Publications
We use a ginger biscuit recipe to make this edible festive decoration. You can use your favourite biscuit recipe instead if you like. Our recipe produces enough for 2 large gingerbread houses – or for one house and a batch of yummy biscuits.
Line 2 large baking sheets with baking paper. Keep a piping bag handy.
1. Ginger biscuit dough In a large mixing bowl, beat the margarine until smooth. Add the golden syrup and sugar and beat until light and creamy. Add the egg and beat until combined.
2. Add the flour, bicarbonate of soda, ginger and salt and mix until a stiff dough forms. Divide in half and cover each half with clingfilm. Chill in the fridge for at least 30 minutes.
3. On a floured surface, roll out the dough to about 3mm thick. Cut out panels as explained in the tip.
4. Arrange the panels on the prepared baking sheets and chill in the fridge for another 30 minutes.
5. Preheat the oven to 170°C.
6. Bake the panels for 12-15 minutes or until done and light brown around the edges. Cool on the baking sheets for 10 minutes then carefully transfer to wire racks to cool completely.
7. To finish Whisk the egg whites with an electric beater until frothy. Add the icing sugar a little at a time, beating until thick and shiny. Beat in the lemon juice or cake colouring.
8. Spoon the icing into the piping bag and cut a tiny hole in the end. Decorate each panel to your liking. Set aside for 30 minutes to harden.
9. Pipe more icing along the edges of the panels and use it to glue the house(s) together. Set aside for another 30 minutes to an hour to allow the icing to harden.
