Mini gingerbread house

Mini gingerbread house
1 Item
1H 12M



1.Preheat oven to moderate, 180ºC (160ºC fan forced). Line 2 baking trays with baking paper.
2.Roll out dough on a lightly floured surface until 0.5cm thick. Cut 4 x 10cm squares and 1 x 14cm square from dough. Arrange on trays. Bake 10-12 minutes. Allow to cool on trays.
3.Meanwhile, prepare icing by beating egg-white with a wooden spoon until frothy. Add icing sugar, one spoonful at a time, beating well after each addition. When icing reaches a piping consistency, mix in lemon juice.
4.Cut a door from one, 10cm square. Assemble walls of house on cake board by sticking two walls together, and supporting with a can until firm. Stick on remaining walls to make a square. Allow to set. Secure roof and set aside for about 1 hour.
5.Use icing to secure Crunchie and Violet Crumble bars to form a roof and remaining lollies to decorate house and surrounds. Wrap in cellophane and ribbon to present.

Use any scraps of pastry to make trees, people or other decorations and bake with walls. Candy canes and lollipops also make good decorations.


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