Cadbury Dairy Milk Christmas Chocolate House Kit 840g

Product Information

Beat in the melted chocolate and golden syrup. Mix in the eggs until well combined and sift in the flour and cocoa. Mix until it forms a cohesive dough. Chill for 45 minutes. Gingerbread house building is an exciting activity, and it can be all too tempting to rip open the box and get to building straight away.

As we found with John Lewis' pre-made icing, the icing in this kit was runny and didn't hold the pieces together very securely. Piping icing is great fun with this kit. Along with the piping bag there are a few different nozzles included so you can mix up the shape of the icing as you decorate. Cadbury has released tasty holiday products before, so we’re excited to try our hand at putting together and eating a chocolate gingerbread house. Plus, the Queen of England loves Cadbury bars. I’m ready to start decorating! Where do I buy a kit?

Freezing Gingerbread Cookies

The gingerbread houses we found easiest to build were those that came with a base piece included. These often have holes baked into them, which the wall pieces of your house should slot into neatly. Gingerbread houses are a classic Christmas tradition. My Chocolate Gingerbread House starts with Chocolate Springerle Cookie dough.

Preheat the oven to 190°C, fan 170°C, gas 5. Use a Christmas tree cutter to cut biscuits out of the excess dough – you only need 4 for the house but there'll be enough dough to make at least 30 trees altogether. Put the trees on a separate baking sheet to the house pieces; chill for 30 minutes. Bake the house pieces, in batches, for about 18-20 minutes. Bake the tree biscuits for 10 minutes. Roof- using white chocolate line roof peak with pink smarties, line edging of roof with rainbow Mike and Ike's. Sieve the confectioners' sugar. In a heavy-based saucepan heat the butter, unsweetened cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.Bake the large gingerbread pieces for 15 minutes, then pop 2–3 red boiled sweets into each square window pane and 1 yellow boiled sweet into each round window and return to the oven. Bake for a further 3–5 minutes, or until the gingerbread is firm and golden and the sweets have melted and filled the panes, but are not bubbling. Remove from the oven and leave on the baking sheets until cold. If the gingerbread has spread during baking, either trim around the pieces with a sharp knife while still hot or allow to cool completely, then gently shave the uneven edges with a fine grater. Once the gingerbread has cooled, transfer the pieces to a lightly floured work surface and cut out the gingerbread pieces using the templates, re-rolling the trimmings as necessary. Line the baking sheets with baking paper and carefully transfer the cut pieces of gingerbread onto them. Keep all the small pieces together on one tray. Use the base layer of baking paper to lift the house shapes onto 2 large flat baking trays – ensure there is at least 3cm between the pieces. Chill for at least 30 minutes.