Every year it’s become a tradition to make some kind of ridiculous gingerbread house. With working lights, I would say that this is probably the best one I’ve made so far so below are some tips on how to make your gingerbread houses for when Christmas comes around in 2020!

Recipe:

250g Butter

200g Muscovado Sugar

85g Golden Syrup

2 tsp Bicarbonate of Soda

4 tsp Ground Ginger

2 tsp Cinnamon

NOTE- YOU WILL NEED TO MAKE 6 BATCHES OF THIS RECIPE.

The measurements haven’t been multiplied as it’s better to make the gingerbread in smaller batches (unless you have a VERY large mixer) and use as needed.

Method:

• Combine the sugar, butter and golden syrup in a pan and stir on a low heat until all ingredients have melted together.

• Leave this mix to cool for at least 10 minutes before combining with the dry ingredients until a cohesive dough is formed.

• Pack the dough in to cling film, flattening as much as possible before leaving in the freezer for 20 minutes.

• Once the dough has cooled, roll out to your desired shape and bake for 25-30 mins until firm (for smaller shapes like gingerbread men, 15 minutes will suffice)

The Gingerbread House Template:

• Templates can be made with cardboard or with baking paper- just remember to label each side e.g. Front, Back, Sides, Roof.

• Front and Back W L

• Sides

• Roof