Gingerbread house biscuits

STEP 1

Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine the butter, sugar and golden syrup in a medium saucepan over medium-low heat. Cook, stirring, for 3-5 mins or until the butter melts and the sugar dissolves. Set aside to cool.

STEP 2

Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Add the flour, bicarbonate of soda, ginger and mixed spice and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.

STEP 3

Roll out the dough on a lightly floured surface until 3mm thick. Use a small sharp knife to cut dough into house shapes, rerolling excess. Place on the lined trays. Bake, swapping the trays halfway through cooking, for 12-15 mins or until light golden. Set aside on the trays to cool completely.

STEP 4

To make royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring well after each addition until smooth. 

STEP 5

Place the royal icing in a piping bag fitted with a 1mm plain nozzle. Pipe a border around the edge of each biscuit. Continue piping to make the roof, door and windows on each biscuit.

*An egg white is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.