Mug Gingerbread Houses

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STORY & PHOTOS KELSEY CORCORAN

Using the gingerbread man recipe shown above make a batch of gingerbread batter and roll into a large thin disc.

Cut out the sides of the house at 2 X 1 and a quarter inches by 1 and a half inches

Cut out the Roof 2 X 2 and a quarter inch by 1 and a half inches

Cut out the front and back 2 X 2 and a quarter inch and cut out a triangle for the roof. In the centre cut out a door the width of the side of your mug.

Put on baking paper and bake for 10 minutes Let cool.

Put icing into a piping bag and assemble your house.

Decorate the roof and front of your house.

Add to the side of your mug and enjoy with hot chocolate

A gingerbread house for the Edge of your Mug

Ginger Bread Recipe

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STORY & PHOTOS KELSEY CORCORAN

Ingredients: 100g Softened butter, 100g dark brown sugar, 50g golden syrup, 1 large egg, 250g self-raising flour, 2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon mixed spice, 1/2 teaspoon baking powder, 1/4 teaspoon salt.

  • Start by preheating the oven to 160 C fan forced.
  • Line two baking trays with non-stick baking paper.
  • Add the butter and sugar into a large mixing bowl. Whisk until light and fluffy using an electric hand held whisk. Add golden syrup and 1 egg and whisk again.
  • Add all remaining ingredients and whisk again.
  • Lightly knead dough and wrap in cling wrap.
  • Let dough chill in the fridge for one hour or until firm.
  • Sprinkle bench with flour and roll the dough into a flat disc.
  • Using your desired cookie cutter shape, cut out your gingerbread men shapes.
  • Place gingerbread men on baking trays prepared earlier 1 cm apart and bake for 15 minutes.
  • Leave to cool before decorating.
  • Decorate with icing pens.