11 ounces/300 g butter
8 ounces/ 225 g golden syrup or treacle
4 1/2 ounces/125 g caster sugar (superfine)
4 1/2 ounces/125 g soft dark brown sugar
1 pound, 9 ounces/725 g plain flour
3 teaspoons ground ginger
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
6 ounces/175 g icing sugar (confectioners')
1 to 2 tablespoons boiling water
Candy coated chocolate (recommended: Smarties and M and M)
Chocolate buttons (milk or white chocolate)
Gold and silver balls or anything else that takes your fancy
2 egg whites
1 pound, 2 ounces/500 g icing sugar (confectioners'), plus extra for dusting
Hundreds and thousands chocolate buttons (milk and sugared chocolate)
Sugar strands, for sprinkling
Flake bar, for the chimney
Any other sweets you wish
The gingerbread house will stay fresh for a week, although, after all the work putting it together and icing it, the temptation is to keep it for the few weeks over Christmas, by which time it will be quite stale and not so good to eat!
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