Mini gingerbread houses

STEP 1

Combine the butter, golden syrup and sugar in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool. Transfer to a medium bowl. Add egg yolk and stir to combine. Add flour, ginger and mixed spice. Stir to combine. Turn onto a lightly floured surface and knead until smooth. Cover dough with plastic wrap and place in the fridge for 30 mins or until firm.

STEP 2

Preheat oven to 180°C. Line 2 baking trays with baking paper. Divide dough into 4 portions. Roll out 1 portion on a lightly floured surface to a 2mm-thick disc. Cut out ten 2.5cm x 3cm rectangles and ten 2.5cm x 2.5cm squares with a 1cm peak to make walls. Cut a small slit out of the middle of the 2.5cm x 3cm rectangle pieces to allow for a teacup rim. Cut out ten 2cm x 3.5cm rectangles for the roofs. Place the gingerbread pieces on the lined trays. Repeat with remaining dough. Bake, swapping the trays halfway through cooking, for 8-10 mins or until light golden. Cool.

STEP 3

To make the royal icing, whisk egg white and lemon juice in a small bowl. Gradually add icing sugar, stirring after each addition until smooth. Place in a piping bag fitted with a 1mm plain nozzle. To make each house, pipe icing over short edges of 4 wall pieces. Gently press to attach together. Set aside for 5 mins to set. Use a little more icing to attach 2 roof pieces. Set aside for 5 mins to set. Pipe remaining icing over the roof and walls to decorate. Set aside to set. 

Measure up: to make sure these mini gingerbread houses sit perfectly on the sides of cups, check the width of the rims before you start.