Sift dry ingredients together into a large bowl. Melt the butter in a saucepan. Add the Chelsea Golden Syrup and Chelsea White Sugar. Stir until the sugar has dissolved. Remove the saucepan from the heat and add the lemon juice and rind.
Allow the mixture to cool for about 10 minutes but not allow to go cold.
Add about 1/3 of sifted ingredients and mix in.
Lightly beat the eggs together and add to the dough. Knead until smooth.
Press quarter of dough into a 20 x 30cm sponge roll tin. This is the base.
Roll the remaining dough out into two pieces – one 35 x 40cm and the other 30cm square.
Bake at 160°C for 30-40 minutes.
Cut gingerbread while warm using patterns as given.
From the 35 x 40cm piece, cut out the sides and ends of the house. From the 30cm square, cut out the roof.
Lightly beat the egg white. Add the sifted Chelsea Icing Sugar and lemon juice and beat until glossy and stiff.
Keep covered with a damp cloth while working to prevent icing from hardening.
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 decorate with snow and attaché sweets onto the house. Sprinkle the house and base with Chelsea Icing Sugar.