Gingerbread Cottages

Course : Cakes
Serves: 1
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50 grams butter
100 grams light soft brown sugar
4 tablespoons golden syrup
2 tablespoons black treacle
350 grams plain flour
1 tablespoon ground ginger
1 tablespoon bicarbonate of soda
2 large eggs -- separated
450 grams icing sugar -- sieved
4 medium thin cake boards 15 cm square

Preparation / Directions:

Pre-heat oven t0 190c/375f/Gas 5. 1 Make the templates for the cottages from card - roof: 10cm x 8cm, side and end walls: 8cm x 6cm. 2 Line two baking trays with non-stick baking paper. In a small pan, gently melt together the butter, sugar, syrup and treacle. Sift together the flour, ginger andbicarbonate of soda in a large bowl, and gradually add the egg yolks and syrup mixture. Mix together to a soft dough and knead until smooth. 3 Divide the dough into four. Wrap three quarters in clingfilm while the remaining quarter is rolled out and shaped. 4 Roll out the gingerbread quarter to 3mm/1/8" thickness, and using templates cut out two roofs, two side walls and two end walls. Re-roll as necessary. 5 Place the shapes on a baking tray and repeat with the remaining dough. Bake for 8-10 minutes until lightly browned and cool.


Nutritional Information:

2259 Calories (kcal); 50g Total Fat; (19% calories from fat); 12g Protein; 453g Carbohydrate; 483mg Cholesterol; 530mg Sodium

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