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Gingerbread houses

Gingerbread houses

Makes 1 regular size house, 5 smaller houses, 3 mini houses and about 30 cookies

  • 550g honey
  • 125g caster sugar
  • 125g unsalted butter but into cubes
  • 3 eggs
  • 25g mixed spice
  • 1 kg plain flour
  • 6g bicarb soda
  • 10g baking powder
  • 50ml Sugar syrup 
  • Royal icing to decorate

Make a simple sugar syrup by boiling 100ml water and 100g sugar for 2 mins. Allow to cool, set aside or store in the fridge. Sift the flour, spice, bicarb and baking powder together. Warm the honey and caster sugar in a pan to 65 degrees.

Transfer to a mixer with a paddle attachment. Mix on low and slowly add the butter. Add the eggs one at a time then gradually add the flour. Once it starts to form a ball remove and knead to a smooth ball. Line 3-4 baking trays and divide the mix into 4-5 pieces. Roll out to about 3-4mm thick the size of the baking trays. Brush with sugar syrup and prick with a fork or pasty docker and bake for 10-15 mins until golden. Allow to cool. Repeat for each tray or cut out cookie shapes and bake.

To assemble. Cut out templates for the sizes of houses you would like to make. You will need 2 ends, 2 sides and 2 pieces for the roof for each house.  For the royal icing – whip 3 egg whites until stiff peak with ½ tsp cream of tartar. Fold in 520g sifted pure icing sugar. Keep covered and place into a piping bag and enjoy decorating your houses.

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