The Great Australian OUT-BAKE

Make a gingerbread homestead and bush critters for an Aussie twist on the traditional

EASY STEPS TO MAKE A GINGERBREAD AUSSIE HOMESTEAD

This recipe uses the silicone mould which comes with the Christmas issue if bought from a newsagent. Instead of the mould you can also use the diagrams (see page 176) as a guide, or buy a set of two moulds from BHG Shop (see opposite page).

Preparation time 20 mins plus 2 hours setting and 20 mins cooling

Cooking time 50 mins

Makes 1 homestead

100g unsalted butter, chopped 1/3 cup Lakanto Monkfruit

Sweetener Golden raw sugar substitute or brown sugar

11/2 cups plain flour 2 tsp ground ginger 1 tsp mixed spice 1/2 tsp bicarb soda 11/2 Tbsp Lakanto Golden Malt

Flavoured Syrup or golden syrup 1 free-range egg yolk

ROYAL ICING

11/3 cups Lakanto Monkfruit

Sweetener Icing Powder or pure icing sugar, sifted

2-3 Tbsp milk or 1 free-range egg white

1 tsp cocoa Red and green food colouring

TO DECORATE

1 TeeVee Snacks Original square shape, cut in half

200g chocolate-coated wafer biscuits

4 Woolworths Choccy Fingers Green and red ready to roll icing Edible sugar glue

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). In a large saucepan, combine butter and raw sugar substitute (if using brown sugar, melt butter on its own). Heat on low, stirring, for 2-3 minutes until sugar substitute has dissolved.