Making detailed, intricate Gingerbread Houses has never been easier! The Small Gingerbread House Silicon Mould is perfect for isomalt, gingerbread dough, chocolate, candy and cookies, is freezer safe to -23°C and heat safe up to 230°C.
Finished House Size: The finished house will be approximately 12cm high. This will depend on how much royal icing and decorations you use on the roof.
Wall with front door opening - 7.3cm wide x 11.3cm high
Rear wall - 7.3cm wide x 11.3cm high
Front Door - 2cm wide x 4cm long
Snowman - 2.5cm wide x 3cm high
Boy - 2cm wide x 3.5cm high
Old Lady - 3.5cm wide x 4cm high
Tree 1 - 4.8cm wide x 4.5cm high
Tree 2 - 4.8cm wide x 5cm high
Bird - 2.4cm wide x 2.2cm high
Cat - 3.8cm wide x 2.3cm high
Side Walls (x2) - 8.3cm wide x 7cm high
Roof panels (x2) - 9.4cm wide x 7cm high
Mould 1 - 22cm wide x 16cm high.
Mould 2 - 22cm wide x 16cm high.
Gingerbread Recipe (Makes approximately 2 small houses):
1⁄2 cup sugar
1⁄2 cup molasses
1 1⁄2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1⁄2 cup margarine
1 egg, beaten
3 1⁄2 cups all-purpose flour
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally. Remove from heat; stir in baking soda (it will foam up). Stir in margarine till melted. With a fork, stir in egg, then flour. On a floured surface, knead dough till mixed.
Divide dough in half, wrap half with plastic wrap; set aside. Roll half the dough, with a rolling pin, approximately 6mm thick. Cut with cutters or push into your silicone mould Bake at 160 degrees celcius for 12 minutes. Cool on a wire rack once baked. Makes about 3 dozen 7.5cm high gingerbread people.