Gingerbread for biscuits, trees and houses

Gingerbread

360 g Unsalted butter
420 g Caster sugar
600 g Golden syrup
2 Tsp Cinnamon
2 ½ Tsp Ground ginger
1 ½ Tsp Ground nutmeg
1 Tsp Salt
2 Tsp Bi-Carb Soda
1240 g Plain flour

Royal Icing

2 Egg whites
400g Icing sugar (approximately)
House in detail.

Method:
Gingerbread.

Melt the butter, sugar and golden syrup in a saucepan over low heat. Stir Carefully until thoroughly incorporated.
Remove from heat and allow to cool for about 5 minutes. Pour into electric mixing bowl.
Meanwhile sift the combined spices, salt and soda into the mix and stir well. Using the dough hook on the mixer, start adding the flour about 1 cup at a time. Use a medium setting until well combined.
Remove from bowl, split the dough in half, wrap the excess in plastic wrap and put aside.
On a lightly floured surface roll the dough to about 8mm thick, use cookie cutters for festive shaped biscuits. If using the template cut out carefully with a sharp knife, gently place on trays covered in baking paper at 180c for approximately 10-20 minutes, depending on the size.


Royal Icing

Lightly whisk the egg whites in a bowl, slowly whisk in the icing sugar to make a firm peaking icing. (It will look white and glossy).
Cover the surface of the icing with plastic wrap to prevent a crust forming.
Use the royal icing generously to construct the house or the tree, allow to set before using the remaining icing to attach sweets and decorate.