50 g Butter
100 g Light soft brown sugar
4 tb Golden syrup
2 tb Black treacle
350 g Plain flour
1 tb Ground ginger
1 tb Bicarbonate of soda
2 Eggs; separated
450 g Icing sugar; sieved
4 15 cm square thin cake
-boards
Pre-heat oven t0 190c/375f/Gas 5.
1 Make the templates for the cottages from card – roof: 10cm x 8cm, side
and end walls: 8cm x 6cm.
2 Line two baking trays with non-stick baking paper. In a small pan, gently
melt together the butter, sugar, syrup and treacle. Sift together the
flour, ginger andbicarbonate of soda in a large bowl, and gradually add the
egg yolks and syrup mixture. Mix together to a soft dough and knead until
smooth.
3 Divide the dough into four. Wrap three quarters in clingfilm while the
remaining quarter is rolled out and shaped.
4 Roll out the gingerbread quarter to 3mm/1/8″ thickness, and using
templates cut out two roofs, two side walls and two end walls. Re-roll as
necessary.
5 Place the shapes on a baking tray and repeat with the remaining dough.
Bake for 8-10 minutes until lightly browned and cool.
Yields
1 servings
