Tuesday, December 13, 2011

Chocolate gingerbread house recipe

Photo: Chocolate gingerbread house recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate gingerbread house recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate gingerbread house as Christmas kids gift.

Create magical memories for the kids this Christmas with an adorable gingerbread house!

Makes 1 house


250g butter, softened
1 cup (200g, firmly packed) brown sugar
1 cup (250ml) golden syrup
2 eggs, separated
4 1/2 cups (675 g) plain flour
1/2 cup (50g) cocoa powder, sifted
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups (300g) pure icing sugar, sifted
2 teaspoons lemon juice
1 eggwhite, lightly whisked


Preheat oven to 180°C. Line 3 oven trays with baking paper. Use an electric mixer to beat butter, sugar and golden syrup until creamy. Add egg yolks and combine. Stir in flour, cocoa powder, ginger, cinnamon and cloves. Bring dough together. Knead until smooth. Cover and place in fridge for 30 minutes.

Divide dough into 6 portions. To make a wall, roll 1 portion until 5mm thick. Trim into a 12 x 20cm rectangle. Place on tray. Cut 3cm squares for windows. Repeat with another portion. Bake for 15-20 minutes or until golden. Set aside to cool.

Meanwhile, roll another portion of dough to a 5mm thick disc. Trim to a 12 x 12cm square. Place on a prepared tray. Repeat with another portion of dough. Bake for 15-20 minutes or until golden.

Roll out remaining portions to 5mm-thick disc. Trim to 9.5 x 22cm rectangles. Cut a 3cm square from 1 long side of each for chimney. Place on prepared trays. Roll any remaining dough into four. 3 x 5cm rectangles for chimney. Cut a wedge out of 2 rectangles to allow for the roof pitch. Place on prepared tray. Bake for 15-20 minutes or until golden. Set aside to cool.

Combine icing sugar, lemon juice and half the eggwhite in a bowl to make a firm paste. Place in a piping bag fitted with a 3.5 mm-diameter nozzle. Decorate sides and roof. Set aside for 30 minutes.

Pipe icing along base and side of 1 wall. Stand on a platter. Repeat with all walls. Set aside overnight.

Pipe icing around the top of the walls. Attach the roof. Pipe along top of the roof to secure. Repeat to make chimney. Set aside for 2 hours to set.

Taste.com.au - November 2011
Recipe by Sarah Hobbs

More recipes from the hummus blog: 

Chocolate baubles
Butternut Snap Rudolph chocolate tartlets
Butternut snap chocolate tartlets
Berry and pistachio biscotti
Biscuit baubles
Angel-shaped shortbread cookies

Save and share Chocolate gingerbread house recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.


Related Posts Plugin for WordPress, Blogger...