|2.5 ml||Baking powder|
|10 ml||fresh ginger|
|185 g||butter — room temperature|
|185 g||treacle sugar|
|royal icing — or melted chocolate|
Sift the dry ingredients together. In a separate bowl, beat the butter and sugar together. Add the syrup and eggs and mix well. Knead lightly and wrap in plastic wrap.
Refrigerate for 30 minutes before rolling out. Once chilled, roll out each piece and place on a greased cookie sheet. Use a template and cut around the template with a sharp knife. Cut on the cookie sheet so you do not have to lift the pieces and risk misshaping them. Don’t forget to cut out any windows and doors.
Place in the fridge for a further 30 minutes, then bake at 190°C for 10 minutes (until they are starting to colour around the edges). Remove the sheets from the oven and leave them to cool on the tray. Once cool decorate each side, and leave to set. Then assemble using sweets and chocolates to decorate.
Reprinted with the permission of Julie Donald.