Makes 1 house
440g gluten-free self-raising flour
125g gluten-free plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
200 brown sugar
185g cold butter, cubed
120g golden syrup
2 eggs, beaten
25g icing sugar
For the icing:
2 egg whites
300g gluten-free icing sugar, sifted
Cardboard cut-outs to make:
Two 13cm x 19cm rectangles (roof)
Two 11.5cm x 16cm rectangles (side walls)
Two 16cm x 19cm rectangles (front and back), each trimmed at one short end to form two 10cm-high gables
- Combine flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until it resembles breadcrumbs.
- Whisk the golden syrup and eggs in a small bowl. Add this egg mixture to the food processor and pulse just until it comes together as a dough.
- Turn the dough out onto a lightly floured surface and knead until smooth. Cut the dough in half and wrap each half in cling film. Refrigerate for at least four hours.
- Roll each dough half out until it is about ½cm thick. Using the cardboard cutouts as a guide, cut shapes from the dough using a sharp knife.
- Place the cut-outs in a single layer onto baking trays lined with parchment paper and freeze for about 15 minutes until firm.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and bake the trays for 15 minutes. Use the cut-outs to re-trim the baked gingerbread when slightly cooled.
- Meanwhile, beat the egg whites for the icing until soft peaks form. Gradually beat in the icing sugar until stiff.
- Transfer the icing into a piping bag (or a plastic bag with a small corner snipped off) and use it to seal the sides of the house together carefully.
- Pipe some of the icing mixture onto the outline of the roof.
- Place the roof pieces on top, and use jars or tins of food to support the walls and roof until they set.
- Once the house has completely set, use more of the icing to draw windows and doors, and for attaching sweets to decorate.
Per Serving: 495kcals, 13.8g fat (8.2g saturated), 87.8g carbs, 45.6g sugars, 6.6g protein, 1.5g fibre, 0.126g sodium