Make a snow-globe inspired gingerbread village to use as festive décor, give as a gift or simply for the kids to enjoy..
 

 

Snow-globe gingerbread village and Sweet n Spicy Gingerbread

DIFFICULTY:
easy
TIME:
two hours plus four hours of drying time


You will need
Gingerbread Recipe

  • rolling pin
  • sharp knife
  • ruler
  • glass jars

 


 
Royal Icing Recipe

  • nr 1 piping nozzle
  • sugar
  • small sieve
  • icing sugar

 

Measure the glass jars. Use the height and width to calculate the maximum size of the biscuit houses.

 

Glass candy jars (from R199,95) from Kitchen Republic.

Roll out the dough on a lightly floured surface. Use a sharp knife and ruler to cut out the houses, and use the ruler to ensure that the biscuits aren’t too big to fit in the jars. Bake until just starting to brown around the edges.

Prepare the royal icing. The consistency should be stiff, but it should still flow just a little so the icing will ‘melt’ together when piped. Spoon into a small piping bag with a nr 1 nozzle and pipe house decorations onto the biscuits. Leave to set for at least four hours.

Pour sugar into the base of the jars. Arrange the gingerbread biscuits in the jars, pressing them lightly into the sugar. Use a small sieve to dust the houses liberally with icing sugar.

 
Add extra depth of flavour to traditional gingerbread biscuits with Huletts.
 

 

Sweet n Spicy Gingerbread

Makes:
20 - 30 biscuits, depending on size
Preparation time:
1 hour, plus cooling time
Baking time:
8 - 12 minutes
Oven temperature:
200°C

Ingredients:
  • 125 g butter
  • 100 g Huletts SunSweet
  • Brown Sugar
  • 130 g Huletts Golden Syrup
  • 20 g blackstrap molasses
  • 300 g cake flour
  • 5 ml bicarbonate of soda
  • 5 - 10 ml ground ginger
  • 2,5 ml mixed spice
Royal Icing
Lightly whisk one large egg white until foamy. Add about 300 g sifted Huletts Icing Sugar and beat until thick and white. Add a little more icing sugar or water depending on the desired consistency.

Method

  1. Melt the butter, Huletts Sunsweet Brown Sugar, Huletts Golden Syrup and molasses together in a small saucepan.
  2. Sift the remaining ingredients together and make a well in the centre. Pour the melted butter mixture into the well and stir with a wooden spoon, slowly incorporating the dry ingredients until well combined.
  3. Using your hands, knead the dough for about one minute.
  4. Divide the dough into pieces and roll out on a lightly floured work surface. Using a sharp knife cut out the house shapes. Place them on a greased baking tray and bake in a preheated oven for 8 - 12 minutes, depending on the size of the biscuits. Remove when the edges turn dark brown and the centre is firm. Leave to cool on the baking tray.
 

by Tani Kirsten
photos ED O'Riley