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GSABO - S2- Ep4 - Recipes

Gingerbread Chapel with Stained Glass Windows

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Biscuit dough:

  • 210g butter, softened
  • 240g sugar, muscovado
  • 6 tbsp molasses
  • 3 egg yolks
  • 750g flour
  • 1 1/2 tsp bicarbonate of soda
  • 8 tsp ginger, ground
  • 6 tsp cinnamon, ground
  • 1 tsp salt
  • 2 tsp nutmeg, ground
  • 2 tsp cloves, ground
  • 50g ginger crystals
  • 2 boiled sweets, red
  • 2 boiled sweets, green
  • 2 boiled sweets, yellow

Cinnamon royal icing:

  • 1kg icing sugar
  • 5 egg whites, large
  • 2 tsp vanilla essence
  • 6 tbsp cinnamon, ground
  • 1/4 tsp cream of tartar

Assembly:

  • 1 cake base, square, 30cmx30cm

Trees:

  • 6 ice-cream sugar cones, small
  • 200g fondant, white
  • food colouring, green

Green grass:

  • 300g coconut, desiccated
  • 1 tsp water
  • 2 tsp food colouring, green

Preparation method

Biscuit dough:

  • Preheat oven to 180 C
  • Cream the butter, sugar and molasses until light and fluffy
  • Beat in the egg yolks
  • Combine the flour, bicarb, ginger crystals, cinnamon, salt, nutmeg and cloves
  • Gradually add to creamed mixture and mix well to form a ball
  • Trace the patterns onto waxed paper and cut out (see template for pattern)
  • On a lightly floured surface, roll dough in batches to 1/2cm thickness
  • Place the templates on the dough and cut out
  • Draw lines into the dough to form shingles on roof pieces
  • For the side walls, use the edge of a ruler into the remaining pieces
  • Keep pieces covered to prevent drying out
  • Bake on lined baking sheets for 12-15 minutes or until browned
  • Cool gingerbread for 2 minutes before removing to wire racks to cool completely
  • Return the front and side pieces to baking trays lined with grease-proof paper
  • Increase the oven temperature to 200 C
  • Crush sweets finely, keeping colours separate
  • Spoon crushed sweets into window cut-outs
  • Bake on the middle shelf for 3-4 minutes or until the sweets have melted
  • Cool completely on cooling racks

Cinnamon royal icing:

  • Beat the egg whites with the vanilla essence and cream of tartar until frothy
  • Add the sifted sugar and cinnamon and beat until combined, smooth and shiny
  • Beat for 5 minutes or until stiff and glossy
  • Keep the icing covered with cling wrap touching the top layer

Assembly:

  • Church:
  • Place some icing into a small piping bag with a small round nozzle
  • Pipe icing along the cake base and one side of front of church and join the side wall
  • Position at right angles and pipe along the inside edge for added stability
  • Secure the structure to allow the Icing to dry
  • Repeat with second side of wall and back of church and let dry completely
  • Church steeple:
  • Pipe icing along one side of front of steeple base and one adjoining side wall
  • Position at right angles and pipe along the inside edge for added stability
  • Hold in place until set
  • Repeat with remaining side and back of steeple base
  • Repeat for steeple and let dry completely
  • Roof:
  • Pipe icing along top edges of church walls and position roof pieces on top
  • Pipe icing along the joining edges
  • Hold up the roof pieces until completely dry
  • Pipe icing onto edges of steeple and attach to the roof
  • Windows and dormers:
  • Assemble window and door roofs
  • Position small roof pieces at angles to each other, forming seven dormers
  • Pipe cinnamon along the joining edges and let it dry completely
  • Pipe icing onto the edges of roofs and attach over windows
  • Hold in place and secure (about 1 minute)

Trees:

  • Place 100g of fondant in a bowl and colour with a drop of green food colouring
  • Colour the remaining fondant a darker shade of green
  • Roll out each of the fondants to 1/2cm thickness on a icing sugar dusted surface
  • Using a small round 2cm cutter, cut out enough circles to cover ice-cream cones
  • Cut out strips about 1cm wide to place on the bottom each ice-cream cone
  • Moisten the ends of the strips and attach to the cones
  • Moisten the under side a circle and stick the circle to the strip of fondant on the cone
  • Repeat to the top of the cone, alternating with the dark and light green fondant

Green grass:

  • Mix together the water and green food colouring
  • Place the coconut in a zip lock bag
  • Pour the green liquid into the bag and shake until all coconut is covered

Decorate:

  • Sprinkle the coloured coconut around and place the trees, as desired