- 250g butter, softened
- 2/3 cup soft brown sugar
- 1/2 cup date honey (dhibs)
2 eggs, beaten
- 4 cups flour
- 1/2 cup self raising flour
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp bicarbonate of soda
- 15-20 clear boiled sweets (lollies), crushed with a mortar and pestle into coarse powder.
- Prepare your template (sample alongside)
- Preheat oven to 180 C.
- Cream the butter, sugar and golden syrup with an electric beater. When light and fluffy, add the eggs gradually.
- Switch to a wooden spoon, and add all dry ingredients, sifted together. As dough firms up, remove from bowl and knead a little on a floured surface.
- Divide the mix into four, and wrap 3 pieces in plastic wrap and refrigerate.
- Place the remaining piece between two pieces of baking paper and roll to 1/2 cm thickness. Remove top piece and cut to size of template pattern. Remove excess and place with other pieces in the refrigerator. If desired, imprint with a design (fondant or cookie cutters work well – I have used an 8-petal flower ), and cut holes all the way through for the ‘windows’.
- Bake for 10 minutes on a lined baking tray. While you are waiting, prepare your second piece.
- When 10 minutes is up, remove the piece and quickly yet carefully fill the holes with a thick layer of powdered lollies, taking care to get into all corners, but not onto the surface of the gingerbread as it quickly melts and sticks. Put back in the oven for 2 minutes, or until lollies have melted. Don’t burn the gingerbread!
- Repeat until all pieces of the template are complete. Set aside to harden for at least one day. Cover with a cloth once cool.
- 1 1/2 cups icing sugar 1/2 tsp coffee essence
- 1/2 tsp cinnamon
- 1-2 tbsp boiling water
(You could just buy a squeezie tube of writing icing if you prefer using that to the above.)
- Combine icing ingredients, starting with 1 tablespoon of water, and increasing little by little if it is too dense to stir. You are aiming for a very thick paste.
- Use a piping bag to attach sides to each other. Tie a string around the standing house/lamp until dry. Use a knife in a cup of boiling water to smooth over rough finishing and tidy up.
- When dry, make another batch of icing, or add a little boiling water to reserved mix, and paint thin layers in areas you wish to adorn. Press in decorations before it dries.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com