A Festive Treat – Gingerbread House (Cunard)

2 sticks and 2 tbsp. butter

1 cup muscovado sugar

7 tbsp. golden syrup

4 and 3/4 cups plain flour (all-purpose flour)

2 tsp. baking soda

4 tsp. ground ginger

2 egg whites

4 cups icing sugar (confectioners’/powdered sugar)

Jelly beans

Gum drops

Flaked almonds

Licorice

Place the butter, golden syrup and muscovado sugar into a pan and melt until incorporated.

Sift the flour into a large bowl, then add the ginger and baking soda.

Add the melted butter, syrup and muscovado sugar into the flour mix and bring together to form a dough.

Rest the dough for 40 minutes, then roll out to your desired thickness and cut into shapes (there are various gingerbread house templates online, or you can use the dough to make gingerbread people, Christmas trees, stars, or even Cunard Queens!)

Place on a baking tray lined with baking paper and bake at 180°C/356°F for about 12–14 minutes (time will depend on cookie thickness). Leave to cool before decorating.

To assemble, pipe along the edges of the shapes before joining together. Leave the house to dry, using supports, for a few hours before adding the roof, and then again before adding the decorations. We suggest assorted candies, gumdrops and flaked almonds, but the choice is yours!

Top tip: Ensure your Royal Icing is stiff – a runny icing will make assembly difficult.