Making our Christmas Gingerbread House
TIP: We added 2 extra tbsp of golden syrup and 4tbsp water to the mixture as we found the dough too dry without this addition.
TIP: We mixed it for an additional few minutes to make sure it was pretty thick and would stick our gingerbread house together!
How CUTE is the cupcake measuring tape?
This one is actually from Accesorize but they have pretty much identical ones on Amazon – Cupcake Tape Measure.
Perfect stocking filler!
NOTE: Only half way through the recipe we realised that you are meant to leave the dough in the fridge for an extended amount of time, but we did an hour instead (each time it says refrigerate) as we were running low on time.
We also baked the gingerbread and did the decoration/assembling on two different days. We knew that the heat from the gingerbread before it had completely cooled would melt the ‘icing glue’ and create a falling mess…
TIP: I used a knife to just cut the edges of the gingerbread into straight lines so that the house had more chance of standing up… (we weren’t hopeful!)
Still not hopeful…
TIP: Don’t pile too many decorations on the roof otherwise the weight will collapse the house! We realised this after, hence why we weren’t hopeful!
I may have squealed slightly when we put the roof on the top and it didn’t actually collapse!