125g brown sugar
300g treacle or golden syrup (Margaret we use 150g treacle and 150g golden syrup)
500g plain flour
¼ tsp salt
1tbsp ground ginger
½ tsp bicarbonate of soda
Extra flour for rolling
Preheat oven to 170 C. Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir. Add the sifted dry ingredients and mix until blended to a thick dough. Tip the dough out onto a floured board; knead with flour gently before pushing into a gingerbread house mould. Refrigerate for 10-15 minutes. Remove from fridge and cook for 15 – 20 minutes, and remove from oven. Allow to cool and harden before transferring to a cooling rack.
2 egg whites
500g icing sugar
Pinch of cream of tartar
Whisk the egg whites until stiff and blend in the icing sugar and cream of tartar. Put the mixture in a piping bag and use this to glue the gingerbread house together. Whilst the icing is still wet decorate with choice of sweets.
Added by: Marah Wilson
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.