've been using for about three years now, although I've never tried to make a gingerbread -house- out of it before; only men and Christmas trees. Here are the ingredients, and part one of the recipe.
Ingredients:
1 cup butter or margarine
1 cup brown sugar (press it down to get a full cup)
1 cup golden syrup (the trick is to coat the inside of the cup with a little bit of oil so it doesn't stick
5 cups plain white flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Method:
1) In a large bowl, beat the butter/marg until soft; add the brown sugar and beat for around 2 minutes until fluffy then slowly mix in the golden syrup until combined.
2) Combine dry ingredients then slowly introduce to wet batter a little bit at a time. If the dough becomes too thick for a beater, try using a silicon non-stick stirring spoon, or a knife.
3) Divide dough into thirds then wrap in clingfilm (or store in ziplock sandwich bags) then store in the fridge to chill for at least 4 hours; preferably, leave it overnight.
I'm leaving it overnight.
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