Spooky Ginger Cookie House
1 hr 50 min.
ready in 13 h. 50 min.
- 1 ½ cups
- 1 ⅔ cups
light brown sugar
- 6 tablespoons
- 3 tablespoons
black Molasses (molasses)
- 6 cups
- 3 teaspoons
- 1 tablespoon
- ¼ teaspoon
- ½ teaspoon
- 3 teaspoons
If you can't obtain royal icing sugar use the following: 450 g | 3.5 cups icing (confectioners') sugar 5 tbsp meringue powder 0.5 tsp cream of tartar 3 tbsp water Mix together all the ingredients and beat well. Add more water until smooth and thick. Continue to beat until stiff.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Line 2-3 large baking trays with non-stick baking paper.
Melt the butter, sugar, golden syrup and treacle in a pan over a low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly.
Mix together the flour, bicarbonate of soda and spices. Add the melted butter and mix to form a stiff dough. Add a little more flour if the mixture is too soft.
Shape the dough into a ball and knead for 2 minutes. Divide 2/3 of the dough into 6 equal pieces and roll out each to a thickness of 0.5 cm |1/4".
Cut out templates from card or baking paper: 2 x 15 x 9 cm | 6 x 3 1/2" rectangles (sides); 2 x 18 x 9 cm | 7 x 3 1/2") rectangles, each topped with a 9 cm | 3 3/4"-high triangle (gable ends); 2 x 15 x 19 cm | 6 x 7 1/2" rectangles (roof). Use these to cut the shapes from the 6 pieces of dough. Roll out the remaining dough into a 20cm|8" square.
Place all the pieces of dough on the baking trays and bake for 8-10 minutes, until just firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
Layer the gingerbread pieces between pieces of nonstick baking paper in an airtight tin or box and leave overnight to harden.
Place the square of gingerbread onto a serving board.
Make up the icing according to the packet instructions or see the note. Spread the roof with a layer of icing and leave to set. Cover the bowl of icing with a damp tea towel.
When set, join the 4 walls together with icing. Stick the walls onto the gingerbread square with icing. Put a bowl inside the house to hold up the walls. Attach the door with a dab of icing and decorate with a piece of liquorice. Pipe an icing ghost onto the front of the house and attach the liquorice for the eyes and nose.
When the walls are set, stick on the roof pieces. Use a thick line of icing running between the top join of the two roof pieces to make sure they stick together.
Roll most of the green sugar paste into balls and place round the bottom edges of the house. Roll the remaining sugarpaste into thin squiggles and attach to the walls with a dab of icing.
Roll the orange sugarpaste into small balls and attach to the top and edges of the roof as in the photo. Press sweets or liquorice pieces into the top of the roof.
Pipe windows and decorate the roof with the piping icing and leave to set. Decorate with Halloween sweets.