- He fights fires by day
- He breakdances by night
- He builds orphanages in Thailand in his spare time
- And now I find out he makes gingerbread houses!
Thanks SuperDunc for sending in this gingerbread recipe and pics of your amazing houses!
To assemble gingerbread houses you make template panels out of cardboard and then cut out the gingerbread and stick everything together with royal icing and decorate as you like.
The other option is to glaze the whole sheets of cooked and cooled gingerbread with a mixture of icing sugar and kirsch liqueur, cut 'em into rectangles and throw into cellophane bags and tie with a ribbon as little presents. It keeps extremely well so don't be scared of making it a few weeks before needed.
Ingredients for two medium size baking sheets
- 300gm sugar
- 450gm honey
- 1½ tbsp of cinnamon
- 1 pinch of clove powder
- ½ tsp of nutmeg
- 100gm ground candied orange peel
- 100gm ground candied lemon peel
- 200gm slivered almonds
- rind of one lemon
- 100ml Kirsch (fruit brandy)
- 600gm flour
- 1½ tsp of baking powder
- 150gm icing sugar
- 3-5 tbs of Kirsch or water
- Put honey, sugar, cinnamon, clove powder and nutmeg in a pan, heat slowly, then remove from stove
- Add both the candied peels, almonds and lemon rind, stir until mixed evenly.
- Add Kirsch, flour and baking powder, knead on a table or bench to form a soft dough.
- While the dough is still warm, roll it out on two greased baking sheets so it's approximately 5 mm thick
- Let it rest for 5-6 hours or ideally overnight, in a dry place
- Bake for about 15-20 minutes in the centre of a pre-heated oven at 220C degrees
- Mix confectioner's sugar and Kirsch or water, ice the dough immediately
- Cut into your template pieces and assemble and decorate