This whimsical little house is made using our mascarpone gingerbread cookie mix. It's made with our freshly milled flour, full of ginger and cinnamon spice and delightfully rich and a little tangy thanks to the mascarpone. It's simple enough to get the kids involved but fun enough for anyone to make!
- makes one 15cm tall gingerbread house and lots of extra cookies -
- Heat oven to 170C.
- Follow directions included included in flour mix package to make gingerbread dough and roll out with a dusting of flour to 5mm thick.
- Use this template to cut two triangles, two rectangles (one slightly larger than the other) and a square from the dough. Cut the rest into cookies.
- Place all the pieces very carefully onto a baking tray lined with baking paper, trying not to distort the house shapes too much.
- Bake for around 12-14 minutes until the edges have browned slightly. Allow to cool for a few minutes on the tray.
- Very carefully transfer from baking tray to cooling rack, taking great care not to break the pieces as they are very fragile while hot. Allow to cool completely.
- Once pieces have cooled completely, melt chocolate in a bowl over a small pot of simmering water, taking care that the bottom of the bowl does not touch the water. Remove from heat as soon as the chocolate has melted.
- Using a spoon, spread a layer of chocolate over one of the rectangle pieces and layer slivered almonds across the whole surface to create a tile effect. Repeat for the other rectangle.
- Transfer remaining chocolate to a zip lock bag and cut a tiny hole off one corner to form a piping bag - make the hole as small as you can, as you can always enlarge it!
- Pipe doors, windows and simple patterns onto the two triangle pieces.
- Place house pieces into fridge to set the chocolate.
- Once the chocolate has completely set on the house pieces, you can begin assembling the house. Begin by placing the square piece of gingerbread on a stable surface.
- Pipe a line of chocolate along the base of one of the triangles and stick it onto the square gingerbread piece approximately one centimetre in from one of the edges. Prop it against a small jar while you get the next piece ready.
- Pipe chocolate along the base of the other triangle and place it on the square opposite the first triangle.
- Pipe chocolate down the long edges of the triangles and along the base of the square between the triangles and stick the rectangles onto either side.
- Pipe a little extra chocolate along the ridge line and cover with extra slivered almonds.
- Allow to set and admire your handiwork!