Orange Chocolate Gingerbread House
Written by Hannah Danson•
Posted on December 23 2020
Have you ever made a Gingerbread House? Using our Chocolate and Love Orange it's the perfect treat to add that extra Christmas flair, plus you get to eat it! It’s a beautiful decoration and a yummy treat - perfect for Christmas Day!
704g white whole wheat flour
2 tsp Cornstarch
1 tsp Baking powder
1 tbsp Ground ginger
1 tsp Salt
224g Unsalted butter or coconut oil, melted and cooled slightly
4 large egg, room temperature
2 tbsp Sugar
600g Castor sugar
4 Egg whites
2 bars of 80g Orange Chocolate and Love
100g Jelly tots
For the gingerbread
For Icing and Decorating
To prepare the cookie dough, mix together the flour, cornstarch, baking powder, ginger, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and sugar. Add in the flour mixture, stirring just until incorporated.
Preheat the oven to 165°C, and line three baking trays with silicone baking paper.
On a counter sprinkle flour (so the dough doesn’t stick) and roll a quarter of your dough. Sprinkle more flour on top of the dough so it doesn’t stick to the rolling pin. Roll it out until about 1cm thick. Place your cut out house template on top of the dough and use a knife to cut it out. Peel the unused dough away. Transfer your house structure (using a spatula so it doesn’t stretch or break) onto the prepared baking sheets. Reroll the unused dough, and repeat until you have all 6 pieces of your house. With the remaining dough use cookie cutters to make your gingerbread man and woman and all the other decorations to go around your gingerbread house.
Bake the cut out cookie dough at 160°C for 10 - 15 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
To prepare the icing, whisk egg whites and mix in castor sugar until it becomes a thick consistency. Spoon into a zip-topped bag, and snip off the corner.
Now is the fun part! Use the icing sugar to glue your house together. Start with the front and the 2 sides and then back of the house. Once the icing is dried (about 15 mins) glue the roof on with icing sugar.
To prepare the chocolate icing, create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and put the chopped pieces of chocolate into the bowl. Keep the pot over low heat and stir until silky smooth. Add icing sugar to thicken the chocolate. Allow to cool then spoon it into a zip-topped bag, and snip off the corner.
Now start adding chocolate and icing sugar to decorate your house. Use our gingerbread house for inspiration.
Take photos as a keepsake and then enjoy your yummy Christmas creation!