Although there were comments on the Tesco site stating that the dough was too dry to roll out I found it to be perfect and didn't need to use all the liquid to make it to the right consistency. I'm not sure if it makes a difference if you roll it out when the dough is still warm, which I did and found it very easy to roll.
The recipe for the gingerbread is as follows :
For the stained glass windows I used crushed pear drops and spooned them into the holes cut for the windows.
- Melt the butter, sugar, syrup & treacle in a pan over a low heat
- Sieve the dry ingredients together
- Add the liquid to the dry ingredients and mix well until a dough forms - I used my Kitchen Aid and poured it in slowly as it was mixing, and found that I didn't need to use all the liquid (I think my spoons of syrup were very large!)
- Roll the dough out to approx 5mm thick and cut the walls & roof out using the template.
- Cut out the windows and fill with the crushed sweets.
- Bake in a 200 degree (C) oven for approx 8 minutes
- Leave on the baking sheet until the windows have set & then transfer to a wire rack until cooled completely.
- Assemble the walls & roof using the royal icing sugar made up as per directions on the pack.
- Decorate with sweets however you want.
For a special effect I cut a hole approx 2" square in the board (strong cardboard covered with foil), when the house is assembled on the board you can light a tealight candle and position the hole in the board over it.
- roll the dough directly onto the baking sheet as the pieces go a little out of shape when trying to transfer them to the baking sheet
- Use silicone sheets on your baking trays as the sweets don't stick when they're baked
- Pipe some icing onto the board to hold the house in place
- Make sure you use Royal Icing as it dries really quick.
|Family stockings waiting for Santa to fill|