Gingerbread birdhouses

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Ingredients

  • For the gingerbread:

  • 900g flour, plus extra for dusting
  • 2 tsp baking powder
  • 4 tsp allspice
  • 112g unsalted butter, room temperature
  • 56g shortening
  • 450g brown sugar
  • 112g cream cheese, room temperature
  • 2 eggs
  • 1 package clear-coloured boiled sweets

  • For the royal icing:

  • 8 tbsp meringue powder
  • 1kg icing sugar
  • 8 to 10 tbsp water

Use imperial measurements

Method

How to make Gingerbread birdhouses

1) Preheat the oven to 180C/Gas 4. In a small mixing bowl, whisk the flour, baking powder and allspice. In a large mixing bowl, cream the butter, shortening and sugar with a hand mixer.

2) Add the cream cheese and the mix until smooth and creamy. Add the eggs 1 at a time and blend until fluffy. Slowly add the flour and mix until the dough is combined.

3) Turn out onto floured board and knead until the dough is smooth. Divide the dough into thirds and roll out. Cut out shapes with a sharp knife or dough cutter and transfer to a greased parchment lined baking sheet. Crush the boiled sweets in a bag and spoon into the cutouts.

4) Bake in the oven for 18 to 20 minutes or until edges are slightly browned and the sweets are thoroughly melted. Leave to cool on the baking sheet. Assemble and decorate the birdhouses with royal icing.

For the royal icing:
1) In a large mixing bowl, combine the meringue powder and sugar. Gradually whisk in 1 tbsp of water at a time until the icing has a creamy texture.

2) Use the icing as a glue to assemble the houses, as desired.

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