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Home sweet home - Gingerbread house
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Total Time:
1 hour
Festive gingerbread house perfect for holiday fun with kids.
Ingredients:
  • 4 tablespoons maple syrup
  • 2 tablespoons treacle
  • 160 g muscovado sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 200 g unsalted butter
  • 1 orange
  • 460 g plain flour plus extra
  • ¼ teaspoon baking powder
  • 2 free-range egg whites
  • 500 g icing sugar
  • sweets and edible glitter to decorate
Instructions:
  • Place a small saucepan on low heat, add maple syrup, treacle, sugar, ginger, cinnamon, and 4 tablespoons of water. Stir with a wooden spoon until the mixture boils. Remove the pan from heat, then add cubed butter, reserving 1 piece. Let it melt while stirring, then grate in orange zest. Mix in flour and baking powder until a dough forms. If sticky, dust with flour, wrap in clingfilm, and refrigerate for 30 minutes. Preheat oven to 180°C/350°F/gas 4. Grease a baking tray with the reserved butter. Roll out the dough to 5mm thick on a floured surface. Cut out six pieces for the house: sides 20cm x 14cm, roof 21cm x 7cm, gable ends 10cm x 14cm x 18cm. Place pieces on the tray with a 1cm gap. Bake for 12-15 minutes until golden. Let gingerbread cool. Whisk egg whites to stiff peaks, gradually mix in icing sugar for stiff meringue. Use it to assemble the gingerbread pieces. Decorate with sweets, using icing as glue, and dust with glitter for a snowy effect.

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