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GSABO - S2- Ep4 - Recipes

Red Windmill Gingerbread House

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Gingerbread:

  • 100g sugar, dark brown
  • 200g molasses
  • 10ml ginger, ground
  • 5ml mixed spice
  • 5ml cinnamon, ground
  • 10ml bicarbonate of soda
  • 125g butter
  • 1 egg, beaten
  • 500g cake flour

White icing glaze:

  • 2 cups icing sugar, sifted
  • 1 tbsp buttermilk
  • 1 tbsp water
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • food colouring, red
  • food colouring, green

Royal icing:

  • 2 egg whites
  • 1/2 tsp cream of tartar
  • 2 cups icing sugar, sifted

Assembly:

  • 1 cup castor sugar

Preparation method

Gingerbread:

  • Preheat oven to 190 C and line 2 large baking trays with baking paper
  • Heat sugar, molasses, ginger and spices, bring to the boil
  • Stir occasionally, until the sugar has dissolved
  • Remove from heat and stir in the bicarbonate of soda
  • As the mixture foams up, immediately stir in the butter, until melted
  • Stir in the beaten egg.
  • Mix in the flour, in 3 batches
  • Transfer to a bowl and, using your hands, combine into a soft dough
  • Divide the dough into 3 balls
  • Wrap 2 balls in cling wrap to prevent drying out, while working with 1 ball at a time
  • Roll out the dough to 3-4mm thick then cut out, using templates and a knife
  • Place shapes on a baking tray and bake for 10-12 minutes
  • Allow to cool slightly on tray
  • Transfer to a wire rack to cool completely

White icing glaze:

  • Combine icing sugar, buttermilk and water until smooth
  • Beat in the honey and vanilla extract until smooth and glossy
  • Place half of the icing into a small bowl and add red colouring
  • Place other half of the icing into a separate bowl and add green colouring

Royal icing:

  • Whisk egg whites and cream of tartar until foamy
  • Transfer to mixer and beat in the icing sugar gradually, until combined
  • Cover icing with damp cloth to prevent from drying out

Assembly:

  • Paint the walls with red icing glaze and set aside to harden
  • Paint the roofs with green icing glaze and set aside to harden
  • Once the icing has set, paint the windows and doors, using the green icing
  • Set aside to harden
  • Heat up castor sugar until it turns into a golden brown caramel. Remove from heat
  • Dip the bottom and sides of the walls in caramel and stick together
  • To form the roof, dip the sides of the biscuits and stick together
  • Set aside to harden
  • Place the roof on top of the house
  • Dip the smaller roofs in caramel and stick just above the painted doors and windows
  • Dip the back of the windmill into the caramel and attach to the front of the house
  • Put royal icing in the piping bag, using a small round nozzle
  • Pipe the frame of the door, windows and the roofs
  • Use the remainder of the royal icing to create the cross patterns on the windmill