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  1. Home
  2. Food

Arnott's Scotch Finger gingerbread house

You have to try this!
  • 16 Dec 2020
Arnott's Scotch Finger gingerbread house
Prep: 30 Minutes - Easy - Serves 6
Proudly supported by

This festive treat from Arnott's is a twist on the traditional gingerbread house and only takes 5 simple steps to make! 

But if you're a diehard TimTams fan, you might prefer to try your hand at this Tim Tam Christmas house instead!

Ingredients

250g Arnott’s Scotch Finger Biscuits

1 egg white

1½ cups pure icing sugar

1-2 tsp lemon juice

¼ tsp ground ginger

¼ tsp ground cinnamon

Arnott’s Tiny Teddy biscuits to decorate

Icing sugar and sprinkles to decorate

Method

  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.

  2. Gradually add the icing sugar, whisking until combined and glossy.

  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.

  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.

  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.

gingerbread house

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