The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25839/mums-christmas-in-paris

LifestyleFOOD.com.au

A French take on the classic gingerbread house by Noel from The Great Australian Bake Off.

Ingredients

  • Gingerbread Ingredients

  • 750g plain flour

  • 1 teaspoon baking powder

  • 4 teaspoons ground ginger

  • 2 teaspoons cinnamon

  • ½ teaspoon allspice

  • 225g salted butter

  • 115g soft brown sugar

  • 350g golden syrup

  • ½ tsp table salt

  • Chocolate creams

  • 250g salted butter

  • 250g caster sugar

  • 2 large eggs

  • 60g cocoa powder

  • 250g SR flour

  • 230g plain flour

  • 1 teaspoon vanilla essence

  • Shortbread

  • 225g salted butter

  • 112g caster sugar

  • 337g plain flour

  • 1 tablespoon cornflour

  • Cream filling

  • 112g salted butter

  • 345g icing sugar mixture

  • 1 tablespoon milk

  • 1 teaspoon vanilla essence

  • Royal Icing

  • 3 egg whites

  • 450 g. pure icing

  • 2 tsp. lemon juice

Method

  • 1.

    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.

  • 2.

    For the chocolate creams, beat butter, vanilla and sugar. Add eggs and beat. Fold in sifted dry ingredients. Bake in moderate oven 170°C.

  • 3.

    For the shortbread, cream butter and sugar until white and fluffy. Fold in flours and mix well. Bake in slow oven.

  • 4.

    For the cream filling, blend all ingredients.

  • 5.

    For the royal icing, beat whites, add the icing sugar then the juice. Beat to desired thickness.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 394kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 58g
  • Sugar 23g
  • Sodium 203mg

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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Notes

This recipe has not been edited or tested by the Bake Off Food Department

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