Gingerbread House

Method

1. Preheat oven to 180°C fan-forced
2. Line 2 baking trays with baking paper or a silicone sheet
3. Place butter in the mixer bowl and beat with the flat beater attached for 1 minute. Add brown sugar and molasses and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating well
4. Using the sifter scale attachment, sift the dry ingredients into the butter mixture. Mix until just combined.
5. Turn the dough out onto a floured surface and knead to bring together. Divide the mixture into 2 and flatten into a disc. Wrap with plastic wrap and refrigerate for 30 minutes.
6. Place one disc between 2 sheets of baking paper and roll to 5mm thick. Using a stencil or cutters, cut the dough: 2 x front, 2 x sides, 2 x roof sheets. You should have 6 pieces altogether.
7. Place on baking trays and bake for 12–15 minutes until lightly browned.
8. Place pieces on a cooling rack and repeat the process with remaining dough.
9. Cool completely.
10. For the icing: Attach the sifter scale attachment and sift the pure icing sugar into a bowl. Once sifted, remove the bowl from the mixer . Replace the bowl with a clean one.
11. Add the egg whites and whisk until foamy. Add the lemon juice and gradually add the icing sugar. Place immediately into a piping bag with a small piping tip.
12. Assemble the house by starting with the front section. Add icing to the bottom and one side and place on a board. Next, take one side and pipe icing on the bottom and side that will attach to the front section. Gently attach the side to the front of the house. Repeat with the other side and back section.
13. Allow the icing to dry a little before adding the roof. Pipe icing on the top of the front and back roof sections and gently add the roof sheets. Allow to dry for 30 minutes before decorating with your choice of lollies), using the remaining icing to hold the lollies in place.