Gingerbread House With The Boho Baker

Combine the Lyle’s Golden Syrup, unsalted butter, and dark brown sugar in a medium saucepan. Heat until fully melted, stirring continuously. If there is an oily residue on top of the mixture, whisk gently until fully incorporated.

Pour the liquid ingredients into the flour mixture, stirring to bring the dough together. You may need to use your hands to knead in the last bits of flour.

If the dough seems a little dry, heat a tablespoon of Lyle’s Golden Syrup in the microwave, leave to cool slightly, then knead it into the gingerbread. Conversely, if the dough is a bit sticky, knead in a tablespoon of flour.

If you’re resting your dough, wrap it in clingfilm and refrigerate overnight. If you’re using it right away, cover the bowl with a loose, slightly damp tea towel.

Roll the dough out directly onto your greaseproof paper. Place the template on top and cut around it using a pizza cutter or sharp knife. Repeat with the remaining template pieces.

Fill any window cavities with clear, crushed boiled sweets.

Bake the panels in the oven at 200C/180C (fan)/gas mark 6 for 10-12 minutes for the first batch or two, reducing the bake time slightly with each tray. Leave to cool completely on a wire rack.

Use the ready to roll icing to cover your cake drum or plate, using a little water as an adhesive.

Weigh out the egg whites and stir in the icing sugar and lemon juice/vinegar. Whisk in a stand mixer on a medium speed for 20 minutes.

Fill your piping bag approximately 1/3 full. Decorate your panels before constructing the house, using the herbs, sprinkles, and lustre to adorn the windows and eaves.

Once dry, stick the front, back, and sides together using a thick piping of royal icing. For extra security, pipe an extra line over the inner and outer seams.

Add the lights before securing the back roof panel. Leave to set for five minutes.

Add the front roof panel, using tins or a mug to hold it in place if needed. Once both the front and back have set, add the chimney.

Stick the front door to the entry, leaving it slightly ajar if you’re planning on accessing the lights.

Finish by piping some snow drifts along the edges of the rooftop and chimney stack. Fill a tea strainer with icing sugar and dust your gingerbread house with sweet snow.