Factor in two days when making the gingerbread dough as it needs to chill overnight. To get ahead though, the dough can be made up to two weeks in advance and kept in the fridge, just remember to take it out of the fridge half an hour or so before rolling out!
FOR THE DOUGH | |
250g | unsalted butter |
75g | golden syrup |
215g | light brown sugar |
75g | black treacle |
2 ½ tsp | ground cinnamon |
2 ½ | ground ginger |
1 tsp | ground cloves |
½ tsp | salt |
1 Âĵ tsp | bicarbonate of soda |
575g | plain flour |
FOR THE ROYAL ICING | |
1kg | icing sugar |
130g | egg whites |
30g | lemon juice |
5g | glycerine (if you canât find it you can leave it out - it just keeps the icing nice and soft!) |
35.5cmx25.5cm rectangular cake board, for building the house on | |
mixture of colourful sweets and sprinkles, for decorating | |
gingerbread house template |
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