This DIY gingerbread house kit is fun to make, and is a thoughtful gift from the kitchen, too.
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To make the gingerbread, combine the butter, sugar and golden syrup in small saucepan over medium heat until smooth and well combined. Transfer to a large bowl. Set aside for 10 mins to cool. Stir in egg until well combined.
Add the combined flour, ginger, cinnamon, cloves, cardamom, pepper and bicarbonate of soda to the pan. Stir until well combined. Use clean hands to bring the dough together and shape into a large ball. Cover and place in the fridge for 1 hour to rest.
Meanwhile, make templates by drawing and cutting out one 12cm x 14cm rectangle for the side walls, one 9cm x 16cm rectangle for the roof and one 10cm x 12cm rectangle with a 6cm-long triangle on one end to form a pitched roof for the front and back walls.
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Cut the dough in half. Roll out each portion on a floured surface until 5mm thick. Use the side wall template to cut out 2 side wall pieces. Transfer to lined tray. Repeat with the remaining dough to cut out 2 roof pieces and 2 front and back wall pieces, re-rolling excess dough. Bake, swapping trays halfway through cooking, for 12-15 mins or until light golden. Set aside on the tray to cool completely.
Line a gift box with baking paper. Place the royal icing in a piping bag and tie the end to seal. Arrange royal icing, gingerbread, choc melts, icing sugar, sprinkles and Smarties in the box.
*You’ll need to make 1 quantity of our Royal Icing recipe to add to this kit.
COOK. STORE. SAVE.
Smart swap: We used four seasons pepper here, which is a mix of black, white, green and pink peppercorns. This recipe works just as well with freshly ground black pepper, too.
Clever storage: You can keep this gingerbread for up to 1 week in an airtight container, and you can make and freeze the dough up to 1 month ahead. Wrap and store in an airtight container. Thaw overnight in the fridge before rolling out and cutting into shapes.