Candy cottage

candy cottage
1 Item


Royal icing


1.Beat butter and sugars in large bowl with electric mixer until combined and just beginning to change colour. Add egg, egg white, molasses and topping; beat until smooth. Stir in the sifted dry ingredients with wooden spoon to form a smooth dough. Divide mixture into six portions, roll each portion into a ball; flatten slightly. Wrap each portion in plastic wrap; refrigerate 1 hour.
2.On a lightly floured sheet of baking paper, roll out each portion of dough to 5mm thick. Using picture as a guide and a small sharp knife, cut out walls and roof. Place gingerbread pieces on oven trays covered with baking paper. Bake in oven 160°C for about 40 minutes or until firm; cool on trays.
3.To make royal icing, beat egg whites in a large bowl on low speed with an electric mixer until foamy. Gradually beat in sifted icing sugar, about a heaped tablespoonful at a time, until icing is thick and spreadable; stir in lemon juice. Cover icing with plastic wrap, pressing plastic down firmly onto the surface of the icing to prevent it from drying out during use.
4.Working with one gingerbread piece at a time, spread with a generous layer of royal icing. Position sweets and licorice firmly in icing. Stand about an hour for icing to set.
5.Assemble house on board, using icing to hold walls together. Place tumblers inside house, at each corner, to help support walls while icing sets.
6.Attach roof panels to walls with icing. Use tall tumblers under the eaves to support the roof until set. Place a row of sweets or licorice strip along ridge of roof.
7.Spread remaining icing on board, decorate with more sweets and licorice for grass, fence and pathway.

A gingerbread house that’s almost too pretty to eat, but try telling the kids that!


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