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    About Express Delivery

    Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

    Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.


    Christmas Gingerbread House Recipe

    by Bronni Page

    Local Christmas Gingerbread House Recipe

    Have you ever made a gingerbread house? The tradition of making and decorating  gingerbread houses began in Germany in the early 1800s, supposedly popularised by the not-so-Christmassy fairytale of Hansel & Gretel. In the story, the Hansel and Gretel approach a witch's house, made of bread, roofed with cakes and the windows made of sugar.... I won't spoil it by going on..

    These days, many families make a December afternoon out of getting together in the kitchen to create a yummy house, just for fun. Why not gather your troupes and get baking too - Lauren and the kids can show you how.

    Gingerbread house recipe at Your Food Collective

    For houses, you need:
    1.25kg (7 cups) flour
    1 tspn salt
    1 tspn baking soda
    1 1/2 tbspn ground ginger (or 1 tbspn finely grated fresh)
    2 tspns ground cinnamon
    2 tspns ground nutmeg
    400g unsalted butter
    320g ginger honey
    1 whole egg
    4 eggyolks

    Creamed honey with ginger from Amber Drop Honey at Your Food Collective
    Royal icing:
    250g icing sugar
    1 eggwhite
    1/2 tspn fresh lemonjuice

    To make:
    • Preheat oven to 170 degrees C (325 F)
    • Sift flour, salt, baking soda and spices together in a large bowl
    • Put the butter, sugar and ginger honey in a large bowl and mix with hand-held electric beaters on medium speed until pale and creamy
    • Add the egg and egg yolks in a slow stream and mix until well combined
    • Add the dry ingredients, in three batched, until thoroughly mixed through.
    • Divide the dough into four even-sized portions and flatten each portion into a disc. Cover in beeswax or plastic wrap and refrigerate for at least 20 minutes, or for up to 3 days
    • When ready to construct, remove from the fridge and allow dough to soften slightly
    • Roll out each disc between 2 sheets of beeswax paper until about 3mm thick
    • Cut into desired shapes using knife
    • Re-roll to make use of all the dough
    • Place the shapes on baking trays and bake, in batches for 15-20 minutes, or until slightly puffed and golden
    • Allow to cool on the trays, meanwhile, make the icing!
    • Sift the icing sugar through a fine sieve
    • Place the egg whites in a bowl and add 1 tbspn of the icing sugar, using a wooden spoon, beat to form a smooth paste, then keep adding the sugar, 1 tbspn at a time, beating well after each addition
    • Stir in the lemon juice
    • Place icing in a piping bag fitted with a fine nozzle and get crazy with your decorating!
    • Assemble house, use icing as glue to hold together

     Gingerbread house recipe at Your Food Collective

    Local Bronni Page
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