Heres some photos of my final gingerbread house ^_^
And heres the recipe:
FOR THE GINGERBREAD
- 250g unsalted butter
- 200g dark muscovado sugar
- 7 tbsp golden syrup
- 600g plain flour
- 2 tsp bicarbonate of soda
- 4 tsp ground ginger
- 2 egg whites
- 500g icing sugar , plus extra to dust
- generous selcetion sweets of your choice, choose your own colour theme
- Heat oven to 200C/fan 180C/gas 6.
- Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough.
- Cut out the template. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins.
- Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels.
- Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
- Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle.
- Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
- Once dry, remove the supports and fix the roof panels on. Dry completely, ideally overnight.
- Decorate as you wish. Your gingerbread house will be edible for about a week but will last a lot longer.