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Gingerbread House

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180g butter

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.

To assemble:

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

Tags: Biscuits Spices Ginger

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