250g butter, at room temperature
1 cup (200g) firmly packed Chelsea Soft Brown Sugar
1 cup (250ml) Chelsea Treacle
2 egg yolks
5 cups (750g) plain flour
2 tablespoons ground ginger
2 teaspoons mixed spice
2 teaspoons bicarbonate of soda
Plain flour, to dust

Royal Icing
2 egg whites
2 teaspoons lemon juice
2 cups Chelsea Pure Decorating Icing Sugar
Food colouring
Tubes coloured Writing Icing, from supermarket

Please note this recipe takes 2-3 days to complete.

Preheat oven to 180°C conventional (160°C fan forced). Line 4 oven trays with baking paper.

Use an electric beater to beat the butter and Chelsea Brown Sugar in a bowl until pale and creamy. Add Chelsea Treacle and egg yolks and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.

Roll dough between two sheets of baking paper to 5mm thickness on oven trays. Refrigerate for 30 minutes. Cut shapes for house using patterns, re-rolling dough if necessary. Cut door from front panel and place 5cm apart on one of the baking trays.

Remove the top layer of baking paper.

Bake gingerbread door for 8 minutes and larger panels for 10 – 15 minutes or until lightly browned. Allow to cool on oven trays.

Click HERE for Stencil Guide

Icing
Lightly beat the egg whites. Add the lemon juice and sifted Chelsea Pure Decorating Icing Sugar and beat until glossy and stiff. Keep covered with a damp cloth while working to prevent icing from hardening.

To assemble:
Pipe windows and door onto gingerbread pieces.
Assemble the house on the base, using the icing to attach the sides and roof. Hold pieces together for a few minutes until dry. Use remaining icing to attach sweets onto the house.