Christmas traditions – we all have them. My earliest memory of our Christmas traditions was when I was only about 3 years old. My mom would make the most amazing gingerbread houses ever. We would sit and watch the beginning stages of the house being built, with the rest of the decorating being carried out while we were in bed sleeping. We would wake up the next morning in amazement at the sugary creation decked out with royal icing snow and icicles, spearmint leaf trees and candy cane sleds. We always knew that we weren’t allowed to touch or eat the house until after Christmas. But I guess my parents never told our babysitter that, because one night they came home from a party and she’d torn off the gingerbread shutters, and eaten a spearmint tree or two. And guess who got the blame…….
My only word of caution with this gingerbread house mould is that it does require a lot of chocolate. 1.2kg to be exact. But the good thing is that the mould can also be used to bake your traditional gingerbread cookies in as well. So if you’d rather not have a house made of chocolate, then you can always go the more traditional route using your favourite gingerbread recipe.
Thanks to Lakeland for providing this fabulous gingerbread mould.
Also, thanks to Jude’s (from A Trifle Rushed) comment below I’m adding my chocolate gingerbread house to the Seasonal Gingerbread House link up via the Turquoise Lemons blog. If you’ve made a gingerbread house this year, then why not share yours too!