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Bake your own delicious gingerbread house and gingerbread biscuits from scratch, with our baking kit featuring an exclusive recipe by Michel Roux OBE. Includes all the dry ingredients to make the gingerbread, templates to cut the house pieces from, icing mix, piping bag and candy to decorate.
1. Heat the oven to 190°C / fan 170°C / gas mark 6. Melt the butter and sugar (bag 1) then leave to cool.
2. Mix the flour, spices and bicarbonate of soda (bag 2) with the butter mixture. Add water, a tablespoon at a time, whilst kneading until the dough holds itself together.
3. Roll out the dough between the A3 baking papers slightly thicker than a pound coin.
4. Use templates to cut two of each shape and use the spare for gingerbread people / biscuits.
5. Unwrap the fruit drops (bag 3) and place into the empty bag provided. Crush with a rolling pin into small pieces. Place your dough shapes onto the A4 baking paper and transfer to a baking tray. Cut a window in each rectangle. Fill the windows with the crushed sweets.
6. Bake each batch for 12-14 minutes or until golden. Cool on the baking tray for 10 minutes then transfer to a wire rack.
7. Sift the icing sugar (bag 4) into a bowl. Whisk the egg white until frothy and add little by little until you have a very thick, but still flowing icing. Place the icing into the piping bag provided.
8. Pipe the icing generously along the wall edges, and piece together.
9. Once the house has set use the leftover icing to pipe designs and stick your sweets (bags 5, 6, 7 & 8) to your gingerbread house.
10. See the recipe card inside for more detailed instructions. Don’t be afraid to experiment with your decorations and have lots of festive fun!
Plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), icing sugar (sugar), dark brown sugar: (sugar, cane molasses), sugar, colours: beetroot red, mixed carotenes, anthocyanins, titanium dioxide, plain caramel, curcumin, copper complexes of chlorophyllins; glazing agents: shellac, gum arabic, carnauba wax, beeswax; orange flavouring, fruit drops (glucose syrup, sugar, acid: lactic acid; acidity regulator: sodium lactate; flavours, natural colours: E141, E161c, E161b, E163), ground ginger, bicarbonate of soda, mixed spice (coriander, cassia, ginger, nutmeg, fennel, cloves, cardamom). Milk chocolate beans, milk chocolate (50%)(sugar, cocoa butter, skimmed milk powder, cocoa mass, whole milk powder, whey powder [milk], butteroil [milk], emulsifier: soya lecithin; flavouring) Sugar Pearls (sugar, rice flour, vegetable fat, cocoa powder, spirulina extract, natural colours (E171 titanium dioxide, E100 Turmeric, E160 carotenes, E160c paprika)
Allergens: for allergens, see ingredients in bold.
Made in a factory that handles milk, wheat, soya and nuts.
Nutritional Information (per 100g as sold): Energy 1563kJ / 368kcal, Fat 1.6g (of which saturates 0.7g), Carbohydrates 83g (of which sugars 48g), Protein 5.1g, Salt 0.62g
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This delicious Gingerbread Mug Mix includes three individual Mug Mixes. Each one creates a delicious gingerbread-style cake that will warm your heart and your belly this festive period! Our mix contains quality ingredients in the correct amounts. All you need to do is add a bit of butter, milk and it bakes in the microwave in 60 seconds.
Contains 3 x separately packed 57g portions
Ingredients: Self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin), dark brown sugar (sugar, cane molasses), ginger (1%), cassia cinnamon, mixed spice (coriander, cassia, ginger, nutmeg, fennel, cloves), salt (salt, anti-caking agent: sodium ferrocyanide).
Allergens: for allergens, see ingredients in bold.
Made in a factory that handles milk, wheat, soya and nuts.
Nutritional Information (per 100g as sold): Energy 1526kJ / 359kcal, Fat 0.76g (of which saturates 0.0g), Carbohydrates 82g (of which sugars 46.7g), Protein 4.8g, Salt 0.24g
