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1
Gingerbread: Mix butter, sugar, golden syrup together in a bowl until well mixed.
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2
Add egg gradually, then add dry ingredients and mix well.
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3
Refrigerate for at least 1/2 hours.
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4
Preheat oven to 160C.
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5
Line 4 baking trays with baking paper.
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6
Place 1/4 of mixture onto lined baking tray and roll out to 1cm thickness.
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7
You should fill up the whole tray, but if not, that's okay, just reduce baking times by about 5-10 minutes.
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8
Repeat with remaining mixture and trays.
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9
Bake for 35 minutes.
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10
Cool to room temperature for a couple of hours, preferably overnight.
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11
Icing: Using an electric mixer, place the egg whites and lemon juice in a bowl and gradually add mixing sugar while beating on high until it reaches a thick consistency.
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12
Remember you will be piping it and it has to be thick enough no to drip.
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13
Add more icing sugar if it's too thin.
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14
Stop adding icing sugar if it's too thick.
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15
Cover with plastic wrap while assembling gingerbread house.
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16
Use it like glue - edible, delicious glue.
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17
Decorate with chocolate buttons (Smarties preferably, but M & Ms are acceptable too :D), gum drops, hundreds and thousands etc -- Let your imagination go free!
