Name: Halloween Haunted Gingerbread House
Prep time: 48 h
Cook time: 15 min
Yield: 40
Ingredients: 250g butter, at room temperature; 1 cup (200g) firmly packed Chelsea Soft Brown Sugar; 1 cup (250ml) Chelsea Treacle; 2 egg yolks; 5 cups (750g) plain flour; 2 tablespoons ground ginger; 2 teaspoons mixed spice; 2 teaspoons bicarbonate of soda; Plain flour, to dust; Royal Icing; 2 egg whites; 2 teaspoons lemon juice; 2 cups Chelsea Pure Decorating Icing Sugar; Food colouring; Tubes coloured Writing Icing, from supermarket

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Halloween Haunted Gingerbread House

Preparation

48 hours

Bake

15 mins

Difficulty

Moderate

Servings

Hours of fun for kids making this Halloween Haunted Gingerbread House. Ghosts live here, beware!

Occasion - Halloween

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Ingredients
Method

Ingredients

250g butter, at room temperature
1 cup (200g) firmly packed Chelsea Soft Brown Sugar
1 cup (250ml) Chelsea Treacle
2 egg yolks
5 cups (750g) plain flour
2 tablespoons ground ginger
2 teaspoons mixed spice
2 teaspoons bicarbonate of soda
Plain flour, to dust

Royal Icing

2 egg whites
2 teaspoons lemon juice
2 cups Chelsea Pure Decorating Icing Sugar
Food colouring
Tubes coloured Writing Icing, from supermarket

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Pure Decorating Icing Sugar

Ideal for decorating, royal...

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Treacle

Like Golden Syrup, Treacle...

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Reviews

1

What did you think of this recipe?

Zaria

sooo yum but takes awhile

Method

Please note this recipe takes 2-3 days to complete.

Preheat oven to 180°C conventional (160°C fan forced). Line 4 oven trays with baking paper.

Use an electric beater to beat the butter and Chelsea Brown Sugar in a bowl until pale and creamy. Add Chelsea Treacle and egg yolks and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.

Roll dough between two sheets of baking paper to 5mm thickness on oven trays. Refrigerate for 30 minutes. Cut shapes for house using patterns, re-rolling dough if necessary. Cut door from front panel and place 5cm apart on one of the baking trays.

Remove the top layer of baking paper.

Bake gingerbread door for 8 minutes and larger panels for 10 - 15 minutes or until lightly browned. Allow to cool on oven trays.

Click HERE for Stencil Guide

Icing : Lightly beat the egg whites. Add the lemon juice and sifted Chelsea Pure Decorating Icing Sugar and beat until glossy and stiff. Keep covered with a damp cloth while working to prevent icing from hardening.

To assemble: Pipe windows and door onto gingerbread pieces.

Assemble the house on the base, using the icing to attach the sides and roof. Hold pieces together for a few minutes until dry. Use remaining icing to attach sweets onto the house.