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GSABO - S2- Ep4 - Recipes

My Dream Parisian Townhouse

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Gingerbread:

  • 160g molasses, dark
  • 120g golden syrup
  • 400g sugar, demerara
  • 400g butter
  • 30ml ginger, ground
  • 10ml cinnamon, ground
  • 5ml nutmeg, ground
  • 10ml bicarbonate of soda
  • 1kg cake flour, sifted
  • 5ml salt, sifted
  • 2 eggs, lightly beaten

Royal icing:

  • 3 egg whites
  • 500g icing sugar, sifted
  • 2.5ml cream of tartar

Caramel glue:

  • 200g castor sugar
  • 60ml water

Preparation method

Gingerbread:

  • Preheat the oven to 160 C
  • Heat the molasses, syrup, sugar, butter and spices
  • Bring to the boil, remove from the heat
  • Quickly stir in the bicarb until dissolved, then set aside for 20 minutes to cool
  • Pour into a bowl and beat in half of the flour and salt
  • Beat in the remaining flour and salt
  • Add the eggs and beat until just incorporated
  • Turn out the dough and halve, then wrap it flat in plastic wrap
  • Chill for 1 hour
  • Roll out the dough to 5mm on baking paper and cut around the templates
  • Keep the cut shapes on the baking paper, to prevent distorting
  • Place the cut shapes on baking tray (still on the paper) and freeze for 10 minutes
  • Bake the gingerbread for about 20-25 minutes, until edges are turning golden
  • Cool for 5 minutes on the tray then move to wire racks and allow to cool fully

Royal icing:

  • Place all the ingredients in a bowl and stir together
  • Whip until very stiff peaks form
  • Place in a piping bag with a small star nozzle

Caramel glue:

  • Make an amber caramel in a saucepan over medium heat
  • Remove from heat and return when necessary (as the caramel hardens)

Assembly:

  • Use the caramel glue and royal icing to construct the townhouse
  • Decorate the windows, door and pastry counter, then decorate the building with snow