Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
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 love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.