A French take on the classic gingerbread house by Noel from The Great Australian Bake Off.
For the gingerbread, sift dry ingredients into a bowl. In a saucepan melt golden syrup, butter, sugar and salt. Add to dry ingredients and mix until smooth. Roll and cut to desired shapes. Bake in oven at 180°C.
For the chocolate creams, beat butter, vanilla and sugar. Add eggs and beat. Fold in sifted dry ingredients. Bake in moderate oven 170°C.
For the shortbread, cream butter and sugar until white and fluffy. Fold in flours and mix well. Bake in slow oven.
For the cream filling, blend all ingredients.
For the royal icing, beat whites, add the icing sugar then the juice. Beat to desired thickness.
Nutritional analysis per serving (46 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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