Mini Chocolate Gingerbread House Recipe
Mini Chocolate Houses Recipe
Ingredients:
125g unsalted butter, softened
½ cup (110g) caster sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups (225g) plain flour, sifted
¼ cup (25g) cocoa, sifted
Topping:
250g dark chocolate
Sea Salt flakes OR Sprinkles of your choosing
Method:
Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2-3 minutes or until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough. Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 160°C. Cut out the mini house pieces using the 3D mini gingerbread house cookie cutter. The one cutter cuts out all the shapes to make one house. Re-roll the dough as necessary. Place on large cookie sheets or trays lined with non stick baking paper and bake for 7 - 10 minutes until just cooked. Allow to cool slightly before transferring to wire racks to cool completely.
Melt chocolate and use this to join the houses together. You can also spread or pipe melted chocolate onto the rooves of the mini houses and sprinkle the tops with sea salt flakes (my fave!) or sprinkles of your choosing. Allow chocolate to set and enjoy.
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