Snow Globe Gingerbread Houses
It was all that cuteness that inspired the idea for my gingerbread house this year, or rather gingerbread houses. Instead of one large gingerbread house, I made a few smaller ones, small enough to fit inside jars.
I love how pretty they look all grouped together, I think they'll make the perfect centre piece for this years Christmas day table.
I haven't included a template for the ginger bread houses as it really depends on the size of the jars you use. Just be sure to make your templates smaller than the jar opening to leave room for expanding while baking.
For the Gingerbread-
100 grams butter (chopped) 1 cup firmly packed dark brown sugar 1 cup golden syrup 2 eggs (lightly beaten) 4 cups sifted plain flour (4 - 4 1/2 cups as needed) 1 cup sifted self raising flour 3 tablespoons ground ginger 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon bicarb (baking) soda
To make the gingerbread- add the butter, brown sugar and golden syrup into a small saucepan.
Stir over a low heat until all melted together and smooth. Once cool add sugar mixture and eggs into a large bowl.
Add the flours, ginger, cinnamon, cloves and baking soda to the wet ingredients.Mix all together until well combined. If mixture is too wet add up to another 1/2 cup of plain flour as needed.
Give the dough a light knead and divide it into quarters. Flatten each portion of dough into a disk and wrap in cling-wrap. Chill the disks of dough in the fridge for at least one hour before rolling out. (I made my dough the night before and used it the next morning)
Preheat the oven to 180 degrees c.
Roll the dough between 2 sheets of baking paper. Working with one dough portion at a time roll out to 5mm thick.
Lay the template onto the rolled out dough and cut out using a knife. Cut out two of each template, re-rolling the dough when needed.
Repeat with all the pieces and allow to cool completely on cooling racks.
For the Royal Icing 300 grams icing sugar 3 tablespoons meringue powder 4-5 tablespoons water (approximately)
To make the Royal Icing- Beat the icing sugar, meringue powder and water with an electric mixer. Using the paddle attachment, mix for about 7 minutes on low speed until the icing is smooth. If the icing is a bit too thick add a little more water one teaspoon at a time. If it is too thin add a bit more icing sugar one tablespoon at a time, beat again until smooth.
To pipe on the details onto the walls of the house I used a fine tipped squeezy bottle filled with royal icing. For the larger details on the roof I used a squeezy bottle but trimmed the end to give a larger opening.
Pipe royal icing along the top edges of the walls, front and back of the gingerbread house.
Press on one half of the roof and hold until stable, it wont take too long. Repeat with the other side of the roof. Allow all of the royal icing to set.
Pipe a decorative line along each edge to hide the joins in the gingerbread.
Fill the base with coconut and top with the jar.