Gingerbread tower bridge recipe

1. Follow the recipe for the basic gingerbread dough mix (it’s best to do this the day before). When you’re ready to make your gingerbread Tower Bridge, remove the dough from the fridge. Preheat the oven to gas 4, 180ºC, fan 160ºC. Print and cut out the Gingerbread Tower Bridge template. Line two flat baking trays with nonstick baking paper.
2. Roll out the gingerbread dough between two pieces of nonstick baking paper to the thickness of a £1 coin. Remove the top piece of paper and, using the template and a sharp knife, cut out 4 x tower walls (A). Keeping the dough on the greaseproof paper you rolled it out on, carefully transfer the walls to the lined baking trays. Bake for 8 minutes until very lightly coloured at the edges.
3. Repeat with the remaining dough, collecting any trimmings, re-rolling and baking in batches until you have 4 x tower wall sides (B) (bake for 8 minutes), 2 x tower base (bake for 7 minutes), 3 x road (bake for 6 minutes), 4 x tower base side A (bake for 5 minutes), 4 x spire A (bake for 5 minutes) 4 x spire B (bake for 5 minutes), 4 x tower base side B (bake for 4 minutes), 2 x upper tower cross panel (bake for 4 minutes), 4 x bridge steels (bake for 4 minutes), 4 x under road support side, (bake for 4 minutes), and 4 x under road support ends (bake for 4 minutes). Leave to cool and set on wire racks while you make the icing.
4. To make the icing, whisk 80ml cold water with the royal icing sugar using an electric whisk for 4-5 minutes until soft peaks form. Spoon 2/3 of the icing into a large piping bag fitted with a small plain nozzle, or a clean sandwich bag with a small corner snipped off. Cover the remaining icing with cling film.
   WATCH: How to fill a piping bag

   Play Video

   We value your privacy

   We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

   Accept all cookies
5. To assemble the tower walls, pipe the icing along the edges of the tower walls and tower wall sides, and one by one join the walls together. Pipe a little icing on the inside seams for extra support. Gently hold in place until beginning to set, then use tins or jars to support the walls until completely set.
6. Pipe a thick line around the inside of the tower 3cm down from the top to use as a base for the spire later on. Leave for 30 minutes to an hour to set.
7. Fix together the following pieces using the icing as above:
8. For the tower base use 2 x tower base, 2 x tower base side A, and 2 x tower base side B. Repeat to make a second tower base.
9. For the road support use 2 x road support sides and 2 x road support ends. Repeat to make the second road support.
10. For the spire, use 2 x spire A and 2 x spire B. Repeat to make the second spire.
11. To assemble, place the towers on the tower bases. Pipe again over the piping on the inside of the tower and gently insert the spires. Place the road supports 15cm away from the tower bases then insert the roads. Trim a little to fit through the gates.
12. Using some of the icing, pipe windows, tower and road details, adding gold crisp pearls to decorate. Attach the upper tower cross panels and bridge steels by securing with icing. You will need to gently hold these in place for a few minutes until they begin to set.
13. Add a few drops of blue food colouring to the remaining icing and spoon into another piping bag as before. Pipe along the edges of the bridge steels, upper tower cross panels, road and bases. Leave to set for another 30 minutes before serving.

Download the Gingerbread Tower Bridge template here