Gingerbread House Recipe

Sift the flours and ginger into a mixing bowl and add the sugar, mixing well.

Add the butter, then rub together the ingredients using the tips of your fingers and thumb until the mixture resembles fine breadcrumbs.

When all the butter is evenly distributed, make a well in the centre and add the golden syrup and your egg.

Mix well, bring everything together until it starts to clump. Then use your hands to gently bring the dough together until a ball has formed and it’s even in colour and texture.

Place the dough on a clean work surface and use a rolling pin to roll the dough until it’s 5mm thick all over.

Using a sharp knife, begin cutting several shaped houses - some wide and small, some narrow and tall.

Place the houses a centimetre or two apart on your baking tray (you may need to bake them in several batches) and place in the oven to bake for 20-25 minutes until golden brown.

Leave to cool on the tray completely and begin making your icing.

Add 2 liquid egg whites and begin to beat on a slow speed, until the mixture begins to come together.

Slowly add the additional egg white until you reach a pipeable consistency. You want the mixture to be firm, but easy enough to squeeze out.

Fill a piping bag with the icing, twist the top and snip a tiny hole off the end.

Squeeze the icing towards the bottom of the piping bag and you’re ready to ice.

Leave the icing to set for at least an hour then eat and enjoy!