Soft Brown Sugar
This popular sugar is used...
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Biscuits
Halloween Haunted Gingerbread House
48 hours
15 mins
Moderate
40
Hours of fun for kids making this Halloween Haunted Gingerbread House. Ghosts live here, beware!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 250g butter, at room temperature
- 1 cup (200g) firmly packed Chelsea Soft Brown Sugar
- 1 cup (250ml) Chelsea Treacle
- 2 egg yolks
- 5 cups (750g) plain flour
- 2 tablespoons ground ginger
- 2 teaspoons mixed spice
- 2 teaspoons bicarbonate of soda
- Plain flour, to dust
Royal Icing
- 2 egg whites
- 2 teaspoons lemon juice
- 2 cups Chelsea Pure Decorating Icing Sugar
- Food colouring
- Tubes coloured Writing Icing, from supermarket
Chelsea Products in Recipe
Treacle
Like Golden Syrup, Treacle...
Reviews
1
What did you think of this recipe?
Zaria
sooo yum but takes awhile
4
Method
Please note this recipe takes 2-3 days to complete.
Preheat oven to 180°C conventional (160°C fan forced). Line 4 oven trays with baking paper.
Use an electric beater to beat the butter and Chelsea Brown Sugar in a bowl until pale and creamy. Add Chelsea Treacle and egg yolks and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.
Roll dough between two sheets of baking paper to 5mm thickness on oven trays. Refrigerate for 30 minutes. Cut shapes for house using patterns, re-rolling dough if necessary. Cut door from front panel and place 5cm apart on one of the baking trays.
Remove the top layer of baking paper.
Bake gingerbread door for 8 minutes and larger panels for 10 - 15 minutes or until lightly browned. Allow to cool on oven trays.
Click HERE for Stencil Guide
Icing : Lightly beat the egg whites. Add the lemon juice and sifted Chelsea Pure Decorating Icing Sugar and beat until glossy and stiff. Keep covered with a damp cloth while working to prevent icing from hardening.
To assemble: Pipe windows and door onto gingerbread pieces.
Assemble the house on the base, using the icing to attach the sides and roof. Hold pieces together for a few minutes until dry. Use remaining icing to attach sweets onto the house.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Treacle
Like Golden Syrup, Treacle...
Reviews
1
What did you think of this recipe?
Zaria
sooo yum but takes awhile
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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