Mini "gingerbread" houses
Keep the children busy and entertained with easy-to-make “gingerbread” houses – good enough to admire and to eat
| Recipe By: | TASTE |
| Serves: | Makes about 10 houses |
| Cook's Tips: | Make a colourful version by adding food colouring to the icing. |
| Prep Time: | 45 minutes |
Ingredients
- 1 free-range egg
- 200 g icing sugar, sifted, plus extra for dusting
- 2 x 200g Tennis biscuits, crushed
- 180 g all butter Palmiers
- edible silver balls
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Cooking Instructions
- Place the egg white in a mixing bowl and add the icing sugar. Mix to form a stiff, smooth paste. Spoon the icing into a piping bag with a fine nozzle attached.
- To make the base of the house, place 1 Tennis biscuit, patterned side up, on a work surface and pipe a line of icing down the edge of the left side of the biscuit, then the right.
- Place 2 more biscuits on the iced lines at 90 degrees to the base to form the walls. Hold the 2 sides of the house in place for 1 minute, or until they’re stable enough to stand on their own.
- Pipe another line of icing onto the top of each wall. This will be the “glue” that secures the ceiling of the house. Place another biscuit onto the house to form the roof and hold it in place until stable.
- Use 2 Tennis biscuits to form a pitched roof, or glue 2 palmiers together at an angle to form a more decorative roof.
- Allow the icing to set for 15 minutes before adding any details such as windows. Decorate with silver balls and dust the house with icing sugar “snow”
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