Gingerbread birdhouses

  • Preparation Time45 mins
  • Cooking Time20 mins
  • Serves5
  • DifficultyMedium

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
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.

Other recipes with cheese

Other recipes with egg

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+