250g unsalted butter
200g dark muscavado sugar
7tbsp golden syrup
600g plain flour
2tbsp bicarbonate soda
2 egg whites
500g icing sugar
Lots of sweeties
200c/fan 180c/gas mark 6
Melt the butter, sugar and syrup in a pan.
Mix the flour, bicarbonate soda and ground ginger in a bowl and then stir in the butter mixture into a stiff dough (add a drop of water if it won’t come together).
Draw house template onto baking sheet and cut out – (2 walls, front and back of house and two roof panels slightly wider than width of walls).
Roll out the dough a bit at a time. It shouldn’t be thinner than a pound coin. Place template on dough and cut around it.
Place on baking tray lined with baking sheets and bake for 12 minutes or until firm to the touch.
Allow to cool completely.
(Ready to roll white icing can be used as the base on a serving board. This will help to support the structure).
Put egg whites into bowl and sift in the flour, stirring until a smooth paste and then spoon into a piping bag.
Use the piping bag and ice along the wall edges one by one. Hold the walls firmly in place whilst they dry enough to stand alone.
Allow to dry.
Decorate to taste and style using left over icing and lots of sweeties.
Display and eat – gingerbread houses can last for weeks and months if you freeze them.