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GSABO - S2- Ep4 - Recipes

Stained Glass Gingerbread Church

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Gingerbread:

  • 225g butter, softened
  • 1 cup sugar, light brown
  • 1 cup molasses, sweet, warmed
  • 1 tbsp cinnamon
  • 1 tbsp ginger, ground
  • 1/2 tsp salt
  • 1 tsp cloves, ground
  • 1 1/4 tsp bicarbonate of soda
  • 6 cups cake flour
  • 2 eggs, XL

Stained glass:

  • 2 boiled sweets, red
  • 2 boiled sweets, blue
  • 2 boiled sweets, green
  • 2 boiled sweets, yellow

Royal icing:

  • 2 egg whites, XL
  • 3-4 cups icing sugar, sifted
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 liquid colour, green
  • 1 gel food colour, yellow
  • 1 gel food colour, red
  • 1 gel food colour, purple

Assembly:

  • 2 candy strips, red
  • 3 cups coconut, desiccated
  • 1 chocolate finger bar
  • 3 jelly beans, assorted

Preparation method

Gingerbread:

  • Preheat oven to 180 C
  • Line 2 baking trays with tinfoil and one with baking paper
  • Sift flour, salt, bicarbonate of soda and spices together
  • Beat all wet ingredients together and add to dry ingredients
  • Mix until very stiff dough forms
  • Roll dough out to 0.5cm thick, cut with a knife around the templates
  • 2 x 10cmx25cm roof rectangles
  • 2 x 15cmx21cm wall rectangles, with 3 x crushed sweets stained glass windows in each
  • 2 x gable ends 22cmx15cm, with a stained glass rose window
  • 2 x doors
  • 4 x bell tower squares
  • 4 x small triangles
  • 1 x cross
  • Bake pieces with stained glass candy windows on foil
  • Leave space for spreading between cookies and bake for 11-13 minutes
  • Bake until edges start to turn brown
  • Cool for 5 minutes and move carefully to a wire cooling rack

Stained glass:

  • Crush boiled sweets according to colours
  • Fill windows generously to above the level of the dough
  • Bake on foil and only peel off when completely cool, to avoid breaking

Royal icing:

  • Mix all ingredients together until icing is smooth and can be piped
  • Do not leave the icing exposed, keep extra in an airtight container until needed
  • Make a second batch of icing and divide into 4 batches
  • Colour each batch with the gel food colours
  • Leave some white icing for the edges of the windows

Assembly:

  • Fill a piping bag with white royal icing and fit a medium round nozzle
  • Use a cake board as a base and start to assemble
  • Pipe along the bottom that will join the sides of the church to gable end walls
  • Use boxes or tins to support until dry, about 30 minutes
  • Assemble bell tower by joining with icing and leave to dry
  • Decorate roof with candy strips, whilst flat. Allow drying before attaching to walls
  • Pipe grass around church walls and decorate with royal icing flowers
  • Pipe doors with red icing and attach in the open position
  • Surround base of church with coconut coloured green, to look like grass
  • Make a path from the front door with chocolate bars