115g plain flour
10g cocoa powder
1tsp baking powder
40g creme fraiche
80g Lindt Dessert Premium Dark Chocolate
Chocolate Creme Filling (optional)
100g raw caster sugar
2 egg yolks
vanilla bean paste
130g Lindt Excellence A Touch of Sea Salt
1. Combine dry ingredients in a mixing bowl
2. Add the creme fraiche and the egg
3. Create a smooth ganache by combining the milk and chocolate together
4. Place a non-stick frying pan over medium heat. Brush with a little butter and place about a tablespoon of batter on the pan to cook
5. When the batter starts to form bubbles on the top, flip it over and cook through
6. Transfer to a plate to cool
7. You can also get a little creative with the pancakes and try using one of our Easter cookie cutters to create fun pancake shapes.
Chocolate Creme Filling
1. Bring the milk and half the sugar to the boil
2. While waiting for the milk and sugar to boil, combine the egg yolks, corn flour, vanilla and remaining sugar
3. Add the egg yolk mixture into hot milk
4. Whisk and return to the heat, cooking until it forms a thick custard
5. Add the chocolate and butter
6. Mix until silky and smooth
7. Cover directly with cling wrap and cool fully
8. Fill the pancakes with the creme, stack them and serve with a little chocolate sauce
Preparation: 1 hour
Cook: 30 minutes
Extra Time: 2 hours
3 1/2 cups self raising flour
1 cup plain flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon whole cloves
1 cup firmly packed brown sugar
185g chopped butter
1/2 cup golden syrup
2 eggs, lightly beaten
1/4 cup pure icing sugar
2 egg whites, lightly beaten
3 cups pure icing sugar
Vanillin Sugar, for dusting
Lollies or small toys for inside of house
30cm round or square cake board
1. Preheat oven 180 degrees C.
2. Combine flours, ginger, cinnamon, cloves, sugar and butter in a food processor. Process until mixture resembles breadcrumbs.
3. Whisk golden syrup and eggs together in a jug. With the motor running, add egg mixture and process until dough just comes together.
4. Turn onto a lightly floured surface. Knead gently until smooth. Cut dough in half and wrap in plastic wrap.
5. Meanwhile, prepare gingerbread house cookie cutters and line baking trays with baking paper.
6. Roll dough, 1 portion at a time, between 2 sheets of baking paper until 5mm thick. Remove top layer of baking paper. Using the Gingerbread House Cookie Cutters, cut the shapes from the dough.
7. Re-knead and re-roll dough as needed to cut shapes from dough.
8. Place gingerbread in single layers on trays. Bake 2 trays at a time for approx. 15 minutes or until firm.
9. Cool on trays.
1. Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.
2. Using a knife, spread icing to join wall edges together. Start with a front and side wall, placing pins into adjoining wall edges to support joins until icing dries.
3. You should have an empty house without a roof. Fill inside of house with lollies or small toys if house feels strong and dry enough.
4. Use icing to attach roof to walls, using pins into adjoining walls to support until icing dries completely. Remove pins only when house is solid and dried.
5. Spoon 1/2 cup of remaining icing into a piping bag. Pipe windows and doors on house and frost on roof edges. Allow to dry.
6. Dust roof with Vanillin sugar.
This cute gingerbread house will last up to 1 week. Best made a couple of days before Christmas and when children are around so they can crack it open to find all the goodies inside. Also a great gift idea.