9 7
6 When you are ready to bake the house, preheat the oven to 180˚C/Gas 4.
7 Make paper templates for the walls and roof of your house. Take a large sheet of paper and draw a rectangle measuring 20x11 cm for the roof. Make another paper rectangle measuring 19x10 cm for the front and back walls. For the sides make a 10cm square with a 4cm high triangle on top.
8 Sprinkle more flour on the work surface, and roll out the dough to a thickness of about 3–4 mm. Use your paper templates to cut out 2 roof shapes, 2 big walls and 2 sides. Arrange them on the prepared baking trays. Carefully cut out windows from the walls and sides.
9 Gather up any scraps of dough, knead very lightly to bring together into a ball and roll out again and stamp out any other cookie shapes that you like.
10 Let an adult help you put the trays on the middle shelf of the preheated oven. You will need to bake the gingerbread in batches. Bake for about 10–15 minutes until firm and just starting to brown at the edges.
11 Let an adult remove the gingerbread from the oven and leave to cool completely.
12 Use the royal icing sugar to make icing according to the manufacturer’s instructions. It will need to be thick enough to hold its shape when piped, so add the water gradually until you have the correct consistency. Fill the piping bag with the icing. You will need 2 pairs of hands for the next step!
13 Take one gingerbread side and pipe a line of icing along the bottom and up one side (just up to but not including the gables). Hold it up on a serving tray or platter. Take a big wall and pipe some icing along the bottom and 2 sides. Hold this at a right
GOODIES FOR SANTA
angle to the first, iced side. Pick up the second big wall and pipe some icing along the bottom and 2 sides. Hold this in place opposite the other wall and so that it meets the side at a right angle. Repeat with the remaining side. You may find it easier to position tins or jars inside the house to hold the walls in place until the icing has set firm.
14 Attach the roof - pipe a line of icing down the gables and position one roof panel on either side of the gables. Pipe a line of icing across the top of the roof. Hold the roof in place until the icing feels firm.
15 To decorate the house, pipe royal-icing patterns onto the roof panels and decorate with your choice of sweets. Pipe borders around the windows and doors, as well as along the bottom of the house, and decorate with sweets as you like. F
A FOODIES FEAST OF CHRISTMAS DELIGHTS!
The Marshmallow Snowmen and Gingerbread House goodies are taken from Fun Christmas Crafts to Make and Bake by Annie Rigg and Catherine Woram, published by Ryland Peters & Small.
All your Christmas meats available from our Butchers including our superb award winning beef.
Telephone: 01747 835544 Shaftesbury Rd, Gillingham, SP8 5JG Email:
info@orchardpark.uk.net
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Reader offer Fun Christmas Crafts will be
available to your readers for the special price of £12.99 including postage & packaging (rrp£14.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 7GN.
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