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Gingerbread Bach


WithAaron Brunet 

Gingerbread cut out instructions:

Description

A snowy gingerbread house looks lovely but I wanted to create a version that fitted with our kiwi summer! This quantity will make one bach, with offcuts and trimmings to nibble on while you build it. The gingerbread in this recipe is sweet and gingery with a mix of crunch and chew, just how I like it :)

 

Ingredients:

75g butter

45g brown sugar (1/4 cup)

1 egg yolk

1/2 cup golden syrup

1 3/4 cups plain flour

1/2 tsp baking soda

2 tsp powdered ginger

1 tsp ground cinnamon

1/4 tsp salt

 

Royal Icing:

1 egg white

1 teaspoon lemon juice

2 cups icing sugar

 

Method:

Preheat oven to 160 C fan. Beat butter and sugar till light and fluffy, a food processor works well for this. Add egg yolk and golden syrup and mix in well.

 

Add sifted dry ingredients and mix gently to combine. This will be a very soft dough so put it in the fridge for 30 minutes to firm up. Sprinkle with a little flour and roll out to 5mm thick on a piece of baking paper resting on a breadboard, making the dough a little larger than A4 size.

 

Print out the floorplan and cut neatly into sections. Keep them mostly arranged in position but flip one end wall upside down to make it a mirror image of the other end. Lay on top of the gingerbread dough and use a blunt knife or thin metal fish slice to cut the dough between the pieces of paper and along the window and door shapes.

 

To allow the dough to expand as it bakes and to give nice smooth edges, heres an easy way to shift the pieces of dough apart without damaging their shapes:

- use a sharp craft knife to cut down through the places where you have cut the dough, so you cut through the baking paper beneath the dough shapes

- pop the whole breadboard into the freezer for 10 minutes to firm up the dough

- remove from freezer and use a spatula to gently slide under the baking paper (which is now the same shape as the piece of dough resting on it) then carefully transfer each piece to a flat baking tray

 

Bake for 7 - 10 minutes till lightly golden on edges. Allow to cool before starting construction!

 

To make the icing, beat egg white and lemon juice together then beat in the icing sugar to make a thick paste. You can divide this in half and add a couple of drops of food colouring to one portion to for coloured icing. Place in a plastic zip-lock bag and snip a tiny bit off one corner to make a mini piping bag for decorating and building the bach.

 

Start with the rear wall and a side wall, using icing to stick them to the deck and to stick the edges together. Add the other side wall and front wall, then stick the roof on top.

 

Decorate with icing and use your imagination to make outdoor furniture etc from spare pieces of gingerbread :)


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