The Christmas edition of The Co-operative Food magazine is out now in selected stores nationwide. To view the magazine – http://magazine.co-
It includes festive recipe ideas, including a gingerbread house recipe below.
The Co-operative Gingerbread House
Takes: About 1 hour to make + 30 minutes to bake + time to build
400g plain flour
3 tsp ground ginger
3 tsp mixed spice
3 tsp bicarbonate of soda
125g unsalted butter
150g light soft brown sugar
2.5 tbsp black treacle
2 medium free range eggs
Zest of 1 orange
To decorate: boiled sweets, 500g royal icing, white chocolate buttons, jelly tots etc
Structure template attached.
1. Preheat the oven to 190˚c/fan 170˚c/Gas5. Cut 4 sheets of greaseproof paper and use to line baking trays. Put the flour, spices and bicarbonate of soda into a bowl and mix. Cut the butter into small pieces and rub into the flour so that mixture looks like breadcrumbs.
2. In a separate bowl, mix together the sugar, black treacle, eggs and orange zest. Stir into the flour until the mixture is a big ball. You may need to add extra flour if the mixture is too wet. Roll out the dough on a floured surface to the thickness of a £1 coin.
3. Using the template on page 45, cut out: 2 x walls, 2 x house front/back and 2 roof sections. Cut out the windows from the 4 sides and a door from the front. Use the rest of the dough to make candy canes, gingerbread men and Christmas trees. Place in the lined baking trays.
4. Sprinkle half a crushed boiled sweet inside each window to make the panes. Bake for 10-15 minutes then place on a wire rack to cool. Make up the royal icing according to the pack instructions and use to stick sweets around the windows and chocolate buttons over the roof to look like tiles.
5. Generously spread the icing over a tray. Use some more to stick the front and the side of the house together.
6. Repeat with the back and the other side of the house.
7. Use more icing to stick on the roof. You will need to hold it in place for about 5-10 minutes until the icing is set.