How Strong is Your Gingerbread?
by Civic Engineers
by Civic Engineers
Step 1: Bake your gingerbread* into whatever bridgedeck shape you like! Try out different thicknesses, lengths and even recipes! (we have provided some options below)* Expert Mode: Try making some "stained glass panels" by crushing and melting different colours of boiled sweets! You can even incorporate these into your gingerbread...
Step 2: Construct your bridge using any spare sweets and biscuits as supports. You can use icing sugar mixed with water as a glue if you want to fix everything together. We would suggest trying out any of the following and seeing which is the most stable (or see what else you have at home and get creative!).
- Candy canes
Step 3: You can take guesses before you start on how much load you think your bridge can take and see who gets the closest! Next, start loading up your bridge! You can do this in increments and use anything you find lying around. We when we tested our Caramel Wafer Bridge for the 2019 Gingerbread City, we used a pot of honey, peanut butter and a stapler.
Step 4: Share your results! How which bridge worked the best and what did you use to test out its strength? We would love to see your designs if you share them using the hashtag #GingerbreadBridgeChallenge.
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
Bake for 12–15 minutes, or until lightly golden-brown.
1tbsp ground flaxseed
140g dairy-free margarine
100g dark muscovado sugar
3tbsp golden syrup
350g plain flour, plus extra for dusting
1tsp bicarbonate of soda
1tbsp ground ginger
2tsp ground cinnamon
Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely.
For Adults and Children
Battenberg Cake Bridge
by Fereday Pollard Architects
The Battenberg Cake Bridge provides a recreational public space for the local community to play, relax and explore the landscape, whilst connecting them with the school and residential areas on opposite sides of the Rhubarb River. Its structure extends into the sky, creating a landmark feature amongst the surrounding townscape, and provides wayfinding assistance for local people navigating across the water. Cycling, skateboarding and walking routes improve local connectivity, weaving their way through the landscaped gardens and providing views out onto the river and the town beyond.
Behind the Scenes
Caramel Wafer Tram Bridge