I’ve always wanted to make a gingerbread house… I just never got round to it. This year I was determined to do it. And I mean properly do it so that included measuring out all the templates and relying on simple maths to create a construction that would actually hold itself up. It was actually a very pleasant experience and a really nice and relaxing way to spend a weekend. I was home for the weekend with access to a KitchenAid and I really didn’t want to waste that opportunity so I pottered about on Saturday evening preparing my gingerbread ready for construction and decoration the next day. The whole process sort of humoured my (very talented) parents as they have almost finished a huge redesign and construction project of our family home, except their templates were drawn to scale and designed on CAD software. My 30cm ruler and plain paper wasn’t quite on their level but I felt like they enjoyed watching me do it anyway.
The chocolate gingerbread I used to make the house actually tasted so nice, surprising as gingerbread really isn’t my favourite type of biscuit (quick research in uni showed that no one under the age of 50 is really a fan of the stuff). However, this particular recipe was mild and sweet. It didn’t have any of that spice or heat from traditional gingerbread and the chocolate really balanced it out. In fact it was so mild that I’m pretty sure you could convince a small child that they were eating a plain chocolate biscuit. The tablespoon or so of ground ginger gives the smallest hint of warmth and the lack of treacle keeps the biscuit buttery and light.