Hunting for a fun activity to keep the kids entertained and get them into the kitchen? Our impressively simple Arnott’s Scotch Finger Gingerbread House is easy enough for little hands to get stuck into – with none of the hassle of making the dough!
Note: Arnott’s Scotch Finger not available in New Zealand.
Step 1 For the royal icing, place the egg white in a clean mixing bowl and mix on low speed with the whisk attachment until it becomes foamy.
Step 2 Gradually add the icing sugar, whisking until combined and glossy.
Step 3 Add lemon juice and stir to combine, then gently fold in ginger and cinnamon. If the mixture is too stiff, add a teaspoon of water to loosen it, ensuring it is thick enough to stick to the Scotch Finger biscuits.
Step 4 Place ½ the icing in a piping bag or snap lock bag. Keep the remainder in the bowl to dip the biscuits in. To prevent the icing from going hard, cover the surface of the icing with cling wrap until ready to use.
Step 5 To make the walls of the large house, dip the short end and long side of another four biscuits and then join together to form four walls.
Step 6 Once the base and roof are set, place the roof over the base and pipe over more icing to join it all together.
Step 7 For the smaller houses, place one biscuit flat on a tray. Dip the long sides of another two biscuits in royal icing to form a triangle over the base biscuit.
Step 8 Using your piping bag, pipe extra icing onto the roof to look like snow and to help secure the roof to the walls of the houses.
Step 9 Decorate with Arnott’s Tiny Teddy biscuits and dust with icing sugar to finish!