Ginger bread cookie dough and icing, all you need to make a Christmas family treat!
Set the oven to 180*
Melt together the Butter, brown sugar and golden syrup over a low heat.
Sift together the Plain four, ground ginger and bicarbonate of soda into a large bowl.
Make a well in the dry ingredients, pour in the liquid and stir from the center until all of the butter mix is incorporated into the dry.
Knead by hand until a smooth firm dough.
Fold 2 sheets of silicon baking paper in half, divide the dough between them.
Fold the half of the paper over the top and roll even, flat and out to the edges of the sheet of paper.
This will give you 2 sheets of dough of even thickness the same size as a perforated baking tray.
Open and trim the paper.
Using the provided stencil, cut the correct amount of shapes.
Leave the trimmings on the sheet, but use cutters as desired to maximise the usage of the dough.
Bake at 180 * for 15 minutes, the biscuit will still be slightly soft when it comes out of the oven.
While the biscuit is still hot, recut the shapes as the mix will have slightly joined together.
At this stage windows and doors could also be cut.
When cooled and set, carefully remove the trimmings and assemble.
In a mixer, whisk the egg whites until frothy.
Add the icing sugar and mix on a low speed until combined.
Add the lewmon juice and mix in, increasing the speed when incorporated.
If desired, split the mix and add colourings.
Pour the icing into multiple icing bags, cut the tips to varying sizes for structure and decoration.
As the icing will need time to set firmly, care is needed to be taken!
Cement the walls with thick layers of icing with a wider nozzle.
Decorate as desired.
«To be really clever, try cutting and removing the windows partway through the cooking. Crushed coloured boiled sweets can be sprinkled in the gap and rebaked to get a window pane!»